Gingerbread Espresso Martini
Day three of my Christmas Recipe Countdown - again! This time, I’m bringing you my ideal holiday cocktail in perfect time for Happy Hour - Gingerbread Espresso Martinis.
My favorite thing about an espresso martini is that it’s one of the few cocktails that is socially acceptable to drink at any part of the day. Brunch, happy hour, pre-dinner, post-dinner — its versatility is dangerous. I mean absolutely no shame to those who like to drink bloody mary’s and mimosas in the evening and gin and tonics at brunch, but you have to admit it does feel a little off. Espresso martinis on the other hand bear no shame at any hour. Unless you drink a few too many of them…
That’s another dangerous thing about them — how addicting they are — and I’m mostly speaking about the espresso part. I lost count of how many of these I made my friend last night, and we realized this morning that she likely consumed an absurb number of espresso shots by the end of the night.
The downside to espresso martinis is that a bad one is really bad (speaking from multiple experiences), but on the flip side, a good one is really, really good. So if you’ve had one before and you didn’t like it, it probably was a bad one — unless you just don’t like coffee all that much. I once heard that you should never order an espresso martini if it’s not on the menu, and I’ve found that to be a very important and accurate rule to live by. The good news is that this one in particular is extremely easy to make, and, according to my friend’s intake last night, pretty damn good, too.
For those who don’t have an espresso machine at home, really strongly brewed coffee or cold brew work, as well. Just a fair warning that they won’t create a thick frothy layer on top like the crema from espresso does. The next component is the gingerbread syrup. I made one batch of the syrup in about 20 minutes and have plenty leftover to last me many more martinis throughout the rest of holiday season. The only other ingredients you need are vodka and espresso (or cold brew/coffee). Many espresso martini recipes call for Bailey’s irish cream or coffee liqueur, but I find that just vodka, espresso, and syrup makes the drink a lot cleaner and more flavorful.
Without further ado, get your glasses frosty because this is about to be your new favorite holiday cocktail.
Gingerbread Espresso Martini
makes 1 drink
1 1/1 oz. vodka - I used Tito’s
2 oz. espresso (can sub cold brew or chilled strong coffee)
3/4 oz. gingerbread syrup (see below for recipe)
whole nutmeg, for garnish
In a shaker, add in the vodka and gingerbread syrup. If using espresso, pull the shots right before shaking it. You want the crema on top (the foamy layer) to be fresh. Immediately pour into the shaker, or pour in cold brew or coffee if using one of those. Add ice to fill the shaker about 3/4 of the way and shake vigorously for a full 20 seconds. Strain into a chilled martini glass and garnish with grated nutmeg.
Gingerbread Syrup
makes about 4 cups worth
3 cups packed brown sugar
1/2 cup molasses
1/2 cup honey
1/2 tbs. whole cloves
roughly a 3 inch knob of fresh ginger (a pretty large chunk)
3 cinnamon sticks
1/8 tsp. fine salt
2 tsp. vanilla extract
5 cups water
In a large saucepan, add in all ingredients except for the vanilla extract. Bring to a boil and then reduce heat to a simmer. Allow the syrup to thicken to the consistency of grenadine or simple syrup (thinner than maple syrup), stirring occasionally. Turn off heat and allow to cool completely. Add the vanilla in, stir, and strain into jars. Store in the refrigerator for up to one week.
