There is nothing like a good espresso -martini, but when you add a hint of peppermint, it changes to the ultimate holiday cocktail. I know how easy it is to mess it up: too bitter, too strong or too sweet, but I have nailed the perfect ratio so that it comes into balance every time. It is not watery, not too mint and full of taste that makes an espresso Martini irresistible. If you have ever struggled with cocktails that fall flat, believe me, this works.
You will also love my Ninja Slushi Espresso Martini recipe.
Peppermint Espresso Martini ingredients
- Vodka – This is the backbone of your Martini. Vodka gives the cocktail that slippery staircase without overwhelming the coffee and peppermint flavors, causing everything else to shine.
- Coffee Liqueur (such as Kahlúa) – This adds depth and sweetness. The liqueur stimulates the coffee flavor and also brings rich, almost caramel -like tones that make the drink flavor flow instead of just making strong coffee with alcohol.
- Freshly brewed espresso or very strong coffee – You need that daring coffee base to cut the creaminess and sweetness.
- Simple syrup – A touch of sweetness binds it all together. The syrup smoothes the sharp edges of the alcohol and improves the peppermint, so it feels more like a treat than on a stiff drink.
- Pepper mole extract – This is what a normal espresso Martini needs and makes it festive. Peppermint adds that cool, refreshing taste that combines beautifully with chocolate -like coffee, think of peppermint mokka -vibes in cocktail shape.
- Ice cubes – Do not skip this. Ice Cold shivers and diluted the drink somewhat during vibration, giving you that silky texture and the flavors prevents them from being too hard.
- Coffee beans for garnish – They are not only for looks (although they make the glass look stylish). The aroma of whole coffee beans touches your nose before you narrow, which improves the entire coffee-meets-peeppermint experience.
How to make peppermint espresso martinis
Detailed measurements and complete instructions can be found in the recipe card at the bottom of this message.
- Brew your espresso or strong coffee and let it cool a little so that it is hot but not glowing hot. This prevents the ice from melting too quickly when you pull.
- Prepare your glass by rimming with simple syrup or honey, then dive into ground peppermint sweets (I also use sugar) for a festive touch. Set aside.
- Fill a cocktail shaker with ice cubes.
- Pour the vodka, coffee liqueur, freshly brewed espresso (or strong coffee), simple syrup and a few drops of peppermunt extract.
- Secure the lid of the shaker and shake vigorously for 15-20 seconds. The goal is to cool the drink and make that foamy layer on top.
- Sift the mixture into your prepared martini glass.
- Optional: garnish with three whole coffee beans in the middle of the drink.
Frequently asked questions and pro -tips
Yes! If you don’t have an espresso machine, make extra strong coffee. Just make sure it is daring, so that the coffee flavor is not lost behind the vodka and peppermint.
No. Every coffee liqueur works here. Baileys, Tia Maria or Mr Black are great alternatives if you want a little less sweet or with a stronger coffee lunch.
Start small, a few drops go a long way. Too much peppermint can overwhelm everything and taste like mouthwash. You can always add a little more if you want it stronger.
You can mix the ingredients in advance and keep the mixture cooled, but do not shake with ice to just before serving. Shaking fresh gives you that foamy top layer.
Axle dermroon, honey or agave work in a pinch. Just know that they will add their own twist of taste, which can actually be really tasty.
Foaming tops can disappear quickly. You can see on the photos above, shaking the mixture in a shaker gets you a frothy tops, but it fades. Freshly brewed espresso will also produce a larger foamy top. I like to use cooled espresso, it’s just a matter of preference.
Crush Candy Cieze or Peppermint Sweets and immerse the glass border in simple syrup before pressing it into the ground candy.
It is optional, but it really gives the drink a real espresso -martini. Moreover, the aroma touches before you enjoy, which contributes to the experience.
Absolute. Just dish on the ingredients and mix in a pitcher, then shake individual portions with ice while you serve.
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Peppermint Espresso Martini
There is nothing like a good espresso -martini, but when you add a hint of peppermint, it changes to the ultimate holiday cocktail. I know how easy it is to mess it up: too bitter, too strong or too sweet, but I have nailed the perfect ratio so that it comes into balance every time. It is not watery, not too mint and full of taste that makes an espresso Martini irresistible. If you have ever struggled with cocktails that fall flat, believe me, this works.
Ingredients
- 4 oz vodka
- 2 oz coffee liqueur Like Kahlúa
- 2 oz Freshly brewed espresso or very strong coffee, a little cooled
- 1 oz Simple syrup Optionally, adjust to your sweetness preference
- ¼ teaspoon pepper mole extract
- ice cubes
- Coffee beans for garnish
Instructions
Brew the espresso. Make a fresh shot from espresso (or strong coffee) and let it cool for a few minutes, so that it does not melt the ice and the water through the drink.
Shake it up. Fill a cocktail shaker with ice. Add the vodka, coffee liqueur, espresso and simple syrup.
Shake hard. Give it a good shake for about 15-20 seconds. This is what creates that foamy, creamy top that everyone likes in an espresso -martini.
Sieve and pour. Sieve the cocktail in a cooled Martini glass.
Garnish. Let 3 coffee beans fall on top, it is the classic garnish and makes it look extra polished.
Notes
Foaming tops can disappear quickly. You can see on the photos above, shaking the mixture in a shaker gets you a frothy tops, but it fades. Freshly brewed espresso will also produce a larger foamy top. I like to use cooled espresso, it’s just a matter of preference.
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Portion: 1drinkCalories: 243kcalCarbohydrates: 17G
Nutritional data
Macros are provided as courtesy and may not be seen as a guarantee. This information is calculated using myfitnespal.com. To obtain the most accurate nutrition information in a certain recipe, you must calculate the nutritional information with the actual ingredients used in your recipe, using your desired nutrition calculator. You are the only one responsible for guaranteeing that all food information provided is accurate, complete and useful.
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