Gingerbread Martini

Course: Cocktails, Drinks

Cuisine: American

Prep Time: 10

Syrup Time: 1

Total Time: 1 10

Servings: cocktail

Calories: 476kcal

Author: Emily

A sweet and decadent cocktail perfect for the holidays made with homemade gingerbread syrup.

Prepare the glass with crushed gingerbread cookies around the rim using honey, simple syrup, or water to help it stick to the glass.
Add all of the cocktail ingredients to a cocktail shaker with ice and shake well.
Strain the liquid into the prepared glass. Add the candied ginger for garnish and grate fresh nutmeg on top. Cheers!

Combine water, honey, molasses, ginger, and cinnamon in a saucepan on the stove. Bring the mixture to a boil over high heat stirring constantly. Continue to boil and stir for about 3 minutes. Remove the pan from the heat and add the vanilla.
Allow the mixture to cool completely and then strain out the solids before transferring to a glass container that seals. The syrup will last for 2-3 weeks in the fridge.

I like to grate frozen ginger in most of my cooking. It's so quick and easy and you don't have to worry about peeling it or anything. I always have frozen ginger root in my freezer and when a recipe calls for ginger, it's right there ready to go!
Fresh whipped cream is so delicious and easy to make. Add 1 cup of heavy whipping cream to a bowl and whisk on medium speed with a hand mixer. After the cream starts to thicken, add ½ teaspoon vanilla extract and ¼ cup confectioners powdered sugar. Continue to mix until nice and thick. Store covered in the fridge for 2-3 days
Make the gingerbread syrup and whipped cream ahead of time. Both can be stored in the fridge and will work better when chilled for this cocktail
Serve immediately! This cocktail is best when served right away. As the cocktail settles it will separate a little, but it will still taste great!

To get the rim garnish to stick, use honey, simple syrup, or water. A rimming bowl makes this even easier, but you can also use a small plate.