Name: Pumpkin Spice Espresso Martini
Total time: 5 min
Yield: 1 drink
Ingredients: 1 1/2 oz (45 ml) vodka; 3/4 oz (22 ml) coffee liqueur; 1 oz (30 ml) brewed espresso, briefly cooled; 1/2 oz (15 ml) pumpkin spice syrup, chilled; A light pinch of ground cinnamon, for garnish (optional); 3 coffee beans, for garnish (optional); Ice cubes

This autumn espresso martini adds pumpkin-spice syrup to vodka, coffee liqueur and fresh espresso. The result is a shaken coffee cocktail with a light foam and warm spice. It is a home variation on the espresso martini, separate from the frozen and soft-serve versions seen on social feeds.

Makes 1 drink · About 5 min assembly

Ingredients

1 1/2 oz (45 ml) vodka
3/4 oz (22 ml) coffee liqueur
1 oz (30 ml) brewed espresso, briefly cooled
1/2 oz (15 ml) pumpkin spice syrup, chilled
A light pinch of ground cinnamon, for garnish (optional)
3 coffee beans, for garnish (optional)
Ice cubes

Instructions

Chill a coupe or martini glass while you measure the ingredients.
Add the vodka, coffee liqueur, cooled espresso and pumpkin-spice syrup to a cocktail shaker.
Fill the shaker with ice, seal it, and shake firmly for about 15 seconds, until the outside feels cold.
Strain into the chilled glass. Use a fine strainer as well if your homemade syrup contains visible spice or pumpkin particles.
Let the foam settle briefly, then add the optional cinnamon and coffee beans. Serve without ice in the glass.

Serve in

Chilled coupe or cocktail glass

Preparation notes

The five-minute time is for mixing with prepared, chilled syrup. If starting from scratch, make and cool the syrup first.
For a small syrup batch, combine 1/2 cup water, 1/2 cup brown sugar, 2 tbsp plain pumpkin puree and 1/2 tsp pumpkin-pie spice in a small saucepan. Stir over gentle heat until dissolved, simmer for about 3 minutes, strain if needed, and chill before mixing. Expect roughly 3/4 cup, depending on evaporation; only 1 tbsp goes into one drink.
Use plain pumpkin puree in the syrup, not sweetened pie filling. Stir the cooled syrup before measuring because pumpkin solids can settle.
Fresh espresso helps make the foam. Let very hot coffee cool before adding it to the shaker so it does not melt the ice immediately. Coffee and coffee liqueur vary in sweetness; reduce the syrup in a later drink if needed.