Candy’s Gingerbread Martini Recipe
Yes. I GOT THE GINGERBREAD SYRUP, PEOPLE. A Christmas miracle.
And I’m delighted to report this cocktail was so worth the effort and pained breasts. (If only I had a dollar for every time I’ve written that.) Here is the recipe once again, this time with ingredient amounts doubled
because we are lushes to fill a normal-sized martini glass:
GINGERBREAD MARTINI INGREDIENTS
- 1 ounce gingerbread syrup (which I finally tracked down by going to Starbucks — which doesn’t sell seasonal syrups by the bottle — and ordering a gingerbread latte with the syrup on the side. Sounds like a weird request, right? Only the barista didn’t bat an eye, so I told her why I was getting the syrup on the side and she was all, “Oh! I’ll just sell you some syrup for fifty cents then!” I may or may not have grabbed her Starbucks hat and pulled her towards me for a big, grateful kiss at that point.)
- 1-2 ounces vodka
- 1 ounce Kahlúa
- 1 ounce Baileys Irish Cream liqueur
- 2 ounces vanilla milk
- Whipped cream
- Graham cracker crust for rim of glass
- Gingerbread cookie
Oh. My. Yum.
If you are hosting a holiday party — or just celebrating your own Moment of “Yay! The Kids Are in Bed!” Zen — I highly recommend whipping up this sweet, smooth, goes-down-way-too-easily martini. After one sip, you’ll be as happy as this guy:
And after a couple drinks…? You may end up floating in a similar pool of whipped cream. (Sorry, I promised Mr. Candy I wouldn’t post the photographic evidence.)