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A coupe glass filled with a frothy gingerbread espresso martini, topped with three coffee beans and a dusting of cocoa. Coffee beans, gingerbread cookies, and a cinnamon stick are scattered on the rustic wooden surface.

Gingerbread Espresso Martini

Elien Lewis
This Gingerbread Espresso Martini blends espresso, vodka, and homemade gingerbread syrup. The perfect, cozy holiday drink.
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Prep Time 5 minutes
Total Time 5 minutes
Course Cocktails
Cuisine American
Servings 1
Calories 387 kcal

Ingredients
 
 

  • 1 1/2 oz vodka
  • 1 oz coffee liqueur
  • 1 oz espresso freshly brewed
  • 1/2 oz homemade gingerbread syrup
  • Ice cubes
  • Ground cinnamon and coffee beans for garnish

Instructions
 

  • 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 hard for 20 to 30 seconds. This is what creates the foam and gets the drink properly cold.
  • Strain quickly into your chilled glass and garnish with a dusting of ground cinnamon and three coffee beans.

Notes

  • Espresso: Use a freshly pulled shot, hot with crema. The crema is what creates the frothy top. Cold brew or instant won't give you the same result.
  • Gingerbread syrup: Start with half an ounce and adjust to taste. The spice should complement the coffee, not overpower it.
  • Shake time: A full 20 to 30 seconds gives you the best foam and properly chills the drink.
  • Strain fast: The froth settles quickly. Get it into the glass straight after shaking.
  • The gingerbread syrup keeps in the fridge for up to two weeks, so it's worth making a batch for the whole holiday season.

Nutrition

Serving: 1serveCalories: 387kcalCarbohydrates: 41gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 13mgSodium: 185mgFiber: 1gSugar: 29g
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