Go Back
Gingerbread espresso martini with a cookie-crumb rim and cinnamon-dusted foam in a martini glass.
Hannah Cooking

Gingerbread Espresso Martini

Gingerbread Espresso Martini is a festive coffee cocktail made with vanilla vodka, espresso, coffee liqueur, and gingerbread syrup, finished with a cinnamon cookie rim.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Syrup Cool Time 20 minutes
Total Time 35 minutes
Servings: 1 cocktail
Course: Drinks
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cocktail
  • 2 oz vanilla vodka
  • 1 oz espresso or strong coffee cooled
  • 1 oz coffee liqueur (Kahlua)
  • 1 oz gingerbread syrup
  • ice for shaking
Rim Coating
  • ¼ cup crushed gingerbread cookies or graham crackers rim
  • 2 tablespoon granulated sugar rim
  • ½ teaspoon ground cinnamon rim
  • as needed corn syrup or simple syrup rim adhesive
Homemade Gingerbread Syrup (optional)
  • 1 cup water
  • 1 cup brown sugar
  • 2 tablespoon molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
Garnish
  • ground cinnamon for dusting
  • mini gingerbread cookies garnish
  • whipped cream optional

Equipment

  • 1 Cocktail shaker With strainer
  • 1 Jigger For measuring
  • 1 Espresso machine or coffee maker Brew strong coffee/espresso
  • 1 Martini glass Chilled
  • 2 Shallow plates For rim coating
  • 1 Fine-mesh strainer For cinnamon dusting
  • 1 Saucepan For syrup (optional homemade)

Method
 

  1. Heat water, brown sugar, molasses, and spices in a saucepan. Simmer for 5 minutes, then let cool completely.
  2. Brew espresso or strong coffee and allow to cool completely.
  3. Dip the rim of a martini glass in syrup, then coat in a mixture of crushed cookies, sugar, and cinnamon.
  4. Add vanilla vodka, cooled espresso, coffee liqueur, and gingerbread syrup to a shaker with ice. Shake vigorously for 30 seconds.
  5. Strain into the prepared martini glass, ensuring foam stays on top.
  6. Dust with ground cinnamon. Garnish with mini gingerbread cookies and optional whipped cream.

Notes

Make the gingerbread syrup ahead of time for convenience. Store leftovers in the fridge for up to a week. Great for other holiday drinks too!