mardi 2 décembre 2014

Gingerbread Martini and Gingerbread Syrup

1oz absolut vodka
1 oz baileys
1/2 oz gingerbread syrup (Recipe follows)
1/2 oz kahlua
Rim with Graham cracker crumbs. Shake with ice. Strain into glass. Top with whipped cream & gingerbread cookie.
Gingerbread Syrup:
1 cup sugar
1 cup water
5 cloves
2 cinnamon sticks
One 2-inch piece fresh ginger, cut into rounds
Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.

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