This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate!
‘Tis the season for all things GINGERBREAD! Get in the spirit by mixing up a spicy Gingerbread Mule. This cocktail starts with a ginger/cinnamon-infused vodka and a molasses simple syrup. When the ingredients are ready, mix with fresh lime juice and top with ginger beer before enjoying. With spice from the ginger, sweetness from the molasses, warmth from the cinnamon and acid from the lime juice, the Gingerbread Mule is balanced and spicy-sweet delicious!
The older I get, the more my stance on gingerbread is changing.
I can also, apparently, make drinks with the same flavors and adore them.
We have my friends at Sprouts to thank for this drink.
Earlier this month, Sprouts unveiled their Ginger Beer to the public… and y’all, it is so spicy and delicious and when I heard about it being on shelves, I knew I wanted to make a mule.
And since my Cranberry Mule recipe has been super popular recently, I wanted to make another holiday-flavored mule. You know, since cranberries aren’t holiday enough. 😉
Gingerbread is a staple this time of year, and whether or not you enjoy eating it, I’d bet you’ve decorated at least one gingerbread man.
We actually decorated gingerbread cookies earlier this week with friends. And we’ve been discussing building gingerbread houses for what feels like weeks, too.
I would’ve never thought to put gingerbread in a drink, though, until I was chatting with my pal, Susannah.
Naturally, I got overexcited about the idea of turning a cookie into a cocktail, and shortly after our conversation, I set about making this drink.
First, I infused the vodka with ginger root and cinnamon sticks. (The vodka infused for 1.5 days on my countertop. I opened it no less than twenty times to sniff it, as if the smell would confirm it was going to be good.)
Next, I made a MOLASSES simple syrup. (Because gingerbread needs molasses!)
Then when everything was ready to go, I threw it together in a cocktail shaker, shook vigorously and served up drinks that highlight what I love about gingerbread: there’s a hint of spice. Some sweetness (but not too much). A little bit of acidity. Earthiness, too.
The only bad thing about these Gingerbread Mules is that you’ve gotta plan ahead to make them. So if you’re hosting a party for the holidays and want to serve these beauties, infuse the vodka in advance. Make the molasses simple syrup in advance, too.
Then when it’s time to serve up your guests, get everything out, shake it up, then top it with Sprouts Ginger Beer. Garnish with some gingersnaps because ‘tis the season.
And watch your guests flip out over this cookie-turned-cocktail.
Scroll on down to learn how to make a festive mule!
'Tis the season for all things GINGERBREAD! Get in the spirit by mixing up a spicy Gingerbread Mule. This cocktail starts with a ginger/cinnamon-infused vodka and a molasses simple syrup. When the ingredients are ready, mix with fresh lime juice and top with ginger beer before enjoying. With spice from the ginger, sweetness from the molasses, warmth from the cinnamon and acid from the lime juice, the Gingerbread Mule is balanced and spicy-sweet delicious!
Gingerbread Infused Vodka
- 1 cup vodka
- 4 cinnamon sticks
- 1" ginger root , peeled
Molasses Simple Syrup
- 1/2 cup molasses
- 1/2 cup water
Gingerbread Mule (Makes 1)
- 1.5 oz. Gingerbread Infused Vodka , recipe above
- 1 oz. Molasses Simple Syrup , recipe above
- 1/2 oz. fresh lime juice
- 4 oz. Sprouts Spicy Ginger Beer
- Ice , for serving
- Gingersnaps , for serving
Make the Gingerbread Infused Vodka
In a mason jar, pour in the vodka.
Add the cinnamon sticks and ginger.
Let infuse for 1-2 days at room temperature, then strain. Store at room temperature until time to make the drinks.
Make the Molasses Simple Syrup
In a small saucepan, measure out the molasses and warm water.
Heat the saucepan over medium-high heat, and bring the mixture to a simmer.
Remove from the heat, and pour into a mason jar.
Let come to room temperature, then chill in the refrigerator until time to use.
Mix the Gingerbread Mules
In a cocktail shaker, combine the vodka, simple syrup and freshly squeezed lime juice.
Shake with ice until chilled.
Pour into copper mugs, and top with ginger beer.
Garnish with gingerbread cookies, and enjoy!
Vodka can be infused up to a week in advance. Molasses simple syrup can be made at the same time and refrigerated until time to mix the mules.