Gingerbread Martini with Whipped Cream

Gingerbread Martini

Vodka, coffee liqueur, gingerbread syrup, and heavy cream make a cold, pale caramel-tan dessert cocktail with a warm coffee note. Shaking the drink with ice gives it a smooth, lightly frothy texture; whipped cream adds a separate, fluffy topping.

Prepare the cookie-crumb rims before shaking, then strain the cocktails into stemmed martini glasses and finish each with a swirl of whipped cream, a dusting of spice, and a small gingerbread-person cookie. This recipe makes two drinks.

Ingredients for Gingerbread Martinis

• 3 ounces vodka
• 1 1/2 ounces coffee liqueur
• 2 ounces gingerbread syrup, plus a little for the rims
• 2 ounces heavy cream
• About 1 cup ice, for shaking
• 1/4 cup finely crushed graham crackers or gingerbread cookies
• About 1/2 cup whipped cream, or enough for two generous swirls
• A small pinch of ground cinnamon or gingerbread spice, for dusting
• 2 small gingerbread-person cookies

Store-bought gingerbread syrup works well; homemade syrup can be made ahead and chilled. Graham crackers give the rim a mild flavor, while gingerbread-cookie crumbs add more spice. Syrup and coffee liqueur vary in sweetness, so reduce the syrup slightly in the next round if the first is sweeter than you prefer.

How to Make Gingerbread Martinis

1. Rim the glasses: Spread the cookie crumbs on a shallow plate and pour a little gingerbread syrup onto a second plate. Lightly coat only the outside edge of each stemmed martini glass with syrup, dip it into the crumbs, and gently shake off the excess.
2. Shake the cocktail: Add the vodka, coffee liqueur, gingerbread syrup, heavy cream, and ice to a cocktail shaker. Shake vigorously for about 15 to 20 seconds, until the shaker feels very cold and the drink is uniformly creamy, with no visible streaks of cream.
3. Strain: Divide the cocktail between the prepared glasses, leaving room for the topping. Strain out the shaking ice; do not add ice to the glasses.
4. Finish and serve: Pipe or spoon a generous swirl of whipped cream onto each drink. Dust lightly with cinnamon or gingerbread spice, perch a small gingerbread-person cookie securely on each rim, and serve immediately.

How to Keep the Cookie-Crumb Rim Neat

Use finely crushed crumbs and just a thin film of syrup on the outside edge of each glass. Too much syrup makes the rim wet and clumpy; coating the inside edge can also let crumbs fall into the drink. Have the glasses ready before shaking so the cocktails can be served while they are cold and freshly mixed.

Heavy Cream and Whipped Cream Have Different Jobs

Heavy cream is shaken into the cocktail for its smooth texture. Whipped cream is added afterward to make the tall topping. Ice cream, Irish cream, and flavored coffee creamer produce different styles of drink and are not equal-volume substitutes for the heavy cream here.

Serving and Storing Gingerbread Martinis

Serve these as after-dinner cocktails, with gingerbread cookies or biscotti if desired. For a lighter holiday drink, try this Christmas Cranberry Aperol Spritz.

The cream-based cocktail may settle as it sits. Prepare the crumbs, rimmed glasses, and cookies ahead, but shake the drinks and add the whipped cream shortly before serving. If you use a briefly refrigerated leftover, shake it again before pouring; its texture may be less cohesive than a freshly made drink. Do not freeze the assembled cocktail.

Nutrition

Approximate nutrition per cocktail, including the cookie-crumb rim, whipped cream, and gingerbread cookie: 545 calories, 3g protein, 23g fat, and 50g carbohydrates. Per 100g: about 305 calories, 2g protein, 13g fat, and 28g carbohydrates. Values vary with the syrup, coffee liqueur, whipped cream, and cookies used.