The Ginger Snap with Reed’s Extra Ginger Beer

It literally juuuuust kicked in. The holiday spirit, that is. Sometimes I don’t know if I’m gonna catch it – like a dreamy, sparkly flu. 


I think maybe this is the year I don’t strategically place tinsel trees all over the house, or want to listen to the Wham!’s Last Christmas on loop, or obsess about the coziness of it all. And then, ding! I wake up humming some Bing Crosby song and craving all the holiday things. This year, I’ve caught a serious case of seasonal cheer!

Truth be told, I had to excavate my Christmas decorations for this cocktail photo shoot a few weeks ago, and that is what really planted the yuletide seed. It was well before Thanksgiving, but it has been the perfect amount of time to get that holiday spirit brewing.

And now that it’s almost time for Santa’s moment to shine, imma set that Spotify to “Mariah”, and mainline ALL the Vanessa Hudgens holiday cannon on Netflix – all while sipping on something spicy and boozy and sweet…like the Ginger Snap!

As a cocktail recipe partner with Reed’s Ginger Beer, I wanted to create a seasonal twist on a dark ‘n stormy by including all the flavors we crave this time of year – spiced rum, ginger, and cinnamon. Keeping it simple and delicious but a little special for the holidays.

If this drink doesn’t get you into the holiday spirit, I don’t know what will. You may just be immune to it all. As a cocktail doctor, my prescription would be to make two of these and call me in the morning. Happy Holidays!

Ginger Snap
2 oz Spiced Rum
1/3 oz Cinnamon Syrup*
1/2 oz Lemon Juice 
Reed’s Extra Ginger Beer
Garnish: Cinnamon Stick

In a shaker tin add the rum, syrup and lemon juice and shake over ice until well chilled. Strain into an ice-filled Collins glass, top with Reed’s Extra Ginger Beer, and garnish with a cinnamon stick.

*Cinnamon Syrup
1 cup sugar
1 cup water
1 1/2 tablespoons ground cinnamon

Combine all ingredients in a saucepan and bring to a boil. Stir while lowering to a medium heat and cook for another 5-7 minutes. Remove from heat. Let completely cool and double strain. Store in the refrigerator in an airtight container for up to a month. This syrup can be used in a mulled wine recipe, winter sangria, and to spice up all of your holiday cocktails.


This post was sponsored (and powered!) by Reed’s Ginger Beer. As always, all opinions are my own.


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