Gingersnap cocktails are described as a combination of ginger, cinnamon, and sugar syrup. In the 1800s, they were often served as a remedy for colds and stomach ailments. The first ginger snap cocktail was introduced by Jerry Thomas in his 1876 “How to Mix Drinks or The Bon Vivant’s Companion.” He described it as a "spiritualised ginger-snap." This is a drink that has been made with spirits that have been aged in oak barrels for at least 3 years. In the 1880s, more variations on this drink started to emerge. One variation was made with cognac instead of whiskey and another variation called for pineapple juice instead of water.Also, the ginger liqueur adds a kick of fiery flavor that balances out the sweetness of the cinnamon, cloves, and syrup. It may be very strong, but it's just right to warm you up on a chilly day.

Spirit Used


¾ ounce freshly squeezed lemon juice
¾ ounce simple syrup
¼ tsp grated ginger
Pinch ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
1½ ounces vodka
Ginger ale


1. In a cocktail shaker, combine the lemon juice, simple syrup, grated ginger, cinnamon, clove, nutmeg, and vodka.
2. Add ice and shake until chilled.
3. Strain the mixture into a highball glass filled with ice and top with ginger ale.

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