Gingerbread Bourbon Toddy Cocktail Recipe

There’s just something undeniably comforting about a warm drink on a chilly night, especially when the holidays roll around.

Honestly, I keep coming back to this Gingerbread Bourbon Toddy—it’s like a hug in a mug, blending those nostalgic gingerbread spices with a good hit of bourbon.

It’s a pretty simple recipe, honestly, and you don’t need to be a mixology pro to pull it off.

Whether you’re winding down solo or having a few friends over, it’s a holiday drink that fits right in.

The way the warm spices, sweetness, and bourbon come together just feels festive but not cloying.

I’ve served this at a few gatherings, and it never fails to get people talking.

Even before you sip it, that scent drifts up and puts everyone in a relaxed, cozy mood.

No fancy bar gear required here, and the ingredients aren’t anything wild.

The steps are straightforward, too, which is always a win in my book.

Try it once and, well, you might just find yourself making it every weekend until spring.

Gingerbread Bourbon Toddy Cocktail Recipe

When I’m craving something warm, spiced, and slightly sweet, this is what I make.

The bourbon, gingerbread syrup, and a hint of citrus all work together, and the aroma? It’s basically the smell of winter.

Equipment

I keep my tools pretty basic but they do the job.

Having the right stuff makes mixing and serving a lot smoother.

• Jigger – helps get the bourbon and syrup just right
• Muddler – for pressing the orange peel and spices to release flavor
• Bar spoon – good for stirring without making a mess
• Shaker – totally optional, but handy if you like mixing syrup and lemon juice first
• Heatproof glass or mug – because nobody wants a cracked glass
• Kettle – for the hot water, obviously
• Small strainer – if you want to skip the spice bits
• Ice cubes – not traditional, but hey, sometimes you want it a bit cooler

Ingredients

I go for fresh citrus, cozy spices, and a bourbon that’s smooth enough to sip.

The gingerbread syrup is what really makes this drink stand out.

• 2 oz bourbon or whiskey
• 1 oz gingerbread syrup (think brown sugar, molasses, ginger, cinnamon, and nutmeg)
• 1 tsp honey
• 0.5 oz lemon juice (fresh is best)
• 2 dashes Angostura bitters
• 1 orange peel or slice for garnish
• 1 stick cinnamon
• 1 whole star anise
• Hot water (about 4–5 oz)
• Optional: extra gingerbread spices if you’re feeling fancy

Instructions

I like to get everything set up before I heat the water—it makes things go smoother.

• Heat water in a kettle until it’s just shy of boiling.
• In your heatproof glass, lightly muddle the orange peel with the cinnamon stick and star anise.
• Add bourbon, gingerbread syrup, honey, lemon juice, and bitters.
• Pour in the hot water and give it a gentle stir until the honey melts in.
• Taste it—add more honey or lemon if you want to tweak the flavor.
• Top with an orange slice or a sprinkle of extra spices for a little flair.

Notes

Honestly, I think a bourbon with caramel or vanilla notes is the way to go here—it plays super well with the gingerbread.

If you’re more into spice, swap in a rye whiskey and see what you think.

No gingerbread syrup? I just mix molasses and brown sugar with hot water and toss in some ground ginger, cinnamon, and nutmeg.

One thing: don’t go wild muddling the orange peel or it gets bitter, which isn’t great.

If you want more spice aroma, just let the cinnamon stick and star anise hang out in the drink as you sip.

Would you like the gingerbread syrup recipe too? It’s worth making if you want the real deal flavor.

Tasting Notes

So, the first sip of this gingerbread bourbon toddy? The warm spice is right there, front and center.

The bourbon’s got this smooth, just-sweet-enough base, and then the gingerbread syrup jumps in with cinnamon, ginger, and that molasses coziness.

The heat from the toddy really brings those spices to life. I’m picking up a little vanilla from the bourbon, and it kind of melts into those caramel notes.

There’s this gentle bite from the ginger—enough to keep things from tipping over into too-sweet territory.

If I stack it up against a gingerbread old fashioned, this one’s definitely the softer, more comforting sibling.

It’s less about that bold bourbon kick and more about a mellow blend of warmth, spice, and sweetness.

Honestly, the aroma lines up perfectly with the taste. The steam’s got hints of nutmeg and clove, and I can’t help but think of baking gingerbread cookies.

The flavor holds steady from start to finish. No sharp turns or surprises.

Here’s a quick breakdown of what I’m getting:

• Sweetness: Mild, with those molasses and brown sugar vibes
• Spice: Ginger, cinnamon, nutmeg, and clove
• Body: Medium, smooth mouthfeel
• Finish: Warm, a touch spicy, and it lingers a bit

If I take it slow, the flavors really start to open up. The spice chills out, and that bourbon richness gets a little clearer.

Honestly, I like it best when it’s still hot—keeps the aromas and flavors right where they should be.