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Gingerbread Martini
Gingerbread MartiniIngredients
- Ginger liquer (for rim)
- Crushed gingersnaps (for rim)
- 2 tablespoons ginger liqueur
- 2 tablespoons vanilla-citrus liqueur
- 1 1/2 tablespoons coffee-flavored rum
- 1 tablespoon honey
- 2 teaspoons whipping cream
- 1 cup ice cubes
- Garnish: partially split vanilla bean brushed with liqueur and rolled in sugar (optional)
Preparation
Dip glass rims in ginger liqueur and crushed gingersnaps. Store glasses in freezer up to 2 days. Stir together ginger liqueur, vanilla-citrus liqueur, coffee-flavored rum, honey, and whipping cream in a cocktail shaker. Add ice cubes; cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a chilled martini glass. Garnish, if desired.
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Berry Christmas “Mocktail”
Berry Christmas “Mocktail”Ingredients
- 5 fresh raspberries
- 4 fresh blueberries
- 2 fresh blackberries
- 1 1/2 tablespoons light agave nectar
- 5 fresh mint leaves
- 2 tablespoons fresh lime juice
- 1 cup crushed ice
- 6 tablespoons water
- 2 tablespoons ginger ale
- Garnish: halved fresh raspberries and blackberries (optional)
Preparation
Muddle 5 fresh raspberries, blueberries, 2 fresh blackberries, light agave nectar, mint leaves, and lime juice in a cocktail shaker. Stir in crushed ice and water. Cover with lid, and shake vigorously until thoroughly chilled (7 to 10 seconds). Pour mixture into a 16-oz. glass, and top with ginger ale. Garnish, if desired.
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Hot Buttered Rye
Hot Buttered RyeIngredients
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 1/4 cup rye whiskey
- 6 tablespoons hot water
- 2 tablespoons ginger liqueur
- Freshly grated nutmeg
Preparation
Beat heavy cream and maple syrup with an electric mixer at medium speed 2 minutes or until consistency of softened butter. Cover and chill 1 to 24 hours. Pour rye whiskey, hot water, and ginger liqueur into a 6-oz. heatproof cup. Top with about 1/4 cup maple-cream mixture and freshly grated nutmeg.
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Recipes and photos courtesy of Time, Inc.
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