Time: 45 min.
Complexity: easily
Servings: 4

Part dessert, part cocktail, this Trisha Yearwood martini, topped with a layer of whipped cream, is made with three liqueurs blended with a spiced syrup infused with cloves and cinnamon. Garnish with gingerbread cookie crumbs for added flavor.

Ingredients:

• 120 ml of vodka
• 120 ml Irish cream liqueur (such as Baileys)
• 60 ml coffee liqueur (such as Kahlua)
• 60 ml ginger syrup (see recipe below)
• 2 scoops softened vanilla ice cream
• Whipped cream for decoration
• A small handful of crushed gingerbread cookies

Ginger syrup:

• 1 cup of sugar
• 1 cup of water
• 5 carnation buds
• 2 cinnamon sticks
• 1 (5 cm) piece of fresh ginger, sliced ​​into rounds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Baileys liqueur, coffee liqueur, vodka, syrup, ginger root, vanilla ice cream, cream, shortbread cookies, carnation, cinnamon

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Preparation:

Step 1
• Combine Irish liqueur, vodka, coffee liqueur, ginger syrup, and vanilla ice cream in a cocktail shaker. Add ice and shake well. Pour into chilled martini glasses. Top each glass with a generous dollop of whipped cream and a sprinkle of ginger cookie crumbs.
Step 2
• Ginger syrup: In a small saucepan, add water, sugar, cloves, cinnamon, and ginger. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.

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