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Pumpkin Spice Espresso Martini

A cozy fall cocktail combining rich espresso, velvety vodka, pumpkin purée, and warm autumn spices, topped with whipped cream and a dusting of pumpkin pie spice for a café-style finish.
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Prep Time 5 minutes
Cook Time 1 minute
Servings: 1
Calories: 285
Ingredients Method Notes

Ingredients
  

Cocktail
  • 2 oz vodka
  • 1 oz coffee liqueur (such as Kahlúa)
  • 1 oz freshly pulled espresso or strong brewed coffee, cooled
  • 1 oz pumpkin spice simple syrup
  • 1 tablespoon pumpkin purée (canned)
  • 2 tablespoons heavy cream or half-and-half
  • ice, for shaking
  • whipped cream, for garnish
  • ground cinnamon or pumpkin pie spice, for garnish
  • 3 espresso beans, for garnish (optional)
Pumpkin Spice Simple Syrup
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon pumpkin purée

Method
 

Make the Pumpkin Spice Simple Syrup
  1. Combine ½ cup sugar, ½ cup water, 1 teaspoon pumpkin pie spice, and 1 tablespoon pumpkin purée in a small saucepan over medium heat.
  2. Stir until the sugar fully dissolves — you'll see the liquid go from cloudy to a warm amber color.
  3. Let it simmer gently for about 3 minutes, then strain through a fine mesh sieve.
  4. Cool completely before using. This syrup keeps in the refrigerator for up to two weeks.
Pull Your Espresso and Let It Cool
  1. Brew a shot of espresso or strong coffee and let it cool to room temperature before mixing.
  2. For best results, brew it ahead of time and refrigerate it. Hot espresso will melt the ice too quickly and water down the cocktail.
Combine Everything in a Shaker
  1. Fill your cocktail shaker generously with ice.
  2. Add the vodka, coffee liqueur, cooled espresso, pumpkin spice simple syrup, pumpkin purée, and heavy cream.
Shake It Hard
  1. Seal the shaker tightly and shake with serious enthusiasm for a full 20 to 25 seconds until the outside of the shaker feels very cold.
Strain and Garnish
  1. Double-strain the cocktail through a fine mesh sieve into a chilled martini glass for a silky smooth pour without any ice chips.
  2. Top with a swirl of whipped cream, a dusting of pumpkin pie spice, and three espresso beans arranged in a little cluster.
  3. Serve immediately and enjoy.

Notes

Make the pumpkin spice simple syrup ahead of time and store in the fridge for up to 2 weeks. Always cool your espresso before mixing to preserve the foam and chill. Shake vigorously for 20-25 seconds for the best frothy top. Double-strain through a fine mesh sieve for a silky smooth pour. Do not use too much pumpkin purée as it can make the drink thick and grainy. The mixed cocktail is best enjoyed immediately. You can pre-batch the base (minus ice and cream) in a sealed jar in the refrigerator for up to 2 days. Substitutions: Use cold brew concentrate instead of espresso, full-fat coconut cream for dairy-free, or replace vodka and coffee liqueur with extra espresso and non-alcoholic coffee syrup for a mocktail.