Gingerbread Espresso Martini

Two great after dinner drinks combined in one! The pick me up of an espresso martini combined with the cozy flavors of a gingerbread martini - these gingerbread espresso martinis are the perfect holiday cocktail.

Course Drinks

Cuisine American

Keyword gingerbread cocktails, gingerbread espresso martini, gingerbread martini

Prep Time 10

Cook Time 5

Total Time 15

Calories 288kcal

Equipment

cocktail shaker
jigger
martini glass

Ingredients

2 ounces vodka
1 ounce baileys
1 shot espresso see notes
1 ounce gingerbread syrup

Gingerbread Syrup

¼ cup brown sugar lightly packed
½ cup granulated sugar
¾ cup water
3 tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon cinnamon

Instructions

Make the gingerbread syrup. In a medium size saucepan, combine the ingredients. Heat over medium heat, stirring until combined.
¼ cup brown sugar, ½ cup granulated sugar, ¾ cup water, 3 tablespoons molasses, 1 teaspoon vanilla extract, 1 teaspoon ground ginger, ½ teaspoon cinnamon
Bring to a slow boil, stirring occasionally to make sure the sugar melts and does not stick to the bottom of the pan. Once the liquid reaches a slow boil and the sugar is completely melted, turn off the heat and let cool in the pan.
Brew the espresso. In a cocktail shaker, combine the vodka, baileys, espresso, and gingerbread syrup. Fill the shaker with ice and shake vigorously for about 15 seconds. Strain into a martini glass.
2 ounces vodka, 1 ounce baileys, 1 shot espresso, 1 ounce gingerbread syrup

Notes

Espresso can be brewed in advance and used cold.
My espresso machine brews about 1 ½ ounces of espresso per shot. A standard single shot of espresso is 1 ounce, a double is 2 ounces. You can modify this recipe for a single or double shot based on your liking for coffee flavor. A double shot will make the recipe less sweet and more coffee, a single shot will make the recipe more sweet and less coffee.

Nutrition