Gingerbread Rum Espresso Martini
Equipment
- Cocktail shaker
- Espresso maker
- Martini glasses
Ingredients
- 8 ounces dark rum
- 4 ounces gingerbread syrup
- 4 shots freshly brewed espresso, cooled slightly
- 2 ounces coffee liqueur
- Ice
- Ground cinnamon, for garnish
Instructions
- Fill a cocktail shaker halfway with ice cubes.
- Pour in the dark rum, gingerbread syrup, espresso shots, and coffee liqueur.
- Secure the lid and shake hard for 15 seconds until the mixture is cold and foamy.
- Strain the drink evenly into four martini glasses.
- Dust the top of each glass with a light sprinkle of ground cinnamon.
Notes
Shake the drink right before serving so the espresso foam stays thick on top. A slightly stronger brew of espresso intensifies the coffee flavor against the gingerbread syrup. Skip extra sweetness by tasting the gingerbread syrup first and reducing the amount if it already tastes very sweet.
Course: Drink
Cuisine: American
Equipment: Cocktail shaker, Espresso maker, Martini glasses
Cuisine: American
Equipment: Cocktail shaker, Espresso maker, Martini glasses