1 ounce Bailey’s Irish Cream Liqueur
½ ounce Kahlua Liqueur
½ ounce gingerbread syrup
½ scoop vanilla ice cream (very soft, about ½ melted)
Pepperidge Farm gingerbread cookie
Mix first five ingredients in a shaker with ice.
Shake very well.
Pour into a chilled martini glass that has been rimmed with graham cracker crumbs. (Put a little Bailey’s Irish Cream Liqueur in a saucer, dip the rims, then dip them into the graham cracker crumbs.)
Top with whipped cream and a Pepperidge Farm gingerbread cookie.