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Michael's Gingerbread Martini
- 4 gingersnaps, divided
- 1 tablespoon honey
- 1½ ounces vanilla vodka
- 1 ounce Michael's Irish cream liqueur
- 2 tablespoons Homemade Ginger Syrup
- 2 tablespoons half-and-half
- Whipped Cream
Ginger Syrup: Stir together 1/2 cup water, 1/2 cup granulated sugar, and 3 Tbls. chopped fresh ginger in a small saucepan. Bring to a simmer over medium-high; simmer, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; let stand 30 minutes. Pour through a fine mesh strainer into an airtight container. Store, covered, in refrigerator up to 2 weeks.
Place 3 of the gingersnaps in a large resealable plastic bag. Seal bag. Pound gingersnaps using a rolling pin or a heavy skillet until coarsely crushed. Transfer crushed cookies to a small plate (you should have about 2 tablespoons). Drizzle honey over the rim of a martini glass and press down on cookies
Fill a cocktail shaker two-thirds full with ice. Add vodka, liqueur, ginger syrup, and half-and-half. Place lid on shaker; shake until well combined and chilled, 1 to 2 minutes. Strain into prepared martini glass. Garnish with whipped cream and remaining gingersnap. Serve immediately.
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