Gingerbread Martini– Easy Outback Steakhouse Copycat

This gingerbread martini is rich, creamy, and full of bold holiday spice — made with Baileys, vodka, and just enough gingerbread syrup to taste like dessert in a glass. No fancy tools, no syrup drama, just a quick shake and it’s ready to serve. It’s easy, indulgent, and dangerously festive.

Jump to Recipe

Quick Summary

• Prep time: 5 mins
• Cook time: none
• Flavor: creamy, spicy-sweet, warm (but cold)
• Great for: holiday parties, solo nights, dessert replacements

Why I Like This Recipe

Some drinks are just… extra. This one’s like a holiday cookie with edge. I didn’t even bother with whipped cream or garnish — just shook it up, poured it cold, and it hit. It’s cozy but kind of unhinged (in a good way). Plus, it takes five minutes, no cleanup, and somehow feels like you made an effort.

Ingredients

• Ice (enough to fill your shaker halfway)
• 2 oz Baileys
• 1 oz vodka
• 2 oz heavy cream
• 1 tbsp gingerbread syrup (adjust to taste)

Optional Extras

• Crushed gingerbread cookies (for the rim)
• Dash of cinnamon or nutmeg
• Candy cane for the vibe

How To Make Gingerbread Martini

1. Chill your glass: Pop your martini glass in the freezer while you prep. Trust — it’s worth it.
2. Add to shaker: Fill it halfway with ice. Pour in the Baileys, vodka, cream, and gingerbread syrup.
3. Shake like you mean it: Shake hard for 30–45 seconds. You want it frothy and freezing.
4. Strain into your glass: If you prepped a cookie-rim, now’s the moment. Strain the drink in slow like you own a cocktail bar.
5. Top it off: Sprinkle a bit of cinnamon or float a tiny gingerbread cookie. Or don’t. It’s good either way.

Tips for Success

• Use cold ingredients — it helps the drink emulsify.
• Shake longer than you think. Froth = texture.
• Taste before serving — some syrups are sweeter than others.
• You can swap Baileys with any Irish cream, but Baileys hits best.
• If using a rim, dip in simple syrup first, then crushed cookies.

Storage and Reheating

• Fridge: If you somehow have leftovers (??), seal and store in a jar. Shake before drinking again.
• Freezer: Can pour leftovers into popsicle molds for a cheeky frozen treat.
• Reheat: You don’t. This one stays cold. Or pour over ice cream if you’re chaotic.

Frequently Asked Questions

• Can I make it without gingerbread syrup?
  You can sub with maple + spices in a pinch, but honestly… the syrup makes it.
• What’s the best vodka for this?
  Whatever you’ve got. Vanilla vodka works if you want it sweeter.
• Can I make a big batch?
  Yep — scale it up, shake in two rounds, or stir in a pitcher and chill.
• Does this need whipped cream?
  Nah. It’s already rich. But if it makes you feel festive, go for it.
• Can I use dairy-free subs?
  Sure. Coconut cream + dairy-free Baileys = still good, just different.

Common Mistakes and How to Dodge Them

• Using warm cream: Room temp cream makes the drink separate. Always go cold.
• Not shaking long enough: If it’s flat, you didn’t shake it enough. You want a little froth on top.
• Adding too much syrup: Sweetness can overpower everything. Start with 1 tbsp, then adjust.
• Skipping the taste test: Some syrups and vodkas hit different. A sip before serving helps.
• Forgetting the garnish: Optional, but it adds that holiday touch. Doesn’t have to be fancy — even a cinnamon dash works.

Nutrition Facts (Per Serving)

• Calories: 500 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 95mg
• Potassium: 190mg
• Total Carbohydrate: 35g
• Dietary Fiber: 0g
• Sugars: 30g
• Protein: 3g

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