From smoked ice cubes to clarified punches, cocktails in 2025 are leaning hard into storytelling. One quiet but telling shift is the return of garnish with meaning. Enter the mini gingerbread cookie which is a playful, nostalgic, and instantly seasonal. In a year where drinks double as visual centrepieces, the Gingerbread Espresso Martini fits right in: familiar at first sip, festive at first glance, and layered enough to feel current.
Gingerbread Espresso Martini recipe
A holiday spin on the classic espresso martini, this version borrows its warmth from gingerbread spices and its richness from fresh espresso. The result is bold, balanced and unmistakably Christmassy.
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Ingredients (1 cocktail)
45 ml vanilla vodka
30 ml freshly brewed espresso, cooled
20 ml coffee liqueur
15–20 ml gingerbread syrup (see below)
Ice
For garnish
3 coffee beans
Mini gingerbread cookie (optional)
Gingerbread syrup (makes about 1 cup)
1 cup sugar
1 cup water
2 tbsp molasses
1 cinnamon stick
4–5 allspice berries
Zest of ½ orange
½ tsp vanilla extract
Method
Combine sugar and water in a saucepan over medium heat. Add molasses, cinnamon, allspice and orange zest. Stir until the sugar dissolves, then reduce heat and simmer gently for 15 minutes. Do not boil.
Remove from heat, cool slightly, strain out spices and zest, then stir in vanilla. Store refrigerated for up to one month.
Method
Brew espresso and allow it to cool slightly.
Fill a cocktail shaker with ice.
Add vodka, espresso, coffee liqueur and gingerbread syrup.
Shake vigorously for 15–20 seconds until well chilled and frothy.
Strain into a chilled coupe or martini glass.
Garnish with coffee beans and a mini gingerbread cookie.
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Serving notes
Shake hard to achieve the signature creamy foam.
Cooling the espresso prevents dilution and keeps flavours sharp.
The gingerbread syrup should warm the drink, not dominate it.
