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Pumpkin Spice Espresso Martini
The fall pour for people who take their coffee seriously. A Pumpkin Spice Espresso Martini keeps the dark roasted backbone of the original and folds in warm baking spice, so the glass opens with fresh espresso, turns cozy and spiced in the middle, and finishes smooth under a thick cap of foam.
Ingredients
- 2oz (60ml) vodka
- 1oz (30ml) fresh espresso, pulled warm
- 0.5oz (15ml) coffee liqueur
- 0.5oz (15ml) pumpkin spice syrup
- A small pinch of salt
- 3 coffee beans, for garnish
- A light dusting of ground pumpkin spice, for garnish
- Plenty of ice
Method
- Chill a stemmed glass in the freezer while you build the drink, because warm glass kills the foam on contact.
- Pull the espresso shot last, once everything else is ready, and use it while it is still warm.
- Add the vodka, the warm espresso, the coffee liqueur, the pumpkin spice syrup, and the salt to a shaker filled with ice.
- Shake as hard as you can for 15 seconds. The foam is built here, and a gentle shake will not build it.
- Double strain into the chilled glass and give the foam a few seconds to settle into a smooth cap.
- Rest the three coffee beans on the foam and finish with the light dusting of ground pumpkin spice.
Tip: Balance is the whole game with a spiced syrup. Pumpkin spice syrups vary a lot in sweetness and in spice, so taste the first pour and adjust the next one. If the spice shouts over the coffee, pull the syrup back a touch. If the glass reads flat, add a tiny bit more syrup and keep the pinch of salt, because salt sharpens the coffee and keeps the spice tasting warm instead of sweet.
Zero Proof Version
Want it without the alcohol? Our sister site Mocktail O'Clock pours a Virgin Espresso Martini.
Serve It With
Our sister site Cooking with Dade pairs it with 2 in 1 Pumpkin Pie Treats.
Variations
- Homemade Pumpkin Spice Syrup. Simmer equal parts sugar and water with a generous spoon of pumpkin puree and a spoon of pumpkin spice blend until the sugar melts, then cool it and strain it fine. The homemade syrup tastes fresher and lets you push the cinnamon and ginger exactly where you like them.
- Decaf Evening Version. Swap the regular espresso for a decaf shot and keep every other measure the same. The foam builds the same way, the spice lands the same way, and the table still gets a full night of sleep.
Questions
What is in a Pumpkin Spice Espresso Martini?
Vodka, fresh espresso, coffee liqueur, and pumpkin spice syrup, with a small pinch of salt. The drink is shaken hard with ice, strained into a chilled stemmed glass, and finished with three coffee beans and a light dusting of ground pumpkin spice.
What does the pumpkin spice add to an Espresso Martini?
Warmth and depth. The baking spices sit under the roasted coffee rather than on top of it, so the first sip still reads as espresso, and the cinnamon, ginger, and nutmeg notes arrive in the middle and linger through the finish.
Can I make pumpkin spice syrup at home?
Yes. Simmer equal parts sugar and water with pumpkin puree and pumpkin spice blend until the sugar melts, cool the pot, and strain the syrup fine. Kept cold in a clean bottle, it holds well for about two weeks.
Can I make a Pumpkin Spice Espresso Martini without an espresso machine?
Yes. A stovetop moka pot makes coffee strong enough to foam, and strong cold brew concentrate also works in a pinch. Use the coffee fresh and unsweetened, shake a few seconds longer, and adjust the syrup to taste.
Why is the foam on my Pumpkin Spice Espresso Martini thin?
The espresso was pulled too early and went cool, or the shake was too gentle. Pull the shot last and use it warm, fill the shaker with plenty of ice, and shake hard for a full 15 seconds before straining into a cold glass.