Gingerbread Shot Cocktail
A creamy, spiced holiday shot that tastes like a gingerbread cookie—made with rum, Irish cream, gingerbread syrup, warm spices, and a fluffy whipped‑cream top.
Equipment
- Cocktail shaker
- Shot glasses
- Jigger or measuring spoons
- Small strainer
- Bar spoon
- Mini whisk
- Ice cubes
- Small plate (for sugar or crushed cookies)
Ingredients
- 1 oz spiced rum or dark rum
- 1 oz Irish cream liqueur Baileys or similar
- 0.5 oz vodka or bourbon; optional
- 0.75 oz gingerbread syrup or homemade gingerbread syrup
- pinch ground cinnamon
- pinch ground ginger
- pinch ground nutmeg
- dash cinnamon schnapps or Goldschlager; optional
- whipped cream for topping
- 1 mini gingerbread cookie or candied ginger; for garnish
Instructions
- Fill a cocktail shaker halfway with ice.
- Add spiced (or dark) rum, Irish cream, vodka (or bourbon, if using), and gingerbread syrup.
- Sprinkle in a pinch each of ground cinnamon, ginger, and nutmeg; add a dash of cinnamon schnapps if desired.
- Shake vigorously for about 15 seconds until the shaker feels frosty.
- Strain into shot glasses.
- Top with a swirl of whipped cream and garnish with a mini gingerbread cookie or a bit of candied ginger. Serve immediately.
- Optional: Rim shot glasses with sugar or crushed gingerbread cookies before pouring.
Notes
Dark rum brings deeper molasses notes; spiced rum adds warm clove and cinnamon. RumChata can replace Irish cream for a lighter profile. For homemade gingerbread syrup, simmer equal parts brown sugar and water with ginger, cinnamon, and cloves; strain and chill. Chill the glasses and double‑strain for an extra‑smooth shot.