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GINGERBREAD MARTINI BY THE COOKIE ROOKIE

When it comes to celebrating, we’ve long held the belief that Tequila is the only spirit that really rises to the occasion. But even we can admit that, around the holidays, something a little more festive than your signature sip is required. Luckily, warming spices like cinnamon and ginger pair perfectly with the caramel, vanilla and spice notes of El Mayor Reposado—as The Cookie Rookie discovered when it was time to start a new seasonal tradition with these Gingerbread Martinis.

 

Seasonally appropriate, unexpected, and absolutely indulgent, this spiked spin on a beloved holiday treat checks all the boxes. And unlike other novelty holiday beverages you may imbibe, this recipe doesn’t compromise when it comes to ingredients. Homemade ginger simple syrup—made with ground or fresh ginger, your choice—and rich whipped cream make this drink a stand-in for dessert…while El Mayor’s nuanced, barrel-rested flavor lends a distinctly adult feel to the palette.

 

The Cookie Rookie advises garnishing your martini glass with molasses and crushed gingerbread cookies, then topping with an “optional” cinnamon stick and dollop of whipped cream—which we consider essential.

 

Because when your holiday houseguests see you coming out of the kitchen with a tray full of Gingerbread Martinis, their eyes will light up like it’s Christmas morning already. Read on for a few tips and tricks that’ll help this drink come together in a (ginger) snap.

 

And Happy Holidays, from us.

 

Ginger Syrup Ingredients:

  • 1 c. Sugar
  • ½ c. Water
  • 2 tsp. Ground Ginger
  • 1 tbsp. Molasses
  • 1 Cinnamon Stick

Gingerbread Martini Ingredients:

  • 1½ oz. El Mayor® Reposado Tequila
  • ¾ oz. Vanilla Vodka
  • ¾ oz. Ginger Syrup
  • 1 tbsp. Whipped Cream

Garnish Ingredients (optional):

  • Crushed Gingerbread Cookies
  • Whipped Cream
  • Cinnamon Sticks
  • Whole Gingerbread Cookies

Gingerbread Syrup Directions:

  1. Heat all ingredients for the syrup in a small saucepan over medium/high heat. Whisk to combine.
  2. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes.
  3. Remove from the heat and allow to come to room temperature before storing in the fridge in an airtight container until use. (Can be stored up to 6 months, in an airtight container.)

Cocktail Directions:

  1. Rim martini glass with molasses and then dip in crushed gingerbread cookies (optional).
  2. In a cocktail shaker, add the tequila, Tuaca, ginger syrup, and whipped cream.
  3. Shake vigorously to combine. Note: Whipped cream and liquor are a match made in holiday heaven—until they’re not. To make sure the drink doesn’t separate, be sure to shake ingredients vigorously—and leave the ice out of this one.
  4. Top with whipped cream and a cinnamon stick (optional). Enjoy!

See more from The Cookie Rookie.