For the Simple Syrup:
1 cup water
1 Tbl Gingerbread Cookie Tea
1 cup sugar
For the Cocktail:
4 oz gin
2 oz Ginger Simple Syrup
1 oz lemon juice
4 drops Rose Water
Lemon zest strips for serving

Vintage cocktails are always a fun exploration. We’ve reinvented the Gimlet, The French Horse and even a Moscow Mule. We loved the idea of a ginger-rich gin sip and noted that the classic cocktail called for ginger syrup. Enter our Gingerbread Cookie Tea. We used the steeped tea to create a big batch of cocktail syrup. Oh, and the Rose Water? Don’t skip it. It’s just a few drops, but it’s so distinctive and beautiful.

Looking for more vintage recipes? Be sure to check out our 2022 Digital Holiday Lookbook – appropriately titled: Vintage.


1.Bring the water to a boil and add in the Gingerbread Cookie Tea. Steep for 4 minutes. Strain off the leaves. Use the tea to make the simple syrup by combining the tea and sugar in a small saucepan. Simmer until the sugar dissolves and the mixture thickens slightly. Chill.
2.To make the cocktail, fill a shaker with ice. Add in the gin, Gingerbread Cookie Simple Syrup and lemon juice. Shake until the exterior of the shaker is frosty.
3.Strain the cocktail into glasses and drip the Rose Water on each cocktail. Serve with a twist of lemon zest.

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