gingerbread espresso martini
A nuanced, winter-ready take on the espresso martini, this version layers Atomic Black coffee liqueur with vodka, ginger liqueur, and fresh espresso. The result is a cocktail that’s bold and warming, with just the right amount of spice. It leans into the aromatics of gingerbread without becoming overly sweet—think spice-forward rather than sugar cookie.
Perfect for colder nights and cocktail menus looking for depth, this gingerbread espresso martini is a standout among gingerbread drinks, bringing a little heat to the familiar balance of coffee and booze.
Ingredients
- 1 oz Atomic Black
- 1 oz vodka
- 1 oz ginger liqueur
- 1 oz espresso or cold brew concentrate
instructions
1. Add all ingredients to a shaker with ice, preferably larger cubes. Combine 1 oz Atomic Black coffee liqueur, 1 oz vodka, 1 oz ginger liqueur, and 1 oz espresso or cold brew concentrate.
2. Shake hard for at least 20 seconds. You’re building froth, texture, and dilution here. The goal? A chilled, smooth sip with enough foam to cradle the spice garnish.
3. Double strain into a chilled martini or coupe glass. Use a fine mesh strainer to catch ice chips and preserve that velvety texture.
4. Garnish with powdered gingerbread spice and three coffee beans. The spice adds a warming aroma that elevates the whole drink. The three beans? A classic espresso martini touch said to symbolize health, wealth, and happiness. Enjoy!
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