Servings: 1
Equipment
- Small plate for rimming
Ingredients
- 1.5 oz Irish cream
- 1 oz butterscotch schnapps
- 0.5 oz cinnamon schnapps
- 1 oz half-and-half
- Gingerbread crumbs for rimming
- whipped cream and a mini gingerbread cookie for garnish (Optional)
Instructions
- Crush gingerbread cookies into fine crumbs and place them on a small plate. Moisten the rim of a rocks or martini glass with water or a small amount of Irish cream, then dip the rim into the crumbs to coat evenly.
- In a shaker filled with ice, combine Irish cream, butterscotch schnapps, cinnamon schnapps, and half-and-half. Shake vigorously until well-chilled and blended.
- Strain the mixture into the prepared glass.
- Top with a swirl of whipped cream and a mini gingerbread cookie for a festive touch.
Notes
Pro Tips
- Crumb finesse: For finer crumbs, pulse the gingerbread cookies in a food processor or crush them in a sealed bag with a rolling pin.
- Rimming options: For extra flair, mix a pinch of cinnamon or nutmeg with the gingerbread crumbs.
- Temperature variation: Serve the cocktail warm by heating the half-and-half gently before mixing (skip the ice and shaker).
Tried this recipe?Leave a comment and let us know how it was!