Gingerbread Martini

• FOR THE GINGERBREAD SYRUP:
• 1/2 cups Water
• 1/2 cups Brown Sugar
• 4 Tablespoons Molasses
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Cinnamon
• FOR THE MARTINIS:
• 2 whole Small Gingerbread Cookies (can Also Use Gingersnaps Or Biscoff Cookies), Plus Extra Whole Cookies For Garnish
• 2 Tablespoons Half-and-half, For The Glass Rims
• 2 ounces, fluid Vanilla Vodka
• 1-1/2 ounce, fluid Kalhua
• 1-1/2 ounce, fluid Bailey's Irish Cream
• 3 Tablespoons Gingerbread Syrup (or To Taste)
• 2-1/2 ounces, fluid Half-and-half
• 2 Tablespoons Whipped Cream

1. For the syrup:
2. 1. In a small saucepan, heat the water, brown sugar, molasses, ginger and cinnamon on medium heat until the sugar dissolves (about 5 minutes). When done remove it from the heat and allow it to cool. Then chill until you are ready to use it.
3. For the martini:
4. 1. Crush about 2-3 small gingerbread cookies using your preferred method (I put them in a Ziplock bag and crushed them with a rolling pin). Place the crumbs in a saucer and set aside.
5. 2. Pour the 2 tablespoons of half-and-half into a small saucer. Dip the rims of 2 martini glasses into the half-and-half. Then dip into the gingerbread crumbs and set the glasses aside.
6. 3. In a cocktail shaker filled with ice, combine, the vodka, Kahlua, Bailey's Irish Cream, gingerbread syrup, and the remaining half-and-half. Put the lid on. Shake well and pour into the martini glasses. Place a dollop of whipped cream on top and then place a gingerbread cookie on top of the whipped cream and serve.
7. Notes:
8. - If you can't find gingerbread cookies, you can also use gingersnaps or Biscoff cookies.
9. Adapted from Hampton Roads Happy Hour.

gingerbread syrup, water, brown sugar, molasses, ground ginger, cinnamon, martinis, gingerbread cookies, glass, fluid vanilla vodka, fluid kalhua, cream, syrup, whipped cream

Taken from tastykitchen.com/recipes/drinks/gingerbread-martini/ (may not work)