The drink duo you never knew you needed!
Charlotte Smythe's Pumpkin Spice Espresso Martini
Makes 1 cocktail
BROWN SUGAR PUMPKIN SPICE SYRUP
2/3 cup water
½ cup brown sugar
¼ cup pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla bean paste or extract
¼ tsp sea salt
½ ounce coffee liqueur
1 ½ ounce vodka
2 ounce freshly brewed espresso
1 ounce coconut milk, or heavy cream
1 ounce pumpkin syrup
¼ cup milk, 2% or plant based
2 tbsp heavy cream
1 tbsp pumpkin spice syrup
To begin, make the brown sugar pumpkin spice syrup. First, heat the water and sweetener in a small saucepan over medium heat. Continuously stir the mixture until the sweetener/sugar dissolves. Add the pumpkin purée, pumpkin pie spice, vanilla extract, and salt to the pan and stir until all the ingredients are combined. Lower the heat and bring the mixture to a slow simmer for ~3 mins or until it begins to thicken, stirring frequently. Remove the mixture from the heat and set aside.
Once the syrup is completely cooled, serve it in your favorite coffee drinks. Store the syrup in a jar and serve when needed. The syrup will keep in the fridge for about 2 weeks.
To make the espresso martini, add all the ingredients to a cocktail shaker filled halfway with ice. Shake for ~15 secs. Pour into a chilled martini glass and set aside.
To make the cold foam, add the milk, cream and syrup to a small glass and froth using a handheld frother until the mixture is double in size. Pour the cold foam over top of the martini. Garnish with espresso beans and enjoy!