Gingerbread Syrup

Gingerbread Syrup

You might not get a big calling for cocktails using this syrup. It is more for winter cocktails as it is season and has a lot of winter and holiday notes associated with Thanksgiving and Christmas.


  • 1/2 cup light brown sugar
  • 1/2 cup cold spring water
  • 3 cinnamon sticks (about 10g)
  • 1 whole nutmeg, cracked into smaller pieces
  • 1 tablespoon whole allspice berries, cracked into smaller pieces
  • 1 teaspoon whole cloves, slightly broken
  • 1 piece of fresh ginger 2″, about
  • 1 teaspoon pure vanilla extract


  1. Break cinnamon, allspice and nutmeg into smaller pieces
  2. toast in pan until fragrant
  3. add sugar, water, vanilla
  4. bring to a simmer, allow to steep at least 30 minutes
  5. Strain and pour into a bottle, label it with the date, store in fridge for up to 30 days.



Author: tikitriangle