Reunited and it feels so good. Not only is it the first day of winter, but it’s the week leading up to Christmas. If you and I are a part of the same tribe, rejoice! Gingerbread season is here! While we quietly store our Pumpkin Spice until the crisp fall leaves begin to turn again next year, we can sip or bite or crunch and savor on the slightly spicy, peppery, and sweet molasses flavor of Gingerbread. Though gingerbread can come in many delicious forms, why not liquid? Tis’ the holiday season. That means shopping, lines, crowds, traffic, family, traveling….drink up my friend.
Gingerbread martinis made an appearance a few years ago and it was instant martini love. Even if your go to standard is a Cosmopolitan or even a dirty martini, if you can appreciate the creamy, subtle sweet yumminess of an espresso martini you will love this cocktail. What’s not to love? It’s festive. It tastes good. And it goes down scary easy. If you really want to avoid talking to people at the holiday party this year while simultaneously seeming like the life of the party – play bartender, make these. I’m not saying I’ve done it, but I’m saying it works ::wink wink::.
Once upon a time, a liquor company made Gingerbread liquer. Two years ago I finished my last bottle over the holidays and I have been on the hunt for a replacement since. Upon the verge of giving up came a little tinkering in the kitchen, because if I was having a hard time finding this product what’s the point of posting it to the blog, right? The result? A gingerbread syrup that is even better than the product I was searching for! Without the sticky, artificial taste that usually accompanies flavored liquers you’re left with great peppery ginger with sweet, dark molasses flavor and just a hint of cinnamon.
Once you crafted your smooth, sweet, holiday spirit in a glass, garnish to your heart’s desire. A minimalist approach can always be appreciated with just a sprinkle of ground nutmeg or even some freshly grated. A float of fluffy whip cream is a great way to tie this cocktail into dessert. But best of all, if you have a disastrous looking gingerbread house that no one is going to eat, might I recommend knocking down a few walls for ‘renovations’, grinding them up and riming the glass. No matter how you jazz it up, if at all, your family and friends will appreciate a full glass!Print
A festive way to drink in the holiday spirit!
- Category: Drink
- 1 cup sugar
- 1/2 cup water
- 2 teaspoons ground ginger
- 1 teaspoon molasses
- 1 cinnamon stick
- 1 1/2 ounces Stoli Vanilla
- 1/2 ounce Kahlua
- 1/2 ounce Frangelico
- 2 ounces Baileys
- 1 ounce gingerbread syrup
To make the syrup:
- In a small saucepan, whisk together water, sugar, ginger, and cinnamon stick until sugar dissolves. Bring to a boil, stirring occasionally. Remove from heat and let steep for 10 minutes. Remove cinnamon stick and transfer to a heat proof container for storage.
- In a cocktail shaker, combine all ingredients over ice. Shake vigorously for 10 to 15 seconds.
- Strain into martini glass. Garnish if desired.
If using a ground gingerbread garnish:
Pour a small amount of syrup on one plate and ground gingerbread on a separate plate. Dip rim of glass into the syrup, shake off excess. Dip rim of glass into the ground gingerbread, shake off excess. Pour shaker ingredients into prepared glass.