Gingerbread Punch by Jade Lau

3 minute read
Gingerbread Punch by Jade Lau

Hong Kong bartender Jade Lau has spent eight years in the bar scene, evolving from a part-time bar back to Pernod Ricard’s Cocktail Brand Ambassador for Hong Kong and Macau. She honed her skills at Gecko IB Whisky & Live Jazz in Central before moving on to Tiffany’s New York Bar at the Intercontinental Grand Stafford Hotel, where she snagged first runner-up at the 2019 Italicus Cocktail Competition and second runner-up at the International Chinese Baijiu Cocktails Mixologist Competition.

Jade Lau I Photo by Star Sabroso
Jade Lau I Photo by Star Sabroso

In 2019, Jade joined Double Shot, a cafe by day and bar by night, quickly catching the eye of Time Out Hong Kong, which named her a Time Out Bar Award Rising Star in 2020. She then went on to work at Hong Kong’s first martini bar, Kyle and Bain, before landing at the award-winning The Old Man Hong Kong.

Jade’s journey has been adventurous, and as she puts it, “It’s been busy but fun.” The bar world is always buzzing, especially during the Christmas season. With her demanding schedule, Jade barely has time to sit down and enjoy festive spreads. Inspired by the easiest Christmas treat she could snag during the hectic season, she crafted a cocktail based on gingerbread cookies and milk. “I don’t really have time to have an actual Christmas dinner because it’s the busiest time as a bartender. So gingerbread cookies are the easiest food I can eat during Christmas,” Jade shares. Keep reading below to recreate her sweet, savory, and comforting Gingerbread Punch cocktail.

Christmas Cocktail Recipe: Gingerbread Punch

Watch the video below to learn the recipe: 

Ingredients: (Serves 10)
700ml Martell Nobilge
300ml Gingerbread Orgeat
200ml Oolong Tea
150ml Brown Sugar
200ml Lemon Juice
2pcs Cinnamon Stick
10ml Vanilla Extract
1pc Orange Peel  

Gingerbread Punch I Photo by Star Sabroso
Gingerbread Punch I Photo by Star Sabroso

To prepare the clarified drink, combine the ingredients except for the lemon juice and milk in a bowl or container, allowing them to infuse together for one hour. After the infusion, gradually add the lemon juice and milk, mixing slowly to ensure a smooth consistency. Let the mixture sit for an additional hour to enhance the flavors. Strain the mixture through a coffee filter to achieve a clear liquid. 

Make the drink: (Serves 1) 

Pour 90 ml of the clarified drink over ice into a rocks glass and stir well until chilled. Garnish with salted cream foam and serve.

How to make the Gingerbread Orgeat:
300ml Gingerbread Cookies
300ml Almond Milk
200g Sugar
30ml Martell Nobilge

Combine all the ingredients in a blender and turn it on to high speed until all the ingredients are well mixed. Then, bottle and label the mixture.

How to make Salted Cream Foam: 

1 cup Heavy Cream
2 tbsp Powdered Sugar (adjust to taste)
1/4 tsp Sea Salt (or to taste)
1/2 tsp Vanilla Extract (optional)

Chill a mixing bowl and beaters for 10-15 min, combine heavy cream, powdered sugar, sea salt, and vanilla extract in the bowl, whip on medium to high speed until soft peaks form, taste and adjust sweetness or saltiness as desired.  

Tasting Notes:
It’s a bold blend of rich Cognac and warm spices, with gingerbread and cinnamon notes perfectly complemented by the roasted notes of Oolong tea. Boozy yet easy to sip, this cocktail delivers a comforting and aromatic experience that captures the essence of the holiday season.

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