Pull a fresh shot of espresso and set it aside to cool for 2–3 minutes.

Pro tip: If your espresso is piping hot, it will melt the ice too quickly and water down the cocktail. Let it cool slightly but don’t let it go cold.

Chill your martini or coupe glass in the freezer for 5–10 minutes while you assemble everything.

Measure out the vodka, coffee liqueur, gingerbread syrup, and simple syrup into a jigger or small measuring cup.

Fill your cocktail shaker about halfway with ice.

Pour in 1½ oz vodka, 1 oz coffee liqueur, 1 oz cooled espresso, ½ oz gingerbread syrup, and ¼ oz simple syrup (if you like it sweeter).

Close the shaker tight.

Shake vigorously for 15–20 seconds. You’re aiming for a cold, frothy top and a silky texture.

Pro tip: Use a firm two-handed shake (one hand on the top, one on the bottom). If your shaker gets ice-frosted on the outside, you’ve shaken long enough.

Place a fine mesh strainer over your chilled glass and pour the cocktail through it to remove ice shards and any coffee bits.

If you want the silkiest finish, pour slowly and hold back the last little bit of slushy ice in the shaker.

Top with a small dollop of whipped cream or let the frothy crema sit untouched—both look lovely.

Lightly dust with ground cinnamon or nutmeg and set a mini gingerbread cookie or single coffee bean on top.

Pro tip: If you’re adding whipped cream, spoon it gently so you don’t break the froth beneath—think soft cloud, not dense scoop.

Give it a small sip. Want more gingerbread warmth? Add another ¼ oz gingerbread syrup. Too strong? A splash more espresso or a tiny extra dash of simple syrup will balance it.

Serve immediately while it’s chilled and frothy.