Gingerbread Martini

Gingerbread has a special place in my heart around the holidays.  It is the warming spicy sweet flavor, along with the wonderful aroma and memories that go along with it that I love.  But oddly enough this year I didn't make any around Christmas!  But I found a way to still fit it in this year, just in different form...the gingerbread martini!  My Mom and I usually spend Christmas day together, opening gifts, enjoying delicious baked goods, and having a nice dinner, enjoying a cocktail...

So this year it was the gingerbread martini.  I combined Domaine De Canton ginger Liqueur, Bernheim, some spices, vanilla extract and a dash of molasses to keep it like the cookie.  I even rimmed the glass with colorful nonpareils for effect.  It really tasted like drinking the cookie!  It had all the same sweetness, zip and spice!  I missed the actual making of gingerbread cookies this year and having fun with the frosting, but I didn't miss eating the cookies with this fabulous drink!

Gingerbread Martini

Makes 1

2 Tbsp small nonpareils

1 Tbsp agave nectar

1 Tbsp water

1 tsp molassess

2 tsp maple syrup

4-6 large ice cubes
2 oz Bernheim bourbon (or your favorite bourbon)

2 oz Domaine de Canton Ginger Liqueur
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves

To make sugar rim, Spread nonpareils out on a small plate. Coat the rim of the martini glass with the agave syrup by dipping it into it on a plate, then dip the agave coated rim into the nonpareils and set aside. In a small dish, dissolve molasses and agave in 1 Tbsp water.  In a martini shaker add the ice, bourbon, vanilla, ginger liqueur, cinnamon, nutmeg, cloves and place top on shaker. Shake until well blended. Pour into a chilled martini glass and serve!