Gingerbread Espresso Martini
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Say goodbye to boring espresso martinis and hello to holiday magic! This Gingerbread Espresso Martini is warm, spicy, and perfect for your festive celebrations.
Why settle for the ordinary when you can have a Gingerbread Espresso Martini that’s anything but boring? This holiday-inspired twist on the classic cocktail combines the rich, robust espresso flavors with gingerbread spices’ cozy warmth. It’s indulgent, festive, and guaranteed to bring some holiday cheer to your gatherings.
The secret ingredient? Gingerbread syrup—your ultimate key to unlocking holiday magic in a glass. With tequila reposado adding depth, a touch of fernet for complexity, and the optional almond liqueur for a nutty twist, this martini is as unique as it is delicious. Topped with a cinnamon dusting, it’s the perfect way to toast to the season in style.
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Gingerbread Espresso Martini
Ingredients
- 1.5 oz tequila reposado
- 3/4 oz coffee liqueur
- 1/2 oz fernet
- 1/4 oz almond liqueur optional!
- 1/2 oz gingerbread syrup
- 2 oz espresso chilled
- 1 cup water
- 1 cup brown sugar
- 1/4 cup molasses
- 2-3 cinnamon sticks
- 3-4 cloves or 1 tsp ground clove
- 3-4 allspice berries or 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 piece of ginger I used a frozen ginger cube I made
Instructions
- Add tequila, coffee liqueur, fernet, almond liqueur, gingerbread syrup, and espresso into a shaker, add ice and shake!
- Double strain into a chilled coupe & top with a healthy cinnamon dusting.
- Add gingerbread syrup ingredients to a pot and place on medium heat and stir until sugar dissolves.
- Once dissolved, let simmer for 8 minutes then let cool completely.
- Once cool, stir in 1-2 tsp of vanilla extract.
- Strain & store in the fridge for up to 4 weeks!
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