Gingerbread Martini is the ultimate holiday cocktail—creamy, spiced, and sweet with all the nostalgic flavors of your favorite Christmas cookie. With a base of vodka, Baileys, and Kahlúa plus homemade gingerbread syrup and a scoop of vanilla ice cream, this drink is dessert in a glass.

Craving something cozy and a little indulgent for your holiday gathering? This Gingerbread Martini hits the perfect balance between festive and fancy. It’s rich, spiced, and creamy with notes of cinnamon, clove, and ginger that evoke warm holiday memories. Garnished with whipped cream and a gingerbread cookie, it’s a show-stopper in both taste and presentation.

Table of Contents

Why You’ll Love This Recipe

Festive flavor: Tastes like a spiced gingerbread cookie in cocktail form
Perfect for holidays: Ideal for parties, dessert pairings, or gifting in jars
Creamy texture: Vanilla ice cream makes it extra smooth and rich
Impressive presentation: Gingerbread cookie rim + whipped cream = wow factor
Batch-friendly: Easily multiplied for a crowd

Ingredients

Gingerbread Simple Syrup (makes ~1 cup)

2 tbsp coarsely grated fresh ginger
2 (3-inch) cinnamon sticks
4 whole cloves
1½ cups water
¾ cup granulated sugar

Cocktail (per serving)

½ cup crushed gingerbread cookies (for the rim)
Ice
2 tbsp vanilla ice cream
1 oz Baileys Irish Cream
1 oz vodka
½ oz Kahlúa
½ oz gingerbread syrup
Whipped cream, for topping
Ground cinnamon, for garnish
1 small gingerbread cookie, for garnish

Instructions

Make the Gingerbread Syrup

In a small saucepan, combine grated ginger, cinnamon sticks, cloves, and water. Bring to a boil.
Reduce to medium heat and simmer for 20 minutes until liquid is reduced by half.
Stir in sugar until dissolved. Let cool for 10 minutes.
Strain through a fine mesh sieve. Store in a jar in the fridge for up to 1 month.

Make the Cocktail

Place crushed cookies on a plate. On another plate, pour a small amount of gingerbread syrup. Dip the rim of a martini glass into the syrup, then into the crushed cookies to coat.
In a cocktail shaker filled with ice, combine vanilla ice cream, Baileys, vodka, Kahlúa, and ½ oz gingerbread syrup. Shake vigorously for 20 seconds until the shaker is frosty.
Strain into the prepared martini glass.
Top with whipped cream, a dusting of cinnamon, and a gingerbread cookie.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes (for syrup)
Total Time: 30 minutes
Servings: 1 cocktail + ~8 servings syrup

Nutrition Facts (per cocktail – estimated)

Calories: 320
Carbs: 25g
Sugar: 18g
Fat: 12g
Protein: 2g
Alcohol: ~1.5 standard drinks

Tips & Variations

No time for syrup? Use store-bought gingerbread syrup as a shortcut
Make it dairy-free: Use dairy-free ice cream and cream liqueur alternatives
Batch version: Scale up all ingredients and shake in batches
Extra garnish: Add a cinnamon stick or star anise for flair
Serve chilled: Keep glasses in the freezer for a frosty finish

FAQs

Can I make this ahead of time?
Yes! Make the syrup up to a month in advance. Shake cocktails just before serving for best texture.

Can I use store-bought gingerbread syrup?
Absolutely—store-bought works in a pinch, but homemade is more flavorful.

Can I skip the ice cream?
You can, but it adds creaminess and body. Substitute with a splash of heavy cream if needed.

How strong is this cocktail?
It’s moderate—vodka, Baileys, and Kahlúa pack a punch, but the ice cream and syrup smooth it out.