Gingerbread Martini

When the holidays roll around, this two-ingredient drinks recipe turns dessert into a cocktail. Creamy, cinnamon-spiced RumChata meets sweet gingerbread liqueur, shaken cold and poured into a glass rimmed with cookie crumbs. It tastes like a melted gingerbread cookie, in the best way.

Shaking is the move, not stirring. A good shake with ice chills the creamy mixture fast and gives it a light, frothy texture, while a stir would leave it flat and warm.

For the rim, crush gingersnaps or graham crackers fine, then run a little liqueur or syrup around the glass edge so the crumbs stick. Chill your glasses first for an extra-frosty pour. Keep it on hand for grown-up holiday gatherings, dessert and after-dinner drink in one.

Variations

• Rim with cinnamon sugar or crushed gingersnaps for a different crunch.
• Add a splash of vanilla vodka or a shot of espresso for more kick.
• Garnish with a tiny gingerbread cookie or a dusting of nutmeg.