Here at the Houston Press, we keep an eye on which stories are the most popular, and sometimes we notice interesting oddities. One is a post on the Gingerbread Martini at Outback Steakhouse, written in 2007 by our drinks columnist at the time, Debbylou Mountjoy. Apparently this martini has a cult following, because every year around now, this story gets thousands and thousands of page views.
Diane is but one example of a commenter with Outback Gingerbread Martini fever:
I had one at the outback last night because it was advertised in the restaurant. The best martini I have ever had in my life. OMG de-lish
While Outback's corporate offices did not share the exact recipe with her, Mountjoy seems to have come up with a pretty close approximation of the drink. So we're reposting her original story, with recipe, after the jump:
Attention, friends and readers of this column: I need an intervention. Hold on, it's not what you think. I don't have a problem with booze; I have a problem with baked goods. My addiction started out small -- a donut here, a cookie there, all recreational use. Then the holidays hit and my need started to escalate. An extra piece of pecan pie couldn't hurt me -- homemade banana bread for breakfast was good for you, right? Gee, everybody else was doing it. Soon I had to figure out how to support my habit, so I decided to give homemade cookies and candies to everyone on my Christmas list -- that way I could make extra and tweak out in the kitchen. I knew I'd hit rock bottom when I ended up at the Outback Steakhouse (8731 W. Loop 610, 713-218-0760), because word on the street was they made a gingerbread martini that was way chronic. Even though I'm a chain restaurant snob, that didn't stop me from enjoying this unbelievable, really-should-be-illegal dessert drink. Come on, folks -- it's obvious I need help getting this monkey off my butt -- which happens to be getting bigger by the moment.
The Gingerbread Martini at Outback Steakhouse
- 1 ounce Ketel One vodka
- 1 ounce Baileys Irish Cream liqueur
- 1/2 ounce Kahlúa liqueur
- 1/2 ounce Monin gingerbread syrup
- 1/2 scoop vanilla ice cream -- semi-melted
- Whipped cream
- Gingerbread cookie
Because of corporate policy, Outback wouldn't give me the exact amounts of each of the ingredients (another reason I don't like chains), so I cooked up this version in the home lab and it was perfect. Mix the first five ingredients over ice, shake well, pour into a chilled martini glass and top with a generous portion of whipped cream and a gingerbread cookie. You'll be trippin'. -- Debbylou Mountjoy
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