There’s just something about holiday flavors showing up in unexpected places that makes me smile. The Gingerbread Tequila Old Fashioned? It’s a cozy mashup of those warm gingerbread spices and the smooth, slightly fiery hug of tequila.
This cocktail’s ridiculously easy to pull off, whether you’re hosting friends or just need a little festive pick-me-up after a long day.
If you’re on the hunt for a drink that stands out, this one’s a no-brainer. It’s got a bold flavor, but honestly, it doesn’t take much work at all.
With a handful of ingredients you probably already have (or can grab at any store), you’ll whip up something that feels both comforting and a little unexpected.
Gingerbread Tequila Old Fashioned Cocktail Recipe
This recipe is all about blending those cozy gingerbread spices with tequila, giving a classic drink a fresh spin. I’ll walk you through the tools, ingredients, and steps, plus throw in a few tips I’ve picked up along the way.
Equipment
- Short glass (Old Fashioned or rocks glass)
- Bar spoon
- Jigger (for measuring)
- Small saucepan (for syrup, if making homemade)
- Strainer
- Muddler (optional, for mixing)
- Ice cube tray (large cubes work best)
- Fine mesh sieve (when straining syrup)
- Peeler or sharp knife (for garnish)
Having the right stuff does make things easier, but honestly, I swap in regular kitchen gear when I need to. A big ice cube is nice because it keeps your drink cold without making it watery, but any ice will do in a pinch.
Ingredients
- 2 oz tequila (anejo or reposado for depth)
- 0.5 oz gingerbread syrup (store-bought or homemade)
- 2-3 dashes Angostura bitters
- Orange peel (for garnish)
- Candied ginger (for garnish, optional)
- Ice (large cubes preferred)
- (Homemade gingerbread syrup: 1 cup water, 1 cup brown sugar, 1 tbsp molasses, 1-inch fresh ginger, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg. Simmer and strain.)
Quality tequila really does make a difference here—aged stuff just tastes smoother. I’m partial to fresh ginger in the syrup, but honestly, a good store-bought version works if you’re in a rush.
Instructions
- Add tequila, gingerbread syrup, and bitters to your mixing glass.
- Fill the glass with ice.
- Stir with a bar spoon for about 30 seconds, until well-chilled.
- Strain the drink into a rocks glass over a large ice cube.
- Express the oils from an orange peel over the glass by twisting it, then drop it in as a garnish.
- Add a piece of candied ginger on a cocktail pick, if you like.
I usually take my time with the stirring—no reason to rush. The garnishes? They make it smell amazing and, honestly, look a little fancy.
Notes
Homemade gingerbread syrup is kind of a game changer, but if you’re short on time, the store-bought stuff gets the job done. I play around with the syrup amount depending on how sweet I’m feeling that day.
If I want a little more spice, I’ll toss in extra ginger or even a pinch of black pepper. For something lighter, less syrup or a splash of soda water does the trick.
Don’t skip the orange peel if you can help it—it just lifts the whole drink up. And if you’re new to making cocktails, don’t stress about being perfect. Half the fun is figuring out what you like.
Equipment
- Short glass
Ingredients
- 2 oz tequila anejo or reposado
- 0.5 oz gingerbread syrup store-bought or homemade
- 2-3 dashes Angostura bitters
- orange peel for garnish
- candied ginger optional garnish
- ice large cubes preferred
Instructions
- Add tequila, gingerbread syrup, and bitters to a mixing glass.
- Fill the glass with ice.
- Stir for about 30 seconds until well-chilled.
- Strain into a rocks glass over a large ice cube.
- Express the oils from an orange peel over the drink, then drop it in.
- Optional: garnish with candied ginger on a cocktail pick.
Notes
Tasting Notes
When I take my first sip, the warmth from the gingerbread syrup hits me right away. Those spices are gentle, and they mix really well with the tequila’s earthy side.
The tequila itself brings its own thing to the party—there’s this light smokiness, plus just a hint of sweetness. I think the agave notes sort of melt into the ginger and cinnamon, which is honestly pretty nice.
Every time I swirl the glass, I catch whiffs of vanilla, ginger, and a little citrus from the orange peel. That scent honestly makes each sip feel even cozier.
Texture: The cocktail’s smooth—never too thick, not sticky at all. The ice chills it perfectly, and the syrup just kind of disappears into the drink.
Taste Summary:
- Sweetness: Mild and balanced
- Spice: Warm ginger and cinnamon
- Finish: Light, with spice lingering on my tongue
For me, this cocktail feels comforting, but there’s also a little spark of excitement in there. Each ingredient brings its own thing, so the flavor stays interesting without ever going overboard.
