Gingersnap Punch is a modern, seasonal style of cocktail that leans into warm spice flavours often associated with baking. It reflects a broader trend of translating familiar food profiles into drinks.
With spice and a base is pure ginger, it is warming without being heavy. It also lends itself well to batching, which makes it practical for hosting. The key is keeping the spice balanced so it enhances rather than dominates.
Why Lush Life Loves It
I think of this as something you make when people are coming over rather than just for yourself. It feels generous and easy to share and it’s been a fav of mine for years.
Here is the recipe
Gingersnap Punch
This recipe by the amazing Jerri Banks of Fressen, a restaurant that I used to frequent in New York in the 90's, has been my go-to every holiday season. The Ginger Vodka is AMAZING!
Ingredients
- 1 cup sugar
- 1/4 cup of grated fresh ginger
- 2 cinnamon sticks broken up
- 3 to 4 whole cloves
- 1 gallon milk
- Glug of Ginger Vodka*
Instructions
- Combine the sugar with 1 cup water in a small saucepan, and heat until sugar has dissolved.
- Add the grated ginger, cinnamon sticks, and cloves and remove from heat.
- Set aside to steep for 4 hours at room temperature.
- Add the syrup and the spices to the milk, and refrigerate for 2 to 6 hours to develop flavors.
- Strain, and serve cold or very gently warmed. (Do not allow the milk to get near a boil.)
- Serve with a cinnamon stick garnish and nutmeg on top.
Notes
*Ginger Vodka: 1 pound candied ginger to 1 liter vodka
1 week to 2 weeks ahead: Steep the candied ginger in the vodka in a large covered container.
Day of the party: Pour the vodka through a fine strainer and discard the candied ginger. Return the vodka to a bottle and put in the freezer. (May also be served over ice cream or anything else.)
Nutrition
Serving: 1gCalories: 285kcalCarbohydrates: 39gProtein: 13gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 31mgSodium: 184mgSugar: 40g
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