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GINGERBREAD MARTINI

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This Gingerbread Martini blends the rich flavors of vanilla vodka, Irish cream, and homemade gingerbread syrup, delivering a creamy and spiced cocktail reminiscent of classic gingerbread cookies.

Ingredients

Scale
  • For the Martini:
    • 1.5 ounces vanilla vodka
    • 1 ounce Irish cream liqueur (e.g., Baileys)
    • 1 ounce coffee liqueur (e.g., Kahlúa)
    • 1 ounce heavy cream or half-and-half
    • 1 ounce gingerbread syrup (recipe below)
    • Ice cubes
  • For the Gingerbread Syrup:
    • 1/2 cup water
    • 1/2 cup granulated sugar
    • 3 tablespoons molasses
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon vanilla extract
  • Optional Garnishes:
    • Whipped cream
    • Crushed gingersnap cookies or graham crackers
    • Ground cinnamon or nutmeg
    • Mini gingerbread cookie

Instructions

  1. Prepare the Gingerbread Syrup:
    • In a small saucepan, combine water, sugar, and molasses.
    • Bring to a boil over medium heat, stirring until the sugar dissolves.
    • Reduce heat and add ground ginger, cinnamon, nutmeg, and cloves.
    • Simmer for 5 minutes, then remove from heat.
    • Stir in vanilla extract and let the syrup cool completely.
    • Strain into a clean container and refrigerate.
  2. Prepare the Glass:
    • (Optional) Rim the edge of a martini glass with gingerbread syrup, then dip into crushed gingersnap cookies or graham crackers for a festive touch.
    • Chill the prepared glass in the freezer while mixing the drink.
  3. Mix the Martini:
    • In a cocktail shaker, combine vanilla vodka, Irish cream liqueur, coffee liqueur, heavy cream, and gingerbread syrup.
    • Fill the shaker with ice, secure the lid, and shake vigorously for about 30 seconds until well-chilled.
  4. Serve:
    • Strain the mixture into the chilled martini glass.
    • Top with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg.
    • Garnish with a mini gingerbread cookie on the rim, if desired.

Notes

  • For a dairy-free version, substitute the heavy cream with coconut milk and use a dairy-free cream liqueur.
  • Adjust the sweetness and spice level by varying the amount of gingerbread syrup to suit your taste.
  • The gingerbread syrup can be stored in the refrigerator for up to two weeks and used in other holiday cocktails or coffee drinks.

Find it online: https://recipe.newsvks.com/gingerbread-martini/