Christmas Espresso Martini
This gingerbread version of a Christmas espresso martini combines vodka, cooled espresso, Irish cream, and a small measure of gingerbread syrup. A short, vigorous shake with ice gives the creamy coffee-brown drink a lighter, lightly foamy surface without watering it down unnecessarily. Strain it into chilled martini glasses and hook a small gingerbread-person cookie over each rim. Shake just before serving, since the foam fades as the cocktail sits.
Ingredients for Christmas Espresso Martinis
- 4 ounces vodka
- 2 ounces cooled espresso
- 2 ounces Irish cream
- 1/2 ounce gingerbread syrup
- About 1 cup ice, for shaking
- 2 small, fully cooled gingerbread-person cookies
Cold brew concentrate can replace the espresso in the same amount. Use concentrate rather than weak regular coffee so the coffee flavor remains distinct. Irish cream and gingerbread syrup vary in sweetness, so measure the syrup before adding any extra.
How to Make a Christmas Espresso Martini
- Chill the coffee and glasses: Let freshly brewed espresso cool. Chill two martini glasses in the freezer, or fill them with ice water, then empty and dry them before pouring.
- Measure and shake: Add the vodka, cooled espresso, Irish cream, and gingerbread syrup to a cocktail shaker. Add the ice, seal, and shake vigorously for about 15 to 20 seconds. Start checking at 15 seconds; the shaker should feel very cold. Shaking much longer can add excess meltwater.
- Strain and garnish: Strain evenly into the chilled martini glasses, leaving the ice behind. The drink should be smooth and coffee-brown with a light foamy surface. Hook a gingerbread-person cookie over each rim and serve immediately.
What Can You Prepare Ahead?
Brew and cool the espresso, measure the other ingredients, and chill the glasses ahead of time. Keep the components chilled, but shake them with ice shortly before serving; the finished cocktail will not hold its fresh foam in storage.
How to Keep the Gingerbread Cookie on the Rim
Use a small, completely cooled cookie so it does not pull itself off the glass. Rest it securely over the rim after pouring, or cut a shallow notch where it meets the rim if it slips.
Serving and Storage
Serve the cocktails promptly, without ice in the glasses. The fully shaken drink is best enjoyed fresh because its foam fades as it sits. Freezing the finished cocktail is not recommended.
Nutrition
Approximate nutrition per cocktail, including one gingerbread cookie: 320 calories, 2g protein, 6g fat, and 23g carbohydrates. Per 100g: about 225 calories, 1g protein, 5g fat, and 16g carbohydrates. Values vary with the Irish cream, syrup, and cookies used.
Christmas Espresso Martini
Equipment
- Espresso maker
- Cocktail shaker
- Jigger
- Strainer
- Martini glasses
Ingredients
- 4 ounces vodka
- 2 ounces cooled espresso
- 2 ounces Irish cream
- 1/2 ounce gingerbread syrup
- About 1 cup ice, for shaking
- 2 small, fully cooled gingerbread-person cookies
Instructions
- Brew the espresso and let it cool.
- Chill two martini glasses in the freezer, or fill them with ice water, then empty and dry them.
- Add the vodka, cooled espresso, Irish cream, and gingerbread syrup to a cocktail shaker.
- Add the ice, seal the shaker, and shake vigorously for 15 to 20 seconds, starting to check at 15 seconds.
- Strain evenly into the chilled glasses, leaving the ice behind.
- Hook a gingerbread-person cookie over each rim and serve immediately.
Tips
- Use cold brew concentrate in place of espresso in the same amount; avoid weak regular coffee.
- Measure the gingerbread syrup before adding any more, since the Irish cream and syrup vary in sweetness.
- Shake only until the shaker feels very cold to avoid adding excess meltwater.
- Use completely cooled cookies and cut a shallow notch if a cookie slips off the rim.
Variations
- Cold Brew Gingerbread Martini: Replace the cooled espresso with the same amount of cold brew concentrate.