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Gingerbread Coupe cocktail
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'The sweet, warming spice and crunchy biscuit are a dream combination, especially when you’re sitting by a roaring fire with family all around. This velvety smooth drink is as rich as it sounds, incredibly indulgent and completely over the top – but if you can’t be a little indulgent at Christmas, when can you be?’
25ml Smirnoff Vodka
25ml Baileys Irish Cream
2 tbsp homemade gingerbread syrup (see tip, below).
50ml whipping cream
Gingerbread biscuit (crushed) or a small brandy snap
Fill a cocktail shaker with ice. Add 25ml Smirnoff Vodka, 25ml Kahlúa, 25ml Baileys Irish Cream and 2 tbsp homemade gingerbread syrup (see tip, below).
Shake well and strain into a Martini glass. Softly whip 50ml whipping cream and spoon it on top. Garnish with a crushed gingerbread biscuit or a small brandy snap.
Make your own Gingerbread syrup:
Gently simmer 120ml water, 100g brown sugar, 4 tbsp black treacle and 1⁄2 tsp each ground ginger and ground cinnamon in a pan for 15 minutes. Cool and store in an airtight bottle.
This recipe was first published in November 2015.