Gingerbread Martini

For the syrup:
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.

For the martini:
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.

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.

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.

Notes:
– If you can’t find gingerbread cookies, you can also use gingersnaps or Biscoff cookies.

Adapted from Hampton Roads Happy Hour.