For the past two weeks, I’ve taken on an extra assignment job at work. When I was offered the additional hours a month ago, visions of dollar bills and Nordstrom danced in my head. I gladly agreed to the job and planned on using the extra money as my Christmas fund. However, as it often happens, God had a different plan. Just a few days later, the Naughty Dachshund got sick, not just sick, seriously sick! After three trips to the vet, one 2 o’clock in the morning visit to the Doggie ER, and five medications later, she was back to her old self (jumping on my coffee table, stealing my underwear, etc.). And $1200.00 in vet bills later, I sadly mourned the loss of my soon to be Christmas fund. Each day as I arrange for people to cover my carpool, recruit friends and family to take care of my son before and after school, and come home exhausted, I remind myself that all of this extra work is to keep the Naughty One alive. You can bet that at the end of the day, when the job is done, I will be running as fast as I can to shake up this gingerbread martini. If you choose to indulge in this one, you may want to grab a spoon.

Gingerbread Martini

1oz. vodka

1 oz. Baileys Irish Cream

1/2 oz. Kahlua

1 scoop vanilla ice cream

1/2 oz. gingerbread syrup (recipe below)

Whipped cream

Gingerbread cookie or gingerbead Peep for garnish

Chocolate graham cracker cookie crumbs

Dip the rim of the martini glass in Baileys Irish Cream, rim with crushed chocolate graham crackers, and chill. Mix the first 5 ingredients over ice and shake well (I opted to use the blender). Add a dollop of whipped cream and a gingerbread man.

Ginger Syrup

3/4 c. water

3/4 c. sugar

3/4 c. (2 in. piece) of fresh ginger, coarsely chopped

3 whole cloves

Simmer water, sugar, ginger, cloves, and cinnamon sticks stirring occasionally, until reduced to about 3/4 c. (approx. 15 minutes). Pour hot syrup through a sieve and chill. Let stand for 20 minutes until using. The syrup will be good for about a week in the refrigerator.