GingerSNAP Cocktail

Prep Time: 5 minutes

Have your cookie- and drink it, too! A Gingersnap cocktail served along a freshly baked gingersnap cookies makes an excellent dessert.

Directions

Dip the rim of a martini glass in vodka; press into gingersnap crumbs.

In a cocktail shaker filled with ice combine 1 part each ,  Tres Leches Triple Cream LiqueurStoli Vanil Vodka and Domaine de Canton. Shake well. Strain into prepared glass. Sprinkle lightly with cinnamon or cloves.


Yield: I drink

What's Needed:

 

Crushed gingersnap cookies

Sprinkle of cinnamon or cloves

1 part Tres Leches Triple Cream Liqueur

1 part Stoli Vanil Vodka

1 part Domaine de Canton

 

 

 

 

 

 

 

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Effervescent Bath Bombs and Bath Bomb Cupcakes

White and Dark Chocolate-covered Pretzels and Cinnamon Almond Snack Mix
Blue Cheese Walnut Dip
The Winemaker Cooks: A chat with Chris Hanna

Thanksgiving Dessert Buffet Ideas
Apple Cranberry Coleslaw
"Blue Christmas" Cosmo

Baby Bourbon Cakes in Half-Pint Mason Jars
GingerSNAP Cocktail
Chocolate Peppermint Pattie Cups

Pie Crust tips and favorite Pumpkin Pie recipes
Pine Cone Cheese Ball
Mary Ann Winkowski's Malted Butterscotch Bars from The Ghost Whisperer's Cookbook

Pumpkin Pie Martini
Satan's Whiskers
Owl Cookies and Halloween Ideas from Rosanna Bowles

Bitty Bats
Irresistible Peanut Butter Jack o' Lanterns
Peanut Butter Glazed Popcorn

Spooky Spiderweb Cupcakes
Prime Rib on the Grill
In Season: Apple Recipes

Cranberry Liqueur
Caipirinha
Pina Colada Ice Pops

Mojitos by the pitcher
Blueberry Martini Ice Pops
Stars & Stripes Old Glory Cake

Cherry Bombs
Porterhouse for Two
Classic Cherry Bounce

Blue Ice
Ginger Peach Bellini
Benedictine Spread

Bourbon Molasses Glazed Chicken Wings
Sweet Sushi
Gumdrop flowers

Peanut Butter Bunny Crisp Cake
Chicken and Salsa Tamales
How to make Crepes

Italian Lemon Drop Cookies
Roast Leg of Lamb with Oven Roasted Potatoes
Strawberry Cheesecake Brownies

Corned Beef Hash
King "Cup"cakes
Limoncello

Mini cocktails in chocolate cups
Chocolate-dipped Cheesecake-stuffed Strawberries
Booze Cakes

Rocky Road Chocolate Bark
Layered Chocolate Peppermint Bark
Red Velvet Pancakes

Pineapple Tarts
Jo's Candy Cane Bath Salts
Wild Mushroom and Goat Cheese Toasts

Potted Cheese
Beef and Guinness Stew with Potato Herb Dumplings
Bite-size Crab Cakes

Panty Cookies
The Vixen
Magic Wands

Beef Tenderloin with Horseradish Cream Sauce
Holiday Sliders
The Apple Cocktail

Caramel Apples
Baked Stuffed Brie
Spinach Con Queso Dip

Red Pepper Cheddar Dip
Buttermilk Banana Cake with Cream Cheese Cloud Frosting
April Shower Violette Cocktail

Easter wine pairings
Chocolate-dipped Marshmallows
Buttermilk Coconut Pie

Irish Soda Bread with Whiskey Butter
Roasted Corned Beef and Cabbage
Homemade Irish Cream

Guinness Float
Mini Ruebens in Rye Cups
Luscious Lip Balm

Grown-Up Chocolate Bourbon Balls
Beef Wellington
Chinese New Year Tradition: Dumplings and Whole Chicken

Pumpkin Pie Crepes
Potato Poppers
Pumpkin Bread

Cookie tips from Krystina Castella
Raspberry Vinegar
Rugelach

Homemade Peppermint Schnapps
Homemade Kahlua
Halloween Cupcakes

Blue Cheese-stuffed Dates
Spicy Pumpkin Pie with Bourbon Whipped Cream
Bourbon Slush

Black Widow Cocktail
Cinnamon Rolls
Ghoulish Pasta

Warm Brandied Fruit Compote
Snowman Spice Cupcakes
Gingerbread Cupcakes

Peppermint Cupcakes
Eggnog Cupcakes
Cake Pops

Glittering Sandwich Cookies
Lemon Cups
Rita Heikenfeld's Apple, Herb and Edible Flower Jelly

Purple Plum Torte from the The Essential New York Times Cookbook
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