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Pumpkin Spice Espresso Martini

Pumpkin spice espresso martini is a frothy, espresso-forward cocktail made by shaking vodka, coffee liqueur, pumpkin spice syrup, and optional cream until it forms a creamy foam top. This version uses pumpkin puree and pumpkin pie spice syrup for a warm fall flavor.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Drinks
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Spice Espresso Martini
  • 2 oz vodka
  • 1 oz espresso or cold brew concentrate
  • 1 oz coffee liqueur (Kahlúa)
  • 0.5 oz pumpkin spice simple syrup (see below)
  • 1 oz cream or half-and-half (optional for a creamy version)
  • 1 ice for shaking
  • 3 coffee beans and pumpkin pie spice for garnish
For pumpkin spice syrup
  • 1 cup sugar
  • 1 cup water
  • 2 tbsp pumpkin puree
  • 1 tsp pumpkin pie spice

Equipment

  • 1 cocktail shaker

Method
 

Make pumpkin spice syrup (ahead)
  1. In a small saucepan, combine sugar, water, pumpkin puree, and pumpkin pie spice, then bring to a simmer (around 205°F/96°C). Simmer for 5 minutes until slightly thickened, then strain and set aside to cool.
Shake and serve
  1. Fill a cocktail shaker with ice.
  2. Add vodka, espresso or cold brew concentrate, coffee liqueur, pumpkin spice simple syrup, and cream or half-and-half if using.
  3. Shake vigorously for 20-30 seconds to build a frothy top layer.
  4. Double-strain into a chilled coupe glass.
  5. Garnish with 3 coffee beans and a light dusting of pumpkin pie spice.

Notes

Pro tip: let the syrup cool completely before shaking so the drink stays cold and the foam holds. Store leftover syrup in the refrigerator up to 7 days; freeze up to 2 months. For a dairy-free swap, omit the cream/half-and-half and shake without it.