Peppermint & Gingerbread Espresso Martinis (Easy Christmas Espresso Martini Recipes)

Every December, the espresso martini at the bar where I work gets a holiday makeover, and these two are the ones guests ask for by name: a peppermint espresso martini topped with candy cane crumble, and a gingerbread espresso martini that tastes like a cookie in a coupe.

Both start from the same espresso martini base I use behind the bar: 1½ oz vodka, 1¼ oz fresh espresso and ¾ oz coffee liqueur. It's coffee-forward and not too sweet, so the holiday flavors shine. Each one takes five minutes and makes the perfect Christmas cocktail for a party, a cozy night in or dessert after a holiday dinner.

Peppermint Espresso Martini

Think peppermint mocha, but shaken and served cold. A small pour of peppermint schnapps keeps the mint bright without turning it into toothpaste, a touch of vanilla syrup rounds it out, and a candy cane crumble on top makes it look like it came from a Christmas card.

Peppermint Espresso Martini Ingredients

• 1 1/2 oz vodka

• 1 1/4 oz freshly brewed espresso, cooled

• 3/4 oz coffee liqueur

• 1/4 oz peppermint schnapps

• 1/4 oz vanilla simple syrup (store-bought, or see the tip below)

• Crushed candy cane, for garnish

• A mini candy cane, to serve alongside

How to Make a Peppermint Espresso Martini

1. Chill a coupe glass in the freezer for 10 minutes.

2. Add the vodka, espresso, coffee liqueur, peppermint schnapps and vanilla syrup to a cocktail shaker filled with ice.

3. Shake hard for about 15 seconds. That hard shake is what builds the foam on top.

4. Strain into the chilled coupe, sprinkle a little crushed candy cane over the foam, and serve with a mini candy cane on the side.

Bar cart tip: To make vanilla simple syrup, warm 1/2 cup sugar and 1/2 cup water until dissolved, then stir in 1 teaspoon vanilla extract. For a softer mint, swap the schnapps for 1/4 oz peppermint syrup. Want it creamier? Add 1/2 oz Baileys or white chocolate liqueur and you have a peppermint mocha martini.

Gingerbread Espresso Martini

This one is pure Christmas cookie: warm ginger, cinnamon, molasses and brown sugar shaken with espresso. The secret is a quick homemade gingerbread syrup that takes 10 minutes and keeps in the fridge all season.

Gingerbread Espresso Martini Ingredients

• 1 1/2 oz vodka (or bourbon)

• 1 1/4 oz freshly brewed espresso, cooled

• 3/4 oz coffee liqueur

• 1/2 oz gingerbread syrup (recipe below)

• Ground cinnamon, for garnish

• A mini gingerbread cookie, to serve alongside (recipe below)

How to Make a Gingerbread Espresso Martini

1. Add the vodka, espresso, coffee liqueur and gingerbread syrup to a cocktail shaker filled with ice.

2. Shake hard for about 15 seconds.

3. Strain into a chilled martini glass.

4. Dust the foam with a pinch of cinnamon and accompany with a mini gingerbread cookie.

Bar cart tip: Use bourbon instead of vodka. The vanilla and caramel notes in bourbon make it taste even more like a gingerbread cookie.

Easy Homemade Gingerbread Syrup

• 1 cup water

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1 tablespoon molasses

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

1. Combine everything in a small saucepan over medium heat and stir until the sugar dissolves.

2. Simmer gently for 5 minutes, then remove from the heat and let cool.

3. Strain through a fine-mesh strainer or coffee filter into a clean jar.

4. Refrigerate for up to 2 weeks. It is also delicious in coffee, hot chocolate and an old fashioned.

Mini Gingerbread Man Cookies

A little gingerbread man on the side makes this martini feel like dessert, and the cookies are just as good with coffee. Use a 2-inch mini cookie cutter.

• 3 cups all-purpose flour

• 1 tablespoon ground ginger

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup packed brown sugar

• 1/2 cup molasses

• 1 large egg

• 1 teaspoon vanilla extract

• For the icing: 1 cup powdered sugar and 1 to 2 tablespoons milk

1. Whisk the flour, spices, baking soda and salt together in a bowl.

2. In a separate bowl, beat the butter and brown sugar until fluffy, then beat in the molasses, egg and vanilla.

3. Mix in the dry ingredients until a dough forms. Divide in half, flatten into discs, wrap and chill for at least 1 hour (or up to 3 days).

4. Heat the oven to 350°F and line baking sheets with parchment. Roll the dough 1/4 inch thick on a floured surface and cut out mini gingerbread men.

5. Bake 7 to 9 minutes, until the edges are just set. Cool on the pan for 5 minutes, then move to a rack.

6. Stir the powdered sugar and milk into a thick icing, spoon into a zip-top bag, snip the corner and pipe on faces and buttons.

Makes about 4 dozen mini cookies. Bake them ahead: they keep in an airtight container for up to a week, so you'll have a stash ready all season.

Want a low-sugar version of the gingerbread syrup? Get both recipes in my homemade gingerbread syrup post, plus my vanilla bean syrup for the peppermint martini.

Bartender Tips for the Best Holiday Espresso Martini

• Use fresh espresso. Freshly pulled espresso gives you the thick, creamy foam. Let it cool for a minute so it does not melt all your ice. Cold brew concentrate works in a pinch.

• Shake harder than you think. Fifteen hard seconds is what makes that velvety top layer.

• Chill your glass. Pop your martini glasses in the freezer for 10 minutes before you start.

• Batch it for a party. Multiply the recipe by the number of guests, mix everything except the espresso ahead of time, then shake each drink to order with fresh espresso.

More Espresso Martini Recipes

Looking for the original? Here is my classic espresso martini recipe, plus seasonal twists. For fall, try the bourbon pumpkin espresso martini. And if you'd rather sip something warm, my boozy hot chocolate recipes are perfect for a cold night.

Holiday Espresso Martini FAQ

Can I make a peppermint espresso martini without schnapps? Yes. Use 1/4 oz peppermint syrup, or add 2 drops of peppermint extract to the vanilla syrup.

What's the best coffee liqueur for an espresso martini? Kahlúa is the classic. Mr Black is less sweet and more coffee-forward. Either works in both recipes.

Can I use instant espresso? Yes. Dissolve 1 1/2 teaspoons of instant espresso powder in 1 1/4 oz of hot water and let it cool before shaking.

Can I make these ahead for a Christmas party? Mix the vodka, coffee liqueur and the peppermint schnapps and vanilla syrup (or gingerbread syrup) up to 2 days ahead and keep it in the fridge. Add fresh espresso and shake to order.

Gifts for the Espresso Martini Lover

Know someone who orders an espresso martini everywhere they go? Our espresso martini gift sets are handmade in Charleston and designed by a professional bartender, with everything they need to shake these at home.