A very interesting seasonal cocktail, this ginger snap martini is a culmination of all the flavors and spices associated with the cold days of winter. It also does a wonderful job of recreating one of the favorite holiday treats in liquid form.
It was created by mixologist Nick Mautone (author of the 2004 book "Raising the Bar"). He has masterfully layered a lot of flavor into the drink, bringing the taste of fresh-baked ginger snaps to life. It pairs Grey Goose La Poire Vodka with molasses, fresh ginger, cinnamon, cloves and allspice for an intriguing martini you'll want to share at any winter party.
Gather the ingredients.
Fill the shaker with ice and add the pear vodka and amaretto.
Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Garnish with a slice of ginger.
Serve and enjoy!
- You can use whole allspice. The whole berries offer more flavor and can be broken with a muddler if you're forceful. The same advice pertains to whole cloves.
- Both spices are rather pungent. If you're using a ground version, just a pinch will do. A couple of whole pieces will offer a good flavor, especially if you crush them and let them rest for a minute or two in the syrup and molasses.
- Choose either light or dark molasses for this recipe. The dark variety will produce a more intense flavor. Blackstrap molasses is not recommended because it's much stronger. If that's your only option, decrease the amount by at least half.
- Sweeten this martini to suit your taste. You can add as much as 1 ounce each of molasses and simple syrup.
- Pear is not a flavor found in ginger snap cookies, though it does add an interesting dimension to this cocktail. Pour an unflavored vodka if you prefer.
- For a fun twist, rim the glass with cinnamon sugar. Mix 2 parts white granulated sugar with 1 part ground cinnamon until you get an even light brown color. Wet the rim by dipping it into a shallow dish of either simple syrup or amaretto, then roll it in the spiced sugar.