- Katie Stilo
‘Tis the season for all things gingerbread flavored so im 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.
Serving Size: One martini
1/4 cup light brown sugar
1 tablespoon amount gingerbread spice blend (recipe listed below)
1 tablespoon molasses, plus more for glasses
1 ½ ounce Frangelico
1 ½ ounces vodka
1 ½ ounces espresso or strongly brewed coffee
½ teaspoon gingerbread spice blend
Freshly grated nutmeg for garnish
Gingerbread Spice Blend
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground black pepper
Mix all together. Store in an airtight container until ready to use.
For the cocktail:
1. Mix brown sugar and 1 tablespoon of 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 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.