It’s the most wonderful time of year—and not just because of the presents, but because of the seasonal cocktails.
Start the holiday season off right with a gingerbread cookie martini or coquito cocktail, recipes provided by Calaveras Cantina in Jupiter.
Gingerbread Cookie Martini
2 oz. Baileys Irish Cream
2 oz. vodka
1 oz. Kahlúa
1 oz. gingerbread syrup
1 scoop of vanilla ice cream
Garnish with whip cream and crushed gingerbread cookie
12 oz. (1 can) evaporated milk
12 oz. (1 can) condensed milk
6 oz. (1/2 can) Coco Lopez (coconut cream)
1 tsp. cinnamon
1 tsp. vanilla extract
2 oz. brandy
8 oz. Bacardi Rum
Add all ingredients in a blender and mix vigorously. It should have a semi-thick, creamy consistency. Refrigerate after preparation and shake before serving. Serve cold and neat with a cinnamon sprinkle or stick.
Photos courtesy of Calaveras Cantina