SMIRNOFF HUB RECIPE: Gingersnap MartinisTuesday, December 31, 2013
The following recipe was submitted by a fellow Smirnoff Hub member for one of the Hub Challenges! It sounds yummy to me, so I wanted to share it! Recipe by Liz Berg.
I adore specialty drinks. So when I spotted the Cinna-Sugar Twist Vodka in my liquor cabinet, I knew I’d have to whip up spicy, autumnal cocktail. The first idea that crossed my mind was a Gingersnap Martini. But how would I transform one of my favorite cookies into a cocktail? I enlisted the help of a group of friends I had over for a cooking demo. I had a few variations of this cocktail…one without molasses, one with a quarter part molasses and another with double that. The molasses was key for recreating the dark color of this classic cookie, but being heavy handed overwhelmed the taste. So the middle ground was perfect. And making a simple syrup infused with ginger provided the key ingredient needed from the namesake cookie. A pinch of cloves and allspice plus a bit of hazelnut liqueur also added to the flavor palate. Perfection!
1.25 oz. SMIRNOFF Cinna-Sugar Twist Flavored Vodka
.25 oz. hazelnut liqueur
.75 oz. part ginger simple syrup (simmer 1 cup water, 1 cup sugar with 4 ounces peeled, sliced fresh ginger, then allow to steep 30+ minutes and cool)
.25 oz. part molasses (adjust to your taste)
Pinch of ground allspice per serving
Pinch of cloves per serving
Crystallized ginger slices, to garnish, optional
Combine all ingredients except crystallized ginger. Add to a cocktail shaker with ice.
Shake, strain and serve. Garnish if desired.
Total time: 5 minutes if simple syrup is made ahead of time
Yield: depends on amounts of ingredients used
Disclosure: I am working in partnership with the SMIRNOFF brand and I am receiving rewards for my participation in this campaign. All thoughts/opinions are 100% my own. Drink is intended for those whom alcohol is legal and appropriate. Please Drink Responsibly!