I first tried making a Gingerbread Manhattan last December when my sister, in the middle of our noisy family kitchen, asked for “something Christmassy but not too sweet.” After a few rounds of experiments (including one memorable disaster that nearly cleared the room with too much cinnamon), I finally landed on a version that genuinely tastes like the holidays – cozy but still grown-up.
What’s special about this drink is how it turns the classic, serious Manhattan into something that fits perfectly with laughter and gift wrap everywhere. The whiskey keeps it grounded, but the gingerbread spices make it feel like settling under a warm blanket when it’s stormy outside. Now, making a batch has become a bit of a tradition for us. That first sip – when you catch the aroma of spice and orange, then feel the whiskey warmth – just flips the switch to “holiday mode” in your brain.
Strength & Profile
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Ingredients & Glassware
Here’s what you’ll need for one Gingerbread Manhattan:
- 2 ounces (60 ml) whiskey (I usually use rye, but bourbon works if you like it sweeter)
- 1 ounce (30 ml) sweet vermouth
- 1/2 ounce (15 ml) gingerbread syrup (store-bought, or make your own if you’re ambitious)
- 2 dashes Angostura bitters
- Ice for mixing
- Orange peel for garnish
I like to use a chilled coupe or martini glass for this – mostly because the wide rim gives the gingerbread aroma plenty of room to waft up.
How to Make It
- Fill a mixing glass with plenty of ice. (The bigger the cubes, the less dilution – you want it cold but not watery.)
- Add the whiskey, sweet vermouth, and gingerbread syrup.
- Dash in the bitters, then stir slowly for about 30 seconds.
- Strain into your chilled glass.
- Take a strip of orange peel, give it a good twist over the drink to release the oils, then drop it in for garnish.
If you’ve got non-drinkers in the group, use apple cider instead of whiskey and non-alcoholic bitters – the holiday spice still shines through.
The first time I brought a tray of these to a holiday party, my friend Mark (the self-proclaimed cocktail skeptic) finished his and immediately asked for another, mid-sentence. That’s how I knew this recipe had graduated from “good idea” to tradition.
For food pairings, serve these with cheese – aged cheddar and gouda are both awesome. The spices in the drink balance out those sharp, nutty flavors. If you’re leaning toward dessert, a square of really good dark chocolate is magic alongside a Gingerbread Manhattan.
Feeling adventurous? Try dark rum instead of whiskey for a rounder sweetness, or swap the orange for a cinnamon stick as garnish if you love more fragrance. You can always dial the gingerbread syrup down to a quarter ounce if you don’t want it too sweet.
What I love most, honestly, is the effect this has on people. It turns a sometimes stiff classic into something that feels like slipping into your favorite sweater – still a little classy, but suddenly so much more inviting, and unmistakably festive.
