Chef notes
'Tis the season for all things gingerbread-flavored, so I'm putting a festive twist on the ever-popular espresso martini. The molasses replaces the classic simple syrup for a more intense sugar flavor. The dash of warm spices in the cocktail rounds out the full cookie flavor to really make this a glass of liquid holiday cheer.
Technique tip: Add a small gingerbread person to the side of the cup for a festive garnish!
Ingredients
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup light brown sugar
- 1 tablespoon plus 1/2 teaspoon gingerbread spice blend, divided
- 1 tablespoon molasses, plus more for glasses
- 1½ ounces Frangelico
- 1½ ounces vodka
- 1½ ounces espresso or strongly brewed coffee
- freshly grated nutmeg, for garnish
Preparation
For the gingerbread spice blend:
Mix all ingredients together. Store in an airtight container until ready to use.
For the gingerbread martini:
1.Mix brown sugar and 1 tablespoon of gingerbread spice blend together in a small bowl. Coat rim of martini glass with a thin layer of molasses, then roll in spice mixture.
2.Add all remaining ingredients (including remaining gingerbread spice blend) to a cocktail shaker that contains ice. Shake vigorously until shaker is frosty and cocktail is foamy.
3.Pour into glass and grate fresh nutmeg over the top as a garnish. Add a small cookie to the side of the glass, if desired. Serve immediately.
