pumpkin spice espresso martini
If you don’t like espresso martinis I think you’re a liar.
Unless, of course, you are a sober individual. I respect that immensely.
Now, we upgrade that beloved espresso martini in a Pumpkin Spice Espresso Martini, because fall. How does that sound? All the classic flavors spiced up with a festive homemade syrup, the same dude that showed in my Homemade Pumpkin Spice Latte. Yes, I may have created this recipe partially because I have so much syrup left, but hey, waste not want not, right?
As I write, Hurricane Helene spins recklessly out in the Gulf. So far nothing much has happened here – she’s too far out to really impact anyone except with this tremendous wind. I got spat on during my run a little bit. I’m grateful for this current quiet because in a few hours she’ll roar into the Panhandle and tear apart trees, homes, and lives. An intense and deeply saddening reality of living in Florida.
Witnessing a hurricane’s terror never gets easier.
But, here is a safe space for all of you, whether you’re enmeshed in a weather event or not, to come and enjoy a drink with no fear and no judgement. This sip is cozy and easy to enjoy. I recommend a fireplace and a big sweater if you have and it is practical to enjoy both. Even if it’s not practical, honestly. Pretending is okay, too, if it makes you happy.
Everything Nice
Like I said, if you made my PSL recipe, you likely have syrup leftover. Perfect excuse to indulge in a martini tonight.
Making a new batch, however, is simple. Whisk up some pumpkin puree, sugar, brown sugar, pumpkin pie spice, and water in a smol saucepan. Simmer for 5-10 minutes – the longer, the thicker – then move off the heat and stir in some vanilla. Let the mixture cool a little before using in your drink, or popping into a storage container to enjoy later.
Now, the martini itself. Simple. Shake up some of that pumpkin syrup, vodka (I love vanilla vodka if I have it around, otherwise regular is great), Kahlua, and espresso shots, as well as some ice. You can also use chilled, strong-brewed coffee (think 1/4-1/3 cup), but it will not create that beautiful crema atop, so keep that in mind if you’re expecting a certain aesthetic.
Strain the drink into a couple glass – if you used espresso, the froth will lie atop the rest of the drink and yield a beautifully contrasting texture. Enjoy chilled with a little star anise on top for garnish. Just don’t eat the dude.
Some espresso martinis that you get come “creamy” with either heavy or Irish cream as an addition. If you like it this way, go for it! Bonus points if you find a pumpkin spice Irish cream. Whatever you use, 1 oz should do the trick. Keep in mind that your choice addition must be very high fat content or else it’ll separate and take on a funky grained texture.
Crisp autumn nights and espresso martinis. A lovely narrative.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Crowd-pleasing pumpkin imbibements:
pumpkin spice espresso martini
Ingredients
- 2 oz vodka (regular or vanilla)
- 2 shots espresso
- 1 oz Kahlua
- 1 tbsp pumpkin spice syrup (recipe below)
pumpkin spice syrup
- 1/3 cup pumpkin puree
- 2/3 cup sugar
- 1/3 cup light brown sugar
- 1 tsp pumpkin pie spice
- 1 cup water
- 1 tsp vanilla extract
Instructions
- Make the syrup. In a small saucepot, whisk the pumpkin, sugar, brown sugar, pumpkin pie spice, and water until combined. Bring to a simmer over medium heat and warm for 5-10 minutes until the granules dissolve and the sauce thickens. For a thicker syrup, leave on the burner longer. Remove from heat and whisk in the vanilla. Let cool.
- In a shaker, combine the vodka, espresso, Kahlua, and pumpkin syrup. Fill with ice and shake vigorously until cold. Strain into a couple glass – the top will be nice and foamy! Garnish with a star anise and serve immediately.
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