Gingerbread Martini

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Cocktail History

The Gingerbread Martini is a Christmas cocktail that was created by Emma Stokes and was first published in her book Have Yourself a Merry Little Cocktail. Despite its name, the recipe takes a surprisingly refined approach, avoiding the overt sweetness or excessive decorations often associated with gingerbread-themed beverages. Instead, it offers a sophisticated holiday twist on the classic Dry Martini that incorporates vanilla-flavored vodka for a base, sweet vermouth for balance, almond liqueur for a subtle nutty richness, and a delectable homemade gingerbread syrup that ties it all together with warm, spiced notes. This elegant combination makes it a festive yet understated choice for seasonal celebrations.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Vanilla Vodka: This is a type of vodka made with vanilla pods, grains, vegetables or fruits, alcohol, and water. I used Smirnoff Vanilla Vodka.

Dry Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Dolin Dry Vermouth de Chambéry.

Amaretto Liqueur: This is a liqueur made in Italy with almonds, spices, alcohol, and water. I used Di Amore Amaretto Liqueur.

Gingerbread Syrup: This is a sweetener made with ginger, ground nutmeg, cinnamon sticks, whole cloves, whole allspice berries, whole black peppercorns, vanilla extract, honey, white sugar, brown sugar, gum arabic powder, and water. I used this sous vide recipe.

Star Anise: This is a star-shaped spice derived from the fruit of an evergreen tree. I used Frontier Co-op Star Anise.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is a sturdy, wide-bowled glass that’s used to stir ingredients before they’re strained and served. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is a flat, perforated metal strainer with a handle that’s used to strain cocktails from a mixing glass or tin into a serving glass while keeping ice and solids behind. I used the A Bar Above Julep Strainer.

Martini Glass: This is a stemmed glass with a wide, shallow bowl and a narrow stem. I used the Libbey Art Deco Martini Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Light brown color

• Aroma: Faint anise and baking spices

• Taste: Somewhat strong dry vermouth and gin flavor made festive with a blend of ginger and baking spices

• Finish: Nuttiness and spicy ginger

Kendall’s Take: “I thought this cocktail sounded as if it would be sickly sweet, but it’s definitely not. Although made with a few sweet ingredients, this variation of a Gingerbread Martini manages to be serious but still tasty to the lesser developed palate like mine. This is a great pick for sophisticated sipping and could even be a gateway to drier Martinis after a few, or it could at least get you used to the taste of vermouth.”

Recipe

This cocktail recipe was found in the book Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter by Emma Stokes.