The Little Donkey

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Little Donkey is a Christmas cocktail that was created by Emma Stokes and was first published in her book Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter. This creative twist on the classic Moscow Mule retains its beloved combination of vodka, zesty lime, and effervescent ginger beer but introduces a luxurious homemade gingerbread syrup to bring the flavors of Christmas to the forefront. The syrup infuses the cocktail with warm spices and sweet molasses notes reminiscent of freshly baked holiday cookies, transforming a simple Mule into a cozy and indulgent seasonal treat.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Ginger Beer: This is a carbonated beverage made with ginger root, and yeast or ginger culture, water, and sugar, which are infused with carbon dioxide gas to develop a fizzy, spicy flavor.

Vodka: This is a spirit made with fermented grains or potatoes and water, which are distilled and then filtered to develop a clean, neutral flavor.

Gingerbread Syrup: This is a sweetener made with ginger root, spices, vanilla, honey, brown sugar, white sugar, and water, which are heated and infused into a syrup with a rich, spiced flavor.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Cinnamon Stick: This is a spice made from dried and rolled bark of the cinnamon tree that has a warm, sweet-spicy flavor.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.

Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used the Anchor Hocking Reality Rocks Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale brown color

• Aroma: Baking spices

• Taste: Spicy ginger-forward flavor accented with rich, heavy gingerbread

• Finish: More baking spices and tangy citrus

Kendall’s Take: “I didn’t grow up eating gingerbread cookies around the holidays, so my first introduction to this common blend of flavors was actually in cocktails a couple of years ago when I did my first Christmas cocktail tastings. For those earlier recipes, I used an incredible gingerbread syrup made using the sous vide method, and it’s become one of my favorite mixers to use in holiday cocktails. This is the first drink I’ve tried that puts it center stage, and boy, is it delicious. It’s going to be hard for me to choose between The Little Donkey and my Holiday Gin Mule from now on because this one’s so good too!”

Recipe

This cocktail recipe was found in the book Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter by Emma Stokes.