Gingerbread Martini

• 4 ounces Irish cream liqueur, such as Baileys
• 4 ounces vodka, such as Kettle One
• 2 ounces coffee liqueur, such as Kahlua
• 2 ounces Gingerbread Syrup, recipe follows
• 2 scoops vanilla ice cream, softened
• Whipped cream, for topping
• Small handful gingerbread cookies, crushed
• 1 cup sugar
• 1 cup water
• 5 cloves
• 2 cinnamon sticks
• One 2-inch piece fresh ginger, cut into rounds

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

irish cream, vodka, coffee, syrup, vanilla ice cream, cream, handful gingerbread cookies, sugar, water, cloves, cinnamon sticks, fresh ginger

Taken from www.foodnetwork.com/recipes/trisha-yearwood/gingerbread-martini.html (may not work)