Gingerbread Martini


Gingerbread isn’t just for cookies!


Gingerbread Infusion:

1 qt eggnog
1 can (13.5 oz) coconut milk
1 can (12 oz) evaporated milk
2 tsp cinnamon
1 tsp cloves
2 tsp nutmeg, ground



1 oz vodka
1 oz French ginger liqueur (such as Domaine de Canton)
3 oz gingerbread infusion
Candied ginger or cinnamon stick, to garnish



  • Sous vide circulator
  • Vacuum sealer
  • Sous vide pouches
  • Fine-mesh strainer/cheesecloth
  • Cocktail shaker
  • Martini glass


Prepping time: 10 minutes


7 cups


For the Gingerbread Infusion:

  1. Set circulator to 176°F (80°C). Combine all ingredients in a sous vide bag and seal, then chill in the refrigerator or over ice until cold.
  2. Cook in water bath for 12 hours. Remove and allow to rest for 5 minutes.
  3. Next, shake contents vigorously, then open the pouch and strain using a fine mesh and/or cheesecloth.
  4. Strain once more, if necessary.
  5. Chill until ready to drink.


To Serve:

  1. Combine all ingredients in a cocktail shaker filled with ice.
  2. Shake well for a few seconds until chilled, then strain into a martini glass.
  3. Top with candied ginger or a cinnamon stick.


Developed by the chefs of Cuisine Solutions.

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