Twelve Days of Christmas: Gingersnaps You Can Drink

Hey who broke out the fall place mat?

We wanted to make gingersnap martinis, but found some recipes that called for simple syrup and molasses puzzling. Does molasses blend well when cold? Isn’t its progress supposed to be severely inhibited by ice? We didn’t bother finding out, instead just making a simple syrup with molasses. We also found that fresh ginger was too subtle so we broke out the ground stuff. It was like a cold cookie with a kick.

Check out Gourmet Veggie Mama’s gingersnap martini too. She use ginger-infused vodka and molasses, so it must work!

Molasses Simple Syrup

• 1/2 cup molasses
• 1/2 cup water
• 1 tsp cinnamon
• 1 tsp ground ginger
• pinch cloves
• pinch nutmeg

Combine all ingredients in a saucepan and bring to a boil, whisking to incorporate spices. Remove from heat and let cool before using in a drink. Store any leftovers in the refrigerator.

Gingersnap Martinis

• 2 parts vanilla vodka
• 1 part Amaretto
• 1 part molasses simple syrup

Combine all ingredients in a shaker filled with ice. Shake to mix, then strain mix into a martini glass.