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    Gingerbread Coupe cocktail

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    Gingerbread Coupe cocktail

    '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?’

    Serves: 1

    Ingredients

    Ice
    25ml Smirnoff Vodka
    25ml Kahlúa
    25ml Baileys Irish Cream
    2 tbsp homemade gingerbread syrup (see tip, below).
    50ml whipping cream
    Gingerbread biscuit (crushed) or a small brandy snap

    Method

    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.

    Your recipe note

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    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.

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