Gingerbread Martini

By Lady Butterfly

Ken Maciejewski, Tristan, Charleston, South Carolina, Southern Living

DECEMBER 2011

Ingredients

• Ginger liqueur
• Crushed gingersnaps
• 2 tablespoons ginger liqueur
• 2 tablespoons vanilla-citrus liqueur
• 1 1/2 tablespoons coffee-flavored rum
• 1 tablespoon honey
• 2 teaspoons whipping cream
• 1 cup ice cubes
• Garnish: partially split vanilla bean brushed with liqueur and rolled in sugar (optional)

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

Dip glass rims in ginger liqueur and crushed gingersnaps. Store glasses in freezer up to 2 days.

Stir together 2 Tbsp. ginger liqueur, vanilla-citrus liqueur, coffee-flavored rum, honey, and whipping cream in a cocktail shaker. Add ice cubes; cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a chilled martini glass. Garnish, if desired.

Note: We tested with Brinley Gold Coffee Rum, Tuaca Vanilla Citrus Liqueur, and Domaine de Canton ginger liqueur.