Ginger Snap

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About

The Ginger Snap is a coffee highball that tastes like the cookie it is named after. Gosling's Black Seal black rum, a quarter ounce of ginger syrup and an ounce of cold brew are lengthened with tonic water over ice, and the whole thing is finished with an actual ginger snap on the rim. It is bitter, spicy, roasty and fizzy all at once, and it fills the gap between an Espresso Martini and a Dark and Stormy that you did not know existed.

What Is a Ginger Snap?

The build is an ounce and a half of black rum, a quarter ounce of ginger syrup, an ounce of cold brew coffee and four ounces of tonic water, stirred over ice in a tall glass. Nothing is shaken and there is no citrus; the tonic's quinine provides the bitterness and the bubbles, the coffee supplies roast and body, the ginger adds heat and the rum brings molasses to tie it all together. Gosling's suggests a ginger syrup such as Twisted Alchemy and a smooth cold brew such as Illy, and pairs the drink with its own tonic water.

Origin and History

Coffee and tonic became a specialty-café staple in the 2010s, starting in Sweden and spreading through third-wave coffee shops as the espresso tonic. Bartenders quickly added spirits, and rum, with its molasses sweetness, turned out to be a natural partner for both coffee and quinine. Gosling's, the Bermuda distiller behind Black Seal since 1806, developed the Ginger Snap as part of a set of tonic-based recipes to accompany its tonic water line, drawing on the rum-and-ginger pairing that made the Dark 'n' Stormy famous. The ginger snap cookie garnish is a nod to Bermuda's British heritage and to the spiced-biscuit flavors of the drink. It joins a growing family of coffee cocktails covered in our coffee cocktail guide.

Flavor Profile and What to Expect

The nose is coffee and ginger. The first sip is bright and bitter from the tonic, then the cold brew arrives with dark roast and chocolate notes, and the black rum follows with molasses and brown sugar. The ginger syrup adds a warm, peppery bite on the finish. The bubbles keep it light and the absence of cream or sugar means it never feels like dessert, despite the cookie on the rim. It is a medium-strength drink, easy to sip, and it sits between a Spiked Iced Coffee and a Rum Buck in character.

Choosing the Rum and Coffee

Gosling's Black Seal is the intended rum and its smooth molasses profile complements coffee without overwhelming it. Cruzan Black Strap makes a bolder, almost savory version. A coffee-infused rum can replace both the rum and the cold brew for a shortcut. For the coffee, use a concentrated cold brew rather than iced drip coffee, or the drink will taste thin. Our rum cocktail guide covers the styles.

Ginger Syrup

Store-bought ginger syrup is convenient, but homemade is better: simmer equal parts sugar and water with a generous handful of sliced fresh ginger for ten minutes, then strain. Our simple syrup guide has the base method. A quarter ounce is enough; the drink should be spicy, not sweet.

Popular Variations

Swap the tonic for ginger beer and drop the syrup for a coffee Dark and Stormy. Replace the cold brew with half an ounce of coffee liqueur for a sweeter, richer drink. Add a squeeze of orange for brightness. Use an espresso shot instead of cold brew and shake everything except the tonic for a foamy top. For a dessert version, add a splash of cream and serve it short over ice, in the spirit of the Mudslide. PUNCH's blackstrap rum roundup includes another coffee-and-rum build, the Wipeout, if you want to go further.

How to Serve It

Build over plenty of ice in a highball, add the tonic last and stir gently. Balance a ginger snap cookie on the rim or drop a small one in for guests to fish out. Keep everything cold; warm tonic goes flat fast. See our ice guide.

Food Pairings

The Ginger Snap pairs with brunch dishes, especially anything with maple or bacon, and with spiced desserts like carrot cake, pumpkin pie and, naturally, ginger snaps.

When to Drink It

This is a brunch drink, an afternoon pick-me-up and a fall and winter porch drink. The coffee makes it a fine choice for a late-morning gathering, and the ginger makes it feel seasonal from October through December. Browse more coffee and highball drinks in our drink categories.

Why People Love It

It is a coffee cocktail that is refreshing rather than heavy, a tonic drink with real depth, and a rum drink that surprises people who think black rum is only for cola. The cookie garnish makes everyone smile. Four ingredients, no shaker, and a drink that feels far more considered than the effort suggests.