Yuletide Brew

Let’s Get Blitzen: Cocktail Advent Calendar – Day 3 – Yuletide Brew.

Before you call me out as a hypocrite, yes, I still am an unabashed espresso martini hater. Is it a bad tasting drink? No. Can it be made decidedly less basic? YES. Should it be ordered off-menu at high-end cocktail bars? Absolutely not.

My main point of contention with the standard espresso martini is that it’s overrated and over-ordered. Today, I’m serving up an iteration that I think is more worthy of adoration and the kind of thing you might find at a craft cocktail bar trying to tap into the espresso martini frenzy.

Yuletide Brew is my grudging love letter to the genre — rye, fresh espresso, gingerbread syrup, Tia Maria, and a sly little wink of Fernet. It’s festive, it’s bracing, and it’s for those nights when you’re hosting and refusing to go to bed because “we’re still having fun, right??”

Tasting notes

Reifel Rye brings baking-spice warmth, espresso adds deep roast and a bit of structure, and Tia Maria threads through chocolate-coffee sweetness without going sticky. Fernet-Branca pops in on the finish with a cool mint-herbal edge that makes the gingerbread taste even more holiday-proper. It’s rich but not heavy, like a thin cashmere sweater.

If you can, use freshly pulled espresso. Not only does hot espresso help build foam when shaken, but that fresh coffee flavour keeps everything crisp instead of muddy.

If this Yuletide Brew has your engine revving, check out my similar recipes:

• Hazelnut Espresso Martini
• Eggnog Espresso Martini
• Caffeine Hit Cocktail

If you’re a long-time espresso martini holdout, like myself, let this Yuletide Brew be your gateway drug to something that will keep you up, and f*ck you up – as the story goes. Instagram Stories cocktail tutorial at 5 p.m. Eastern — and yes, I will show you the shake that gets that perfect crema cap – with my signature smile.

Cheers, friends!

Yuletide Brew

Print

Yuletide Brew

Prep Time

5 mins

Total Time

5 mins

 

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

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.