Gingerbread Espresso Martini
This holiday twist on the classic espresso martini adds warm gingerbread spices to the bold coffee and vodka combination, creating a festive cocktail that’s equal parts dessert and pick-me-up.
A gingerbread-spiced simple syrup is the key to getting that authentic flavor without any artificial taste.
Why You’ll Love It
Combines the energy of an espresso martini with cozy holiday spices.
The homemade gingerbread syrup makes a noticeable difference over store-bought.
Impressive presentation with that signature foamy top.
Can be batched for parties by making components ahead.
Perfect after-dinner drink for holiday gatherings.
The syrup recipe makes enough for about 8 cocktails.
Ingredients
For the Gingerbread Simple Syrup (makes about 1 cup):
1 cup water
1 cup brown sugar
1 tablespoon molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of black pepper
For Each Cocktail:
2 oz vodka
1 oz coffee liqueur – such as Kahlua
1 oz fresh espresso, cooled
3/4 oz gingerbread simple syrup
3 coffee beans – for garnish
Ground cinnamon or gingerbread cookie crumbs – optional rim
Steps
1. Make the gingerbread syrup first by combining the water, brown sugar, and molasses in a small saucepan over medium heat.
2. Stir until the sugar dissolves completely.
3. Add the ginger, cinnamon, nutmeg, cloves, and black pepper.
4. Simmer for 5 minutes, stirring occasionally.
5. Remove from heat and let cool completely before straining through a fine-mesh strainer into a glass jar.
6. Pull a shot of espresso and let it cool to room temperature – hot espresso will melt the ice too quickly and dilute your drink.
7. If desired, rim your martini glass by dipping it in simple syrup then into ground cinnamon or crushed gingerbread cookie crumbs.
8. Fill a cocktail shaker with ice.
9. Add the vodka, coffee liqueur, cooled espresso, and gingerbread syrup.
10. Shake vigorously for 15-20 seconds – this is longer than most cocktails because you want to create that signature foam.
11. Strain into a chilled martini glass or coupe.
12. Garnish with three coffee beans floated on top of the foam.
Helpful Tips & Substitutions
If you don’t have an espresso machine, use 1 oz of strongly brewed coffee or cold brew concentrate.
Instant espresso powder dissolved in a small amount of hot water works in a pinch – use 1 tablespoon powder in 1 oz water.
The shake is critical – a weak shake means no foam, which is half the appeal of this drink.
Chill your glass in the freezer for 10 minutes before making the drink for best results.
For a non-dairy version, some coffee liqueurs are naturally dairy-free – check the label.
Adjust the syrup amount to taste – start with 1/2 oz if you prefer less sweet drinks.
Use a fine-mesh strainer when pouring to catch any ice chips and ensure a smooth drink.
Serving Ideas
Serve as an after-dinner cocktail at holiday dinners.
Set up a DIY espresso martini station with pre-made syrup, espresso shots, and measured spirits.
Pair with chocolate desserts, cheesecake, or gingerbread cookies.
Offer alongside coffee service at the end of a dinner party.
Serve in coupe glasses for a vintage look or classic martini glasses for elegance.
For parties, batch the vodka, coffee liqueur, and syrup ahead – add fresh espresso and shake to order.
Make-Ahead & Storage
The gingerbread syrup can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.
Espresso can be made earlier in the day and refrigerated until needed.
Pre-batch the vodka, coffee liqueur, and syrup in a pitcher and refrigerate for up to 3 days – add espresso fresh when shaking each drink.
Do not pre-shake cocktails – the foam dissipates within minutes.
Leftover syrup is excellent in coffee, lattes, oatmeal, or drizzled over pancakes.
The syrup can be frozen in ice cube trays for longer storage – thaw before using.
Holiday Cheers
This cocktail hits the sweet spot between festive and sophisticated.
The gingerbread spices add warmth without tasting like a dessert in a glass.
Make a batch of the syrup at the start of the season and you’re always ready to shake one up for guests or yourself.
