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Gingerbread Espresso Martini

A creamy, festive twist on the classic espresso martini, featuring spicy gingerbread syrup, fresh espresso, and a velvety foam topping.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 cocktails
Course: Cocktail, Drinks
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cocktail
  • 3 oz vodka quality unflavored vodka
  • 2 oz fresh espresso hot or slightly cooled
  • 1 oz coffee liqueur Kahlua or similar
  • 1 oz gingerbread syrup store-bought or homemade
  • 1 oz heavy cream or Baileys for extra richness
  • 2 cups ice cubes
Garnish
  • 6 coffee beans 3 per glass
  • 1 pinch cinnamon or gingerbread spice mix

Equipment

  • Cocktail Shaker
  • Jigger
  • Espresso Machine or Coffee Maker
  • Martini Glasses

Method
 

  1. Brew the espresso and let it sit for a minute to release steam, but ensure it is still fresh.
  2. Fill a cocktail shaker with ice cubes to the top.
  3. Pour the vodka, fresh espresso, coffee liqueur, gingerbread syrup, and heavy cream over the ice.
  4. Secure the lid and shake vigorously for at least 15-20 seconds. The shaker should become frosty cold.
  5. Strain the mixture immediately into two chilled martini or coupe glasses.
  6. Wait a moment for the foam to settle on top.
  7. Garnish with three coffee beans arranged in the center and a light dusting of cinnamon.

Notes

For a vegan version, use oat milk barista blend instead of heavy cream. To make your own gingerbread syrup, simmer 1 cup water, 1 cup sugar, 1 tbsp molasses, 1 tsp ginger, and 1 cinnamon stick.