Holiday Recipe: Our
Gingerbread Martini 
Thursday, November
22nd, 2007
We've gotten behind on our Wednesday
Cocktails, but this one's good enough to make up for the
lapse! Here's a scrumptious holiday cocktail that you won't want
to miss:
|
Connie's
Gingerbread Martini
INGREDIENTS
DIRECTIONS
Prior to mixing this cocktail, take
equal parts of raw cane sugar and graham cracker crumbs (or just
one or the other) and mix them together on a small plate. In a
separate saucer, take a little Monin Gingerbread Syrup and use
that to wet the rim of the martini glass. Next, dip the rim into
your sugar and graham cracker mix so that the rim is evenly
coated. Finally, shake the Orange Vodka, ice, and 1 oz.
of Monin and a dash of club soda with ice and strain |
Can you can get your hands on a batch of
soft-baked gingerbread cookies? Here's a great recipe for
them here if you want to do a cocktail & cookie duo from
scratch:
|
Gingerbread People
(Received
five stars at
AllRecipes.com)
PREP TIME:
20
Min
COOK TIME: 12 Min
READY
IN: 1 Hr 32 Min
SERVINGS: 20
cookies
INGREDIENTS
-
3/4 cup butter,
softened
-
3/4 cup firmly
packed brown sugar
-
1 (3.9 ounce)
package JELL-O Butterscotch Flavor Instant Pudding and Pie
Filling
-
1 egg
-
2 cups
flour
-
1 teaspoon baking
soda
-
1 tablespoon ground
ginger
-
1 1/2 teaspoons
ground cinnamon
DIRECTIONS
-
Beat butter,
sugar, dry pudding mix and egg in large bowl with electric mixer
on medium speed until well blended. Combine remaining
ingredients. Gradually add to pudding mixture, beating well
after each addition; cover. Refrigerate 1 hour or until dough is
firm..
-
Preheat oven to
350 degrees F. Roll out dough on lightly floured surface to
1/4-inch-thickness. Cut into gingerbread shapes with 4-inch
cookie cutter. Place on greased baking sheets. Use a straw to
make a hole near the top of each cookie to use for hanging.
-
Bake 10 to 12
min. or until edges are lightly browned. Remove from baking
sheets. Cool on wire racks. Decorate as desired
Make it
Easy
To easily decorate these
cookies, fill a resealable plastic bag with prepared frosting.
Seal the bag and cut a small corner off the bottom of the bag.
Roll down the top of the bag to squeeze the frosting over the
cookies to decorate as desired. |
Once you have a soft-baked gingerbread cookie, you
can slice a small rectangle in between the ginger bread cookie's legs
(cutting out the crotch essentially - which I will refrain from listing
who I'd like to do that to since it's Thanksgiving).
Then, if you slice it right, you can have the
gingerbread man standing on the rim of your glass!
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