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Rui’s Warming Christmas Cocktail recipe with your friends or colleagues!

Rui’s Warming Christmas Cocktail

Rui's Christmas cocktail

‘Tis the season to be jolly, and what better way to kick off the festivities than with a Christmas cocktail spiced with the warming notes of cinnamon and ginger and topped with a festive layer of Cointreau foam? The main ingredient of this Christmas cocktail is none other than the young and free-spirited Haig Club single grain scotch whisky known for its smooth, light taste. To top it all off, we’re throwing in some traditional gingerbread cookies because what feels more like Christmas than the sweet scent of gingerbread cookies baking in the oven? 

Christmas Cocktail Ingredients 

    • 50 ml Haig Club whisky (or any other young whisky)
    • 20 ml Cointreau 
    • 30 ml lime juice 
    • 20 ml sugar syrup 
    • 20 ml egg whites 
    • 5 g fresh ginger, sliced 
    • 2 cinnamon sticks

Christmas Cocktail Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Pour the whisky into a siphon together with the cinnamon sticks and ginger. Connect your Smartwhip and charge it to 16 bar, then disconnect the siphon and shake it for 10 seconds to evenly distribute the gas. Allow the whisky to infuse for at least 15 minutes. 
    2. When the infusion time has passed, vent the siphon to release the built-up gas and strain the whisky into a cocktail shaker.
      Tip: Hold a bowl above the siphon nozzle to catch any liquid that might spray out.
    3. Following the dry shake method, add the Cointreau, lime juice, sugar syrup and lastly the egg whites into the cocktail shaker and give it a brief but firm shake to open up the egg white proteins. 
    4. Fill the cocktail shaker with a generous scoop of ice and energetically shake the shaker for about 20 seconds. 
    5. Place a few ice cubes into a chilled glass and double strain the Christmas cocktail into the glass. Repeat the process for each serving, except for the whisky which can be prepared in a larger batch. 


Rui’s Christmas cocktail is best served cold, shortly after preparing. Suffused with the sweet aroma of fresh cinnamon, the cocktail pairs perfectly with gingerbread cookies, the recipe for which you can find below. 


Gingerbread Cookies Ingredients

    • 145 g unsalted butter, at room temperature
    • 150 g brown sugar
    • 200 g unsulphured molasses
    • 1 large egg, at room temperature
    • 1 tsp vanilla extract
    • 437 g all-purpose flour 
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 tbsp ground ginger 
    • 1 tbsp ground cinnamon
    • 1/2 tsp allspice
    • 1/2 tsp ground cloves

Gingerbread Cookies Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the butter at medium speed for approximately 1 minute until you achieve a smooth and creamy consistency. 
    2. Add the brown sugar and molasses to the bowl and mix the ingredients at medium to high speed until everything is combined. Using a spatula, scrape the bottom and sides of the bowl.  
    3. Add the egg and vanilla extract to the bowl and beat the mixture at high speed for 2 minutes. Using a spatula, scrape the bottom and sides of the bowl.
      Note: The butter may separate, but that’s fine.
    4. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice and cloves together until the ingredients are combined.
    5. Maintaining a low speed on the mixer, gradually add the dry ingredients to the bowl with the wet ingredients and thoroughly mix the dough.
      Note: The gingerbread cookie dough will be quite thick and slightly sticky.
    6. Split the dough in half, wrap each piece in some plastic wrap and flatten the dough into a disc. Place the dough in the fridge for 3 hours (and up to 3 days).
    7. Before baking the cookies, preheat the oven to 175°C and line 2-3 baking trays with parchment paper or silicone baking mats. 
    8. Take one of the dough discs out of the fridge and remove the cling film. Generously dust your work surface, hands and rolling pin with flour.
      Tip: Keep a bowl of flour close by to continuously dust your work surface as this dough can be very sticky.
    9. Using a rolling pin, flatten the dough out on your work surface until it is approximately ¼-inch thick. Cut the dough into your desired shapes and place the cookies 1 inch apart on the lined baking tray. Re-roll the dough scraps and repeat the process, then repeat the entire process with the second dough disc. 
    10. Bake the cookies in the preheated oven for 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake the cookies for only 8 minutes.
    11. Allow the cookies to cool on the baking tray for 5 minutes before transferring them onto a cooling rack to cool down completely. 
    12. Once the cookies are completely cool, decorate them as desired. The cookies can remain fresh at room temperature in an airtight container for up to 1 week.