A Gingerbread Martini is a fun and festive cocktail for the Holidays. It’s sweet, spicy, decadent, and perfect for a Christmas Party or Holiday Celebration.
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This Gingerbread Martini has homemade gingerbread syrup which is AMAZING. The syrup recipe is included and since you will have some extra syrup, I put some ideas for how to use it up below. If you want some of the cupcakes in the picture, take a look at this recipe: Candied Ginger Cupcakes with Cream Cheese Frosting!
How to Make a Gingerbread Martini
- Prepare your martini glass with crushed gingerbread cookies around the rim using honey, simple syrup, or water to help it stick to the glass.
- Add all of the ingredients to a cocktail shaker with ice and shake until nice and cold.
- Strain the liquid into the prepared glass. Add candied ginger or a gingerbread cookie for garnish and grate fresh nutmeg on top.
How to Garnish and Decorate this Cocktail
- Crush up gingerbread cookies in a plastic bag. You can use a heavy rolling pin, a mallet, or anything heavy to break up the cookies.
- To get the cookies to stick to the rim, use honey, simple syrup, or water. Place the crushed cookies on a plate or shallow dish and dip the rim into the cookies.
- Add colored sprinkles for even more pizzaz and holiday fun!
- I love a gingerbread cookie or a piece of candied ginger as a garnish. You can buy candied ginger at most grocery stores or you can make your own!
- To great the fresh nutmeg, I love to use this tool shown below. It’s small, cute, inexpensive, and has a little pocket on top to store your nutmeg seed! If you don’t have one you can use a Microplane instead.
What Alcohol to Use for a Gingerbread Martini
- Vodka: vodka is the perfect base alcohol for this drink because it mixes well with others. It’s clear and has a clean taste that works with sweet and spicy flavors so it’s perfect for gingerbread.
- Kahlua: this coffee liqueur has rum, sugar, and coffee which is the perfect blend of flavors to add depth to this cocktail.
- Tuaca: Tuaca is a yummy liqueur with a spicy and citrusy blend that gives drinks more depth and warmth, perfect for cold weather. If you can’t find Tuaca, some alternatives are Licor 43, Gran Gala, Grand Marnier, Vanilla Vodka, or Crème de Vanille.
How to Make Gingerbread Syrup
- Combine the water, honey, molasses, ginger, and cinnamon in a saucepan on the stove. Bring the mixture to a boil over high heat stirring constantly. Continue to boil and stir for 3 minutes.
- Remove the pan from the heat and stir in the vanilla.
- Allow the mixture to cool completely and then strain out the solids before transferring to a glass container that seals.
Other Uses for Homemade Gingerbread Syrup
- Add it to your coffee or latte in the morning
- Put it in your tea instead of sugar
- Pour it over pancakes or waffles
- Drizzle over ice cream
- Put it on your morning oatmeal
How to Quickly make Whipped Cream
Hand Mixer: Place a mixing bowl in the freezer for 15 minutes. Once chilled, remove the bowl and add 1 cup of heavy whipping cream, 1/2 tsp vanilla, and 2 tbsp confectioners powdered sugar. Beat on medium speed until the cream starts to thicken and then increase the speed to high. Continue to mix until nice and thick. Check for sweetness and add more powdered sugar if desired. Store covered in the fridge for 2-3 days.
- cocktail shaker
- measuring jigger
- martini or cocktail glass
- fine-mesh strainer
- sealable bottle or container for gingerbread syrup
- 2 oz vodka
- 1 oz Tuaca Liqueur
- 1 oz Kahlua Liqueur
- 1 oz gingerbread syrup (see recipe below)
- 2 tbsp fresh whipped cream (or store-bought)
- gingerbread cookie or candied ginger for garnish
- crushed gingerbread cookies for glass rim
- colored sprinkles for rim
- fresh grated nutmeg for garnish
- 1⅓ cup water
- ¼ cup honey
- 3 tbsp molasses
- 1 tsp fresh ginger, minced or grated
- 2 cinnamon sticks
- 1 tsp vanilla extract
- Prepare the glass with crushed gingerbread cookies around the rim using honey, simple syrup, or water to help it stick to the glass.
- Add all of the cocktail ingredients to a cocktail shaker with ice and shake well.
- Strain the liquid into the prepared glass. Add the candied ginger for garnish and grate fresh nutmeg on top. Cheers!
- Combine water, honey, molasses, ginger, and cinnamon in a saucepan on the stove. Bring the mixture to a boil over high heat stirring constantly. Continue to boil and stir for about 3 minutes. Remove the pan from the heat and add the vanilla.
- Allow the mixture to cool completely and then strain out the solids before transferring to a glass container that seals. The syrup will last for 2-3 weeks in the fridge.
- I like to grate frozen ginger in most of my cooking. It’s so quick and easy and you don’t have to worry about peeling it or anything. I always have frozen ginger root in my freezer and when a recipe calls for ginger, it’s right there ready to go!
- Fresh whipped cream is so delicious and easy to make. Add 1 cup of heavy whipping cream to a bowl and whisk on medium speed with a hand mixer. After the cream starts to thicken, add 1/2 tsp vanilla extract and 1/4 cup confectioners powdered sugar. Continue to mix until nice and thick. Store covered in the fridge for 2-3 days.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
More Cocktail Recipes to Try
- Boozy Hot Apple Cider
- The Modern Negroni
- Black Walnut Bitters Cocktail Recipes
- Gin Elderflower Cocktail
- Lemon Curd Cocktail Recipe
Did you Make this Gingerbread Martini?
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