top of page
< Back

GINGERBREAD MARTINI

GINGERBREAD MARTINI




GINGERBREAD SIMPLE SYRUP

  • 2 tbsp. coarsely grated peeled ginger

  • 2 (3") cinnamon sticks

  • 4 whole cloves

  • 3/4 c. granulated sugar

Cocktail

  • 1/2 c. crushed gingerbread cookies

  • Ice

  • 2 tbsp. vanilla ice cream

  • 1 oz. Baileys Irish Cream 

  • 1 oz. vodka

  • 1/2 oz. Kahlúa

  • Whipped cream, ground cinnamon, and gingerbread people, for serving

DIRECTIONS


  • In a small saucepan over medium-high heat, bring ginger, cinnamon, cloves, and 1 1/2 cups water to a boil. Reduce heat to medium and cook, stirring occasionally, until liquid is reduced by about half, about 20 minutes.

  • Add sugar and stir until dissolved. Let cool about 10 minutes. Strain sugar mixture through a fine-mesh sieve into a small bowl.

  • Make Ahead: Syrup can be made 1 month ahead. Store in an airtight container and refrigerate.


COCKTAIL


  • Place crushed cookies on a small shallow plate. Pour some gingerbread syrup onto another shallow plate. Dip rim of a martini glass into gingerbread syrup, then dip into cookies to coat.

  • In a cocktail shaker filled with ice, combine ice cream, Baileys, vodka, Kahlúa, and 1/2 oz. gingerbread syrup. Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds.

  • Strain into prepared glass. Garnish with a generous dollop of whipped cream and sprinkle with cinnamon. Gently place a gingerbread person in cocktail.


RECIPE FROM DELISH.COM




bottom of page