Kimberly Patton-Bragg’s Christmas cocktial The Gingerman Can, a holiday hot toddy, in a short glass with ice and garnished with a cinnamon stick and clove-studded lemon slices
Image by Sam Hanna

For those entertaining, Kimberly Patton-Bragg’s Christmas cocktail, the Gingerman Can, echoes all the flavor notes of the her hot toddy old fashioned with punches of extra citrus and spice to ensure that your guests’ spirits are—and stay—bright.

“The honey—with it being spiced with allspice, clove, and the star anise, those great aromatics—really speaks Christmas to me,” she says. “That’s why I added them to the honey, and it matches perfectly with bourbon.”

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Serves 20

    The gingerman can
  • 4 cups bourbon
  • 2½ cups lemon juice
  • 1¾ cups Spiced Honey Syrup (recipe follows)
  • 1¼ cups Montenegro
  • 2½ cups orange pekoe tea
  • 2½ cups ginger ale
  • Garnish: Clove-spiked lemon wheels, cinnamon sticks or Mexican canela
  • Spiced honey syrup
  • Makes 1 cup
  • 12 cloves
  • 8 whole allspice
  • 2 star anise pods
  • 1 cinnamon stick or Mexican canela
  • ½ cup hot water
  • ½ cup honey
  1. Make the spiced honey syrup: Steep cloves, allspice, star anise, and stick of cinnamon or Mexican canela in hot water until fragrant. Using a fine-mesh strainer, strain the liquid into a container and add in honey. Stir until dissolved.
  2. Make the gingerman can: Combine all ingredients in a large punch bowl and stir. Add large block of ice to chill the punch (Patton-Bragg uses a loaf pan or bowl to freeze water into a punch block) and garnish with clove-spiked lemon wheels and cinnamon stick or Mexican canela.
  • Recipe By
    Kimberly Patton-Bragg of Palm & Pine in New Orleans
  • Contributing City
    New Orleans
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