SIPS – Gingerbread-tini

It’s holiday time and frankly since Thanksgiving I haven’t stopped noshing, sipping and overeating.  I’ve thrown all caution to the wind and just plan on indulging right on through New Year’s Eve.  I am planning on the January diet so until then, I’m just going to eat, drink and enjoy.  Here’s a SIP perfect for the holiday season brought to you by my friends at Bar Candy in New York.

  • 1 oz Monin Gingerbread syrup
  • 1/2 teaspoon cinnamon
  • 1 teaspoon brown sugar or maple syrup
  • 3 oz half and half, soy milk or Almond milk
  • 1 oz Dark or Amber Rum
  • 2 TBS crushed gingerbread cookie crumbs
  • 1 TBS melted butter

Crush the gingerbread cookie crumbs in a small plastic baggie and mix in the butter.  Squish around to distribute evenly.  Pour crumbs on to a flat plate and rim the Bar Candy Glass with the crumbs.  Blend the remaining ingredients and pour into a white chocolate swirled BAR CANDY glass.  To order Bar Candy click this link! Or email them at

Chocolate cocktail



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