Gingerbread Martini

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 cocktails
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4 ounces Irish cream liqueur, such as Baileys

4 ounces vodka, such as Kettle One 

2 ounces coffee liqueur, such as Kahlua 

2 ounces Gingerbread Syrup, recipe follows

2 scoops vanilla ice cream, softened 

Whipped cream, for topping 

Small handful gingerbread cookies, crushed 

Gingerbread Syrup:

1 cup sugar

1 cup water 

5 cloves 

2 cinnamon sticks 

One 2-inch piece fresh ginger, cut into rounds 


  1. Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.

Gingerbread Syrup:

Yield: 1 1/2 cups
  1. Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.