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Yuletide Brew | Let's Get Blitzen: Cocktail Advent Calendar | Taste and Tipple

Yuletide Brew

While I’ve side-eyed espresso martinis for years, this is a version I’m pleased to present. A late-night game-table pick-me-up, this cocktail layers rye’s cereal spice with freshly brewed espresso, a whisper of Fernet’s minty coolness, and gingerbread warmth for a silky, bittersweet buzz.
Course Drinks
Cuisine American
Keyword Amaro, Espresso Martini, Fernet-Branca, Gingerbread Syrup, Rye, Whisky
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Yvonne Langen

Ingredients

  • 1½ oz Reifel Rye
  • ½ oz Tia Maria
  • ¼ oz Fernet-Branca
  • ½ oz gingerbread syrup
  • 1 oz freshly pulled espresso
  • Garnish: three coffee beans

Gingerbread Syrup

  • 1 cup dark brown sugar
  • 1 cup water
  • 2 tbsp fancy molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Add all ingredients to a shaker with ice and shake until well-chilled.
  2. Strain into a chilled coupe glass.
  3. Garnish with three coffee beans.

Gingerbead Syrup

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Fine-strain into an airtight container.
  5. Store in the fridge for up to 1 month.