I know Christmas is over. And New Year’s is done too. And this is really something more suited to the Christmas season. But I couldn’t resist posting this martini I created over the holidays. Yes I created it!
I was on a gingerbread kick over Christmas, looking for different ways to enjoy this delectable Christmas flavor. I had already discovered and tested gingerbread waffles, gingerbread muffins and of course gingerbread cookies (classic). Earlier this Fall I was delving into the martini world, trying some Halloween ones, pumpkin one, and a few others. I thought there must be a gingerbread one I can make.
So I hopped on Pinterest, my new favorite go to for recipes and looked it up. I found a number of recipes but most of them had Baileys in it and I wanted to avoid the dairy. There were some that were almost but not quite. So I decided to experiment, I took parts that I liked from different recipes and combined and adjusted them, creating my own version of the gingerbread martini. Dairy free, not quite sugar free, there’s just a teensy bit in it, I tried to get it completely sugar free but couldn’t quite do it (maybe down the road I’ll figure it out get it completely sugar free). Though honestly you would never know, this is a very sweet martini and extremely delicious.
Once I got all the components right and tried it, I phoned my Mum to share. She immediately wanted the recipe and went to try it herself. 20 minutes later she phoned back with one word, “Yum”.
Now I realize it is not the Christmas season when gingerbread is most popular but I could not sit on this delectable recipe for an entire year! Besides isn’t gingerbread good any time of year? Valentine’s? or Christmas in July.
1 1/2 ounces (3 tbsp.) vodka
1 ounce (2 tbsp.) gingerbread syrup*
1/2 ounce (1 tbsp.) Creme de cacao
1/2 ounce (1 tbsp.) unsweetened coconut milk (I used Silk unsweetened coconut milk)
Put all ingredients in a martini shaker filled with ice. Shake to mix. Pour into martini glass. May adorn glass with mini gingerbread cookie if desired.
1/2 c. water
1/2 c. coconut sugar
4 tbsp. barley malt
1 tsp. ground ginger or 1-2 drops Ginger essential oil
1/2 tsp. ground cinnamon or 1-2 drops Cinnamon Bark essential oil
In a small saucepan, mix together water, coconut sugar, barley malt, ginger and cinnamon (If using essential oils for your spices do not add these here). Heat over medium heat, stirring frequently, until sugar dissolves. Remove from heat. If using essential oils, stir these in now. Measure your drops in a teaspoon (just in case you get one too many!) and stir in. Taste to ensure you have the amount of spice you’d like – add another drop if desired. Let syrup cool before using in drink. May be stored in an airtight container in the fridge for up to 2 weeks.