Ginger snaps are amazing. They're crunchy and spicy, with just enough sweetness to keep them from being overpowering. Now, you can enjoy these flavors in a cocktail! This one features ginger, cloves and cinnamon, so try it out for your next holiday party or special event.

Infusing Your Whiskey

Choose a high-quality 750ml bottle of whiskey. Add a cinnamon stick, 3 tbsp. of freshly sliced ginger root and six whole cloves. Seal it up tightly and shake vigorously until the ingredients are well-mixed together. Store your infusion in a cool, dry place for 12–24 hours up to five days at room temperature.

Making the Molasses Simple Syrup

In a saucepan, bring 1/4 cup of water to a boil. Add 1/4 cup brown sugar and 1 tbsp. of blackstrap molasses, then turn down the heat to a simmer. Continue stirring until the sugar has completely dissolved, roughly 5 minutes. This simple syrup can be stored in the refrigerator for a month.

Make It a Mocktail

If you don’t drink alcohol, transform the recipe into a mocktail by substituting 2 ounces of infused ginger ale - follow the same guidelines as the infused whiskey, but keep refrigerated during the infusion process.

Tips for Success

• Make your infusion several days ahead of time to maximize flavor.

• Use fresh ginger. 

• Go for high-quality ingredients. 

• Serve with ginger snaps or hot apple pie

Benefits of Ginger, Clove, Cinnamon, and Molasses

Ginger is rich in antioxidants and anti-inflammatory properties. It’s also widely used to help reduce nausea and vomiting during pregnancy.

Cloves contain a compound called eugenol that is antibacterial. For this reason, clove oil has been used since ancient times to treat toothaches.

Cinnamon has been shown to help lower blood sugar levels and cholesterol levels and also contains high amounts of powerful antioxidants.

Molasses contains iron and other minerals like calcium and magnesium that are good for your body as well as some B vitamins such as riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6) and thiamin (B1).