Pumpkin Espresso Martini Recipe

Pumpkin espresso martini is a cold fall cocktail of vodka, coffee liqueur, fresh espresso and pumpkin purée, ready in about 15 minutes. It makes 1 drink, so you can mix one for yourself or repeat the batch for friends.

Why This Recipe Works

Chill the glass in the freezer for 10 minutes before you pour. A frosted coupe keeps the drink cold to the last sip, so the foam stays put and the cocktail doesn’t turn watery.

Shake hard for a full 20 seconds with plenty of ice. The espresso and the pumpkin purée whip into a thick foam, and the ice cools the drink fast without melting too much into it.

Double strain into the glass. A fine strainer holds back ice chips and bits of purée, so the foam on top comes out smooth instead of gritty.

pumpkin espresso martini Ingredients

• 2 ounces (60 ml) vodka
• 1 ounce (30 ml) coffee liqueur (Kahlúa)
• 1 ounce (30 ml) freshly brewed espresso, cooled
• 1 tablespoon pumpkin purée
• 1/2 ounce (15 ml) maple syrup, to taste
• 1/4 teaspoon pumpkin pie spice
• Ice
• Cinnamon, for dusting
• 3 coffee beans, for garnish

How To Make pumpkin espresso martini

Chill the glass

1. Freeze the glass: Set a coupe glass in the freezer for 10 minutes. A cold glass keeps the foam firm and the drink chilled while you sip.

Mix and shake

2. Fill the shaker: Put the vodka, coffee liqueur, espresso, pumpkin purée, maple syrup and pumpkin pie spice in a shaker with ice. Cooled espresso matters here, since hot espresso melts the ice too fast.
3. Shake hard: Shake as hard as you can for 20 seconds, until the outside of the shaker feels cold and the mix turns frothy.

Strain and garnish

4. Double strain: Pour the drink through a fine strainer as you strain it into the chilled glass. This catches small ice chips and keeps the foam smooth.
5. Garnish: Dust the foam with cinnamon and float 3 coffee beans in the center. Serve right away, while the foam is thick.

Recipe Tips

• Cool the espresso first: Brew it a few minutes ahead and let it cool. Hot espresso waters down the drink and thins the foam.
• Taste the sweetness: Maple syrup is listed to taste. Start with the full 1/2 ounce, then add a little more next time if your coffee liqueur isn’t very sweet.
• Use a tight lid: Press the shaker lid shut before you shake. A loose lid leaks, and the foam needs a hard, sealed shake.
• Make it per drink: Mix one drink at a time. A big batch in one shaker won’t foam as well as a single serving.

What To Serve With pumpkin espresso martini

Serve this martini right after the garnish goes on, as an after-dinner drink or with dessert. A small plate of biscotti or a slice of almond cake goes well next to it.

How To Store

• Make ahead: Brew the espresso and chill the glass ahead of time. Shake the drink only when you are ready to serve.
• Fridge: Keep leftover pumpkin purée in a covered container in the fridge for 3 to 4 days. Don’t keep a mixed drink, since the foam falls flat.

FAQs

Can I use instant coffee instead of espresso?

Yes. Stir 1 teaspoon of instant espresso powder into 1 ounce of hot water, then let it cool fully before it goes in the shaker. The taste is a little milder than fresh espresso.

Is a pumpkin espresso martini vegan?

Yes, as listed. Vodka, coffee liqueur, espresso, pumpkin purée and maple syrup contain no dairy or eggs. Check the label of your coffee liqueur, since brands vary.

Can I use canned pumpkin?

Yes. Plain pumpkin purée from a can works well. Do not use pumpkin pie filling, since it is already sweetened and spiced.

Why is my espresso martini not foamy?

The shake was probably too short or the espresso was too warm. Shake hard for the full 20 seconds with lots of ice, and cool the espresso before you start.

Nutrition

Estimated per serving (1 of 1), worked out from the ingredients.

• Calories: about 260 kcal
• Total Fat: 0g
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Protein: 0g

pumpkin espresso martini

Recipe by Paula

0.0 from 0 votes

Servings

1

servings

Prep time

15

minutes

Cooking time

1

minute

Total time

16

minutes

A cold fall cocktail of vodka, coffee liqueur, espresso and pumpkin purée, shaken into a smooth foam. Finish it with cinnamon and 3 coffee beans. Makes 1 drink in about 15 minutes.

Ingredients

• 2 ounces (60 ml) vodka

• 1 ounce (30 ml) coffee liqueur (Kahlúa)

• 1 ounce (30 ml) freshly brewed espresso, cooled

• 1 tablespoon pumpkin purée

• 1/2 ounce (15 ml) maple syrup, to taste

• 1/4 teaspoon pumpkin pie spice

• Ice

• Cinnamon, for dusting

• 3 coffee beans, for garnish

Directions

• Freeze the glass: Set a coupe glass in the freezer for 10 minutes. A cold glass keeps the foam firm and the drink chilled while you sip.
• Fill the shaker: Put the vodka, coffee liqueur, espresso, pumpkin purée, maple syrup and pumpkin pie spice in a shaker with ice. Cooled espresso matters here, since hot espresso melts the ice too fast.
• Shake hard: Shake as hard as you can for 20 seconds, until the outside of the shaker feels cold and the mix turns frothy.
• Double strain: Pour the drink through a fine strainer as you strain it into the chilled glass. This catches small ice chips and keeps the foam smooth.
• Garnish: Dust the foam with cinnamon and float 3 coffee beans in the center. Serve right away, while the foam is thick.