Pumpkin Spice Espresso Martini

two creamy martinis with nutmeg next to a martini shaker, coffee beans, and pumpkins.

Pumpkin Spice Espresso Martini

A frothy pumpkin spice espresso martini made with bold espresso, vodka, Kahlúa, and pumpkin spice syrup, finished with a creamy float for the perfect fall cocktail.

Prep Time 5

Total Time 5

Servings Martini

Ingredients

2 oz vodka
1 oz Kahlúa
1 oz freshly brewed espresso hot or cooled
½ oz pumpkin spice syrup
½ oz heavy cream
pumpkin pie spice for garnish
ice for shaking

Instructions

Fill a cocktail shaker generously with ice. Pour in the vodka, Kahlúa, espresso, and pumpkin spice syrup.
Shake hard for 15 to 20 seconds, or until the shaker is very cold and the cocktail is well chilled and frothy.
Strain immediately into a chilled martini or coupe glass.
Slowly pour the heavy cream over the back of a spoon so it gently floats over the top of the cocktail. Finish with a light sprinkle of pumpkin pie spice and serve immediately.

Notes

Use strong espresso: Freshly brewed espresso gives the cocktail the boldest coffee flavour. No espresso machine? Strong brewed coffee or cold brew concentrate can work in a pinch.

Don't skimp on the ice: A shaker packed with fresh ice chills the cocktail quickly and helps prevent excessive dilution.

Adjust the syrup to taste: For a less sweet martini, use slightly less pumpkin spice syrup. For a stronger pumpkin spice flavour, add a little more.

For an extra smooth pour: Double strain through a fine mesh strainer to catch any small ice shards.

Make it ahead, but don't shake it yet: Combine the vodka, Kahlúa, espresso, and syrup and refrigerate until needed. Shake with ice and add the cream only when you're ready to serve.

Best served right away: Once shaken, the cocktail's frothy texture is at its best immediately. Don't store an already mixed martini with ice or cream.

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