Bourbon Gingerbread Flip Cocktail
This Bourbon Gingerbread Flip brings bourbon’s warmth, gingerbread spice, and creamy richness together in one festive glass. A cozy holiday treat with a silky foam, gentle sweetness, and spice that lingers in every sip.
Equipment
- Cocktail shaker
- Hawthorne strainer
- Measuring jigger
- Fine-mesh strainer
- Whisk or frother
- Rocks glass or coupe glass
- Small saucepan
- Bar spoon
Ingredients
- 2 oz bourbon mid-range, with caramel and vanilla notes
- 1 oz gingerbread syrup homemade with ginger, cinnamon, molasses
- 1 egg fresh or pasteurized
- 0.5 oz heavy cream
- dash ground nutmeg for garnish
- ice cubes for shaking and chilling
Instructions
- Add bourbon, gingerbread syrup, egg, and cream to your shaker—no ice yet.
- Dry shake for about 15 seconds to blend and foam.
- Add ice and shake again for another 15–20 seconds.
- Double strain into a chilled glass using both strainers.
- Sprinkle nutmeg on top for garnish.
Notes
Homemade gingerbread syrup (simmer water, sugar, molasses, ginger, cinnamon, cloves 10 min, then strain) makes a big difference. Taste and tweak with extra bourbon, syrup, or cream to your liking. Always use fresh eggs or pasteurized for safety and best texture. Serve immediately—foam settles quickly.