Educational2 min read

Pumpkin Spice Espresso Martini

The Espresso Martini has earned its place as a modern classic, balancing bitterness, sweetness and texture in a single, elegant glass. This version takes inspiration from the familiar warmth of a pumpkin spice latte, reworked into a refined cocktail suitable for autumn evenings, dinner parties or a polished cocktail menu. The emphasis here is on balance, subtle spice and proper technique, rather than overt sweetness. This recipe uses a homemade pumpkin spice syrup, freshly brewed espresso and a lightly salted rim to sharpen the flavours. The result is aromatic, smooth and quietly indulgent.

MyBartenders

23 January 2026

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Ingredients

For the Pumpkin Spice Syrup (makes approx. 200 ml / 6.8 oz)

• 200 ml (6.8 oz) water • 200 g (7 oz) caster sugar • 2 tbsp pumpkin purée (100 percent pumpkin, unsweetened) • 1 cinnamon stick • 4 whole cloves • 4 green cardamom pods, lightly crushed • 0.5 tsp ground ginger • 0.25 tsp freshly grated nutmeg • 0.5 tsp vanilla extract • Pinch of fine sea salt

For the Espresso Martini

• 40 ml (1.35 oz) vodka • 20 ml (0.7 oz) coffee liqueur • 30 ml (1 oz) freshly brewed espresso, cooled • 15 ml (0.5 oz) pumpkin spice syrup • Ice, cubed

Optional Garnish

• Three coffee beans • Freshly grated nutmeg • Cinnamon sugar or lightly salted rim

Equipment

• Cocktail shaker • Fine strainer • Espresso machine or moka pot • Chilled coupe or martini glass

Method

1. Prepare the Pumpkin Spice Syrup

Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar has fully dissolved. Add the pumpkin purée, cinnamon stick, cloves, cardamom, ginger and nutmeg. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.

Remove from the heat and allow the mixture to infuse for a further 15 minutes. Stir in the vanilla extract and sea salt, then strain through a fine sieve. Allow to cool completely before bottling. Store refrigerated for up to two weeks.

2. Chill the Glass

Place your glass in the freezer for at least 10 minutes. For an optional rim, lightly moisten the edge of the glass with water, then dip into a mixture of fine sugar and a small pinch of sea salt. This step should be subtle and never overpowering.

3. Brew the Espresso

Brew a fresh espresso and allow it to cool slightly. Hot espresso will melt the ice too quickly and reduce the foam when shaken.

4. Shake

Add vodka, coffee liqueur, espresso and pumpkin spice syrup to a cocktail shaker. Fill generously with ice. Shake hard for 12 to 15 seconds until the shaker is very cold and a thick foam has formed.