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Gingerbread Old Fashioned mocktail


Makes: 2 plus extra gingerbread syrup
timePrep time: 10 mins
timeTotal time:
Gingerbread Old Fashioned mocktail
Recipe photograph by Martin Poole

Gingerbread Old Fashioned mocktail

The key to this non-alcoholic Old Fashioned is the use of lapsang souchong tea, which adds rich, smoky notes, essential for adding depth to this classic

Makes: 2 plus extra gingerbread syrup
timePrep time: 10 mins
timeTotal time:

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Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the gingerbread syrup (makes about 525ml)
  • 300g light muscovado (or brown) sugar
  • 2 tbsp black treacle
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
For 2 mocktails
  • 120ml lapsang souchong tea, made with 1 teabag, cooled
  • 4 drops Angostura bitters, optional
  • 2 tbsp gingerbread syrup (left)
  • ice cubes, to serve
  • orange peel, to serve

Step by step

  1. To make the gingerbread syrup, combine the sugar, treacle, spices and 300ml cold water in a small saucepan. Heat gently for 5 minutes, stirring until the sugar has fully dissolved. Bring to the boil, then simmer for 10 minutes until you have a light syrup. Leave to cool then strain. Stir in the vanilla extract and store in a sterilised jar.
  2. Chill 2 lowball glasses. In a cocktail shaker combine the cooled tea, bitters (if using), 2 tablespoons of the gingerbread syrup and a handful of ice, stirring gently with a cocktail spoon. Taste and add a little more syrup if you want it sweeter. Strain into the glasses, top up with more ice and garnish with a strip of orange peel, twisting it over the glass to release some of the orange oils. Serve immediately.

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