This post is sponsored by Feeney’s
Are you prepared for Christmas yet? Most years I’m super organised and have all my gift shopping finished by now, but this year I haven’t bought a single thing yet and don’t even know what to get anyone. I have put my Christmas tree up though, I usually wait until about the 15th to decorate it but I wanted to use it as a backdrop for food photos so up it went! (With much complaining from my fiancé – he’s not big on Christmas).
I’ve also been doing some Christmas cocktail development, I’ve collaborated with Feeney’s Irish Cream to create this delicious (and decadent) gingerbread latte martini. Feeney’s is a luxury Irish Cream, made by blending real dairy cream with chocolate and aged Irish whiskey and it is perfect both for sipping over ice, and for making cocktails or hot chocolate. It is readily available in Tesco’s. If you want to see how to make a delicious Feeney’s hot chocolate then they have put together a great video that shows you what to do – Feeney’s Hot Chocolate.
I was determined to create a cocktail that is suitably Christmassy, and what is more reminiscent of Christmas than gingerbread? I was originally just going to make a gingerbread martini, rather than a gingerbread latte martini, but after some (very enjoyable) testing I concluded that it just worked better with a hint of coffee – the bitterness helps to temper the sweetness a little. So it became a gingerbread latte martini.
For the gingerbread element I made a syrup with dark brown soft sugar, lots of fresh ginger, cinnamon, cloves and mace. The syrup needs to be quite strong and spicy for the flavour to come through in the cocktail so don’t be stingy with the ginger! You need to use a piece that is at least 4 inches big, or even more, chopped into thin slices. The syrup is really easy to make and keeps well in the fridge – the recipe makes more than you need for one martini so you can make multiple ones if needed; it is also delicious in coffee or on pancakes… and there are probably loads of other uses for it that I haven’t thought of yet as well. You can also use shop bought syrup such as Monin if you prefer, but it really is easy to make your own.
The other elements are Feeney’s Irish cream (obviously), vodka, single cream (use full fat milk if you don’t have any) and espresso. You don’t have to, but I strongly reccomend serving the martini with a spiced brown sugar rim and a topping of whipped cream and crushed gingerbread biscuits to really bring through the gingerbread flavour and make this a truly Christmassy cocktail.
- 100g (rounded ½ cup) dark brown soft sugar
- 200ml (3/4 cup + 1tbsp) water
- 2 cinnamon sticks
- 6 cloves
- a 4 inch piece fresh ginger, sliced into thin rounds
- 2 pieces mace (optional)
- ¼ tsp vanilla extract
- 4tbsp dark brown soft sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 30ml (2tbsp) vodka
- 30ml (2tbsp) Feeney's Irish Cream
- 30ml (2tbsp) single cream
- 30ml (2tbsp) gingerbread syrup
- 15ml (1tbsp) cold espresso
- Squirty cream
- crushed gingerbread biscuits
- ground ginger
- Place the sugar, water, cinnamon, ginger and mace into a small saucepan, stir over a medium heat until the sugar has dissolved then bring up to a simmer and allow to cook at a gentle simmer for 10 minutes. remove from the heat and stir in the vanilla extract, leave to cool then keep refrigerated until needed.
- Mix together the brown sugar, ground ginger and cinnamon and spread out on a saucer or wide bowl. Pour a little bit of water onto another saucer and dip the rim of a martini glass into it, shake off the excess water then dip the rim into the spiced sugar to coat.
- Fill a cocktail shaker with ice and measure in the vodka, Feeney's Irish Cream, single cream, gingerbread syrup and espresso. Shake vigorously then strain into the prepared glass.
- Top with a swirl of whipped cream then sprinkle with a little ground ginger and plenty of crushed gingerbread.
This post is sponsored by Feeney’s, thank you for supporting the brands that keep Domestic Gothess running. Opinions are, as always, my own.