Bring a little festive cheer to your Espresso Martinis with this simple Pumpkin Spice syrup. This will make you a decent amount of syrup which you can then use in almost anything. Homemade pumpkin spice latte? You got it. Festive hot choc? Pass it over. Glaze for your muffins? Instant Christmas. You get the idea! However, this syrup is exceptionally lush in a simple espresso martini. You will be reaching for seconds in no time… Don’t let the lack of an espresso glass stop you!
The key to a good foam here is in the shake. Shake your martinis vigorously for a good 20 seconds and you should have a perfect foam.
Pumpkin Spice Syrup
Tip: The syrup will keep in a sterilised jar for up to 3 months.
- 170g light brown sugar;
- 225g caster sugar;
- 85g pumpkin purée;
- 2 tsp ground cinnamon;
- 1/2 tsp each ground ginger; ground cloves and ground nutmeg;
- 25 ml vanilla extract.
Simmer both sugars with 360 ml water until dissolved. Whisk in the pumpkin purée and spices. Simmer for 8 minutes, stirring occasionally. Stir in the vanilla extract. Strain into a sterilised bottle or jar and leave to cool.
Pumpkin Spiced Espresso Martini
- 40ml vodka
- 15ml Kahlúa
- 10ml pumpkin spice syrup (see method below)
- 25ml espresso or strong brewed coffee
- pared strip orange zest
Add all the liquid ingredients to a cocktail shaker and stir to combine. Fill with ice, then shake hard for around 20 seconds. Strain into a coupette or martini glass, then twist the pared orange zest over the glass to release its oils onto the surface of the cocktail.
Original recipes by Waitrose magazine issue October 2018, available online here.