Toast the end of the week with a Gingerbread Cookie Cocktail!
Considering the recent reviews here on The Poisoned Martini, is it any surprise that this would be this week’s drink of choice? Perfect for the holiday season, this cocktail–another recent addition to the pantheon of mixed drinks–has a variety of differing recipes. Several call for cooking up a gingerbread simple syrup comprised of sugar, water, molasses, cinnamon, cloves, and of course gingerroot. Alternatively, Hiram Walker puts out a seasonal gingerbread liqueuer.
Well, I’d like to offer this variation…
What you’ll need: Vodka, Bailey’s Irish Cream, Kahlua, Cream, Sugar and Ginger. Optionally, a gingerbread or molasses cookie to garnish. Also optional, cinnamon.
Use a bit of lemon juice to coat the edge of your glass and then rim with sugar. Ideally, granulated raw sugar (or brown sugar), but regular will do.
In a shaker over cracked ice, pour in 1 ounce of vodka, 1 ounce of Bailey’s Irish Cream, 1/2 ounce of Kahlua (or other coffee-flavored liqueur), and 1 ounce of cream. Bonus if you use a gingerbread-flavored coffee creamer often available this time of year. Put in around a teaspoon of ground ginger; some may prefer less, especially if using a gingerbread-flavored creamer. Shake and then strain into your cocktail glass of choice. If you so choose, sprinkle a bit of cinnamon on top and garnish with a cookie.
How I like it: Well, I can’t very well go against the dictates of my own recipe, can I? Now, keeping in mind the calorie conscious, milk may be substituted for the cream, but it is the holidays, so do indulge. Using the flavored coffee creamer is a sure fire way to capture the taste of gingerbread, especially with the added ginger. However, it is not required. For this cocktail (pictured), I used a molasses cookie, which I actually prefer so as not to overdo it on gingerbread. It also accompanies the drink nicely.
And, as always, drink responsibly!