12 Drinks of Christmas 2016: Gingerbread Old Fashioned Cocktail Recipe
It’s the time of the year for holiday decorations, twinkling lights, warm spices, and a rolling series of parties, gatherings, and celebrations. For the second year in a row, we’ll be adding to the festivities with twelve drinks to make all of those parties just a little merrier and brighter.
Today’s drink is inspired by one of our favorite Christmas cookies, gingerbread. It seems like there are two kinds of people where ginger cookies are concerned: 1) Gingerbread Man people, who like their cookies soft and the ginger flavor a bit restrained; and 2) Gingersnap people, who like their cookies crisp and the ginger flavor intense. We’re actually a third kind of ginger cookie fan; we like our cookies to have that sticky, gooey quality that only molasses can accomplish, and our ginger flavor to be turned up as high as we can get it.
We’ve created an old fashioned to match our cookie preferences. With that slightly smokey tang of molasses, and a good bit of bite from plenty of fresh ginger, it’s especially made for people who like their winter flavors to be as strong as they are warm.
- 2 oz VSOP Cognac–we like Moulin Rouge. For mixing a good brandy cocktail, you want something that is genuine Cognac, at least of VSOP grade, and not too expensive. That’s not entirely easy to find, but Moulin Rouge fits the bill.
- 1 tsp molasses
- 3 or 4 sizable slices of fresh ginger
- Muddle well the ginger and molasses on the bottom of an old fashioned glass. You want to keep muddling until the aroma of the ginger is quite strong.
- Add the brandy, and stir lightly to mix the molasses with the brandy.
- Fill with ice.