This gingerbread espresso martini is warm, spiced, and the perfect holiday pick-me-up. It blends espresso with homemade gingerbread syrup and vodka.

A martini glass filled with a frothy gingerbread espresso martini, garnished with three coffee beans, sits on a wooden surface with scattered coffee beans and cookies nearby.

About this recipe

This is an espresso martini with homemade gingerbread syrup in place of simple syrup. The syrup brings cinnamon, ginger, nutmeg, and cloves into the drink, and it works so well with espresso it’s hard to go back to a regular espresso martini once you’ve tried it. It’s cozy and spiced but the espresso keeps it from being too sweet or too dessert-like.

I use a proper espresso, made hot and fresh because that’s what gives you the frothy top. Pull it hot, add it straight to the shaker with loads of ice, and shake hard for a full 20 to 30 seconds. Don’t rush it because the shake is what creates the foam and chills the drink properly.
The gingerbread syrup is easy to make and keeps in the fridge for two weeks, so it’s worth having a batch on hand through the holiday season. It’s also great in a gingerbread old fashioned and a gingerbread martini.

A hexagonal glass with a small amount of espresso and crema sits on a rustic wooden surface, with a blurred shaker and biscuit in the background.

Key ingredients and why

Vodka: The base spirit. It keeps things clean and lets the espresso and gingerbread flavors come through. For more ideas, check out my vodka cocktail recipes.
Coffee liqueur: Adds a rich, sweet coffee depth that bridges the espresso and the gingerbread syrup. Kahlúa is the classic choice.
Freshly brewed espresso: This needs to be strong and cooled. Fresh espresso is what gives you that beautiful foamy crema on top. A medium to dark roast works best.
Gingerbread syrup: The star ingredient. It brings cinnamon, ginger, nutmeg, cloves, and molasses into the drink. I use ground spices in my homemade version because they give the most authentic gingerbread flavor. You only need half an ounce since espresso martinis aren’t meant to be overly sweet.
Ground cinnamon: A light dusting on top adds warmth and a lovely aroma when you take your first sip.

Method

Pull your espresso and use it straight away while it’s hot and the crema is still intact.
Chill a coupe or martini glass in the freezer while you make the drink. Fill a cocktail shaker generously with ice.
Add the vodka, coffee liqueur, espresso, and gingerbread syrup.
Shake vigorously for about 30 seconds until the mixture is well chilled and frothy.
Strain into a chilled glass.
Garnish with a sprinkle of ground cinnamon and a 3 coffee beans.

A hand pours a dark liquid from a jigger into a metal cocktail shaker, crafting a gingerbread espresso martini. A brown bottle rests in the background on a wooden surface.

A hand pours a creamy, frothy gingerbread espresso martini from a cocktail shaker into a coupe glass on a wooden surface.

Tips

Use a real espresso. The crema from a freshly pulled shot is what gives you the frothy top. Cold brew and instant won’t give you the same result.
Shake hard and long. 20 to 30 seconds. More than you think you need.
Strain fast. The froth settles quickly so get it into the glass straight after shaking.
Chill your glass. A cold coupe keeps the drink colder for longer.
Adjust the syrup to taste. Start with half an ounce. The gingerbread should complement the coffee, not overpower it.
Rim the glass. For something a bit extra, dip the rim in a little syrup then into crushed gingerbread cookies or cinnamon sugar.
Make the syrup ahead. The gingerbread syrup keeps in the fridge for up to two weeks.