Gingerbread Martini Recipes

GINGERBREAD MARTINI

Steps:

• Mix first five ingredients in shaker with ice.
• Shake very well.
• Pour into a chilled martini glass that has been rimmed with graham cracker crumbs. ( I poured a little Bailey's in a saucer, dipped the rims, then dipped them into the graham cracker crumbs.I actually crushed them myself so they were not SO powdery).
• Top with whipped cream and a Pepperidge Farm gingerbread cookie -- awesome!

GINGERBREAD MARTINI

Steps:

• Directions for Ginger Syrup:
• Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
• Pour hot syrup through a fine sieve and chill.
• Let stand 20 minutes until using, so all sediment has settled to the bottom.
• Servings: Approximately 3/4 cup.
• Directions for Martini:
• Fill a cocktail shaker with ice.
• Add the vodka and gingerbread syrup.
• Cover and shake vigorously until combined and chilled, about 30 seconds.
• Strain into a chilled cocktail glass.

GINGERBREAD MARTINI

Steps:

• Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
• Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.

GINGERBREAD MARTINI

Steps:

• Pour first 3 ingredients into a cocktail shaker filled with ice. Shake well. Strain into high ball glass or any 8-ounce glass filled with ice. Top with ginger beer. Pour a little dark rum over the back of a spoon and float on top of the ginger beer. Garnish with a gingerbread man cookie.

GINGERBREAD MARTINI

Steps:

• Pour the vanilla vodka, hazelnut liqueur, and butterscotch schnapps into a cocktail shaker filled with ice. Shake well. Strain into high ball glass or any 8-ounce glass filled with ice. Top with ginger beer. Pour a little dark rum over the back of a spoon and float on top of the ginger beer. Garnish with a gingerbread man cookie.

GINGERBREAD MARTINI

Steps:

• GINGER SYRUP: Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about 3/4 cup, about 15 minutes. Pour hot syrup through a fine sieve and chill. Let stand 20 minutes until using, so all sediment has settled to the bottom. Servings: Approximately 3/4 cup.
• MARTINI: Fill a cocktail shaker with ice. Add the vodka and gingerbread syrup. Cover and shake vigorously until combined and chilled, about 30 seconds. Strain into a chilled cocktail glass.

GINGERBREAD MARTINI

Steps:

• Shake vodka, cream, and simple syrup over ice and strain into a chilled cocktail glass.
• Garnish with cinnamon stick and a dash of nutmeg.
• Enjoy!