There’s something about fall that makes me crave bold flavors, warm spices, and cozy drinks that feel like a hug in a glass. This Pumpkin Spice Espresso Martini does exactly that—melding strong coffee, smooth vodka, and my homemade Pumpkin Spice Latte Syrup into one beautifully balanced cocktail.
I’ve always loved using one ingredient across multiple recipes—it’s one of my favorite kitchen philosophies because it keeps things creative, efficient, and flavorful. My PSL syrup has already transformed pancakes, granola, and coffee drinks, so naturally, I had to test it in a cocktail. And let me tell you, it did not disappoint.
Why This Cocktail Works
At first, I was skeptical. Espresso martinis already carry a strong, coffee-forward personality. Could pumpkin spice fit without overpowering it? The answer: an emphatic yes.
The secret lies in the syrup. The pumpkin provides texture and body, but the real magic comes from the blend of cinnamon, nutmeg, cloves, cardamom, and allspice. When shaken into the cocktail, these warm spices add complexity—layering sweetness and depth without making it taste like dessert.
If you haven’t made the syrup yet, check out my Pumpkin Spice Latte Syrup recipe—you’ll use it all season long for coffee, cocktails, and baked treats.
The Ingredients You’ll Need
You don’t need a fancy bar setup to pull this off, just a few essentials:
- Vodka: I use Tito’s Handmade Vodka for its clean, smooth finish.
- Pumpkin Spice Latte Syrup: Homemade PSL syrup or your favorite store-bought version.
- Espresso: Freshly brewed and cooled for 10 minutes. I make mine using this Breville Express espresso machine —it’s compact, consistent, and beginner-friendly.
- Coffee liqueur: Classic coffee liquor (Kahlúa) adds sweetness and depth.
- Ice: Use plenty of fresh ice for proper aeration.
- Garnish: A pinch of pumpkin spice or 3 coffee beans.
Tools That Make a Difference
If you make cocktails even occasionally, a few tools elevate the experience:
A reliable cocktail shaker set with a shaker for a tight seal and great foam. A double jigger for accurate measuring. A fine mesh strainer for that velvety pour.
Step-by-Step: How to Make It
- Chill the glass. Pop your martini glass in the freezer for 5 minutes. It keeps the cocktail crisp and silky.
- Build the cocktail. Add ice to your shaker, then pour in vodka, PSL syrup, espresso, and coffee liqueur.
- Shake hard. Give it a solid 15–20 seconds of shaking until the shaker frosts over. This is how you get that rich, foamy top.
- Strain. Double strain into your chilled glass for a smooth, frothy pour.
- Garnish. Add a dusting of pumpkin spice or float 3 coffee beans for the classic espresso martini touch.
Why the Homemade Syrup Shines
Unlike store-bought versions that can be overly sweet or one-note, my homemade syrup has real pumpkin for texture and a carefully balanced spice mix for aroma. The result is a drink that’s warm, layered, and nuanced—without being cloying.
The syrup also keeps beautifully in the fridge for two weeks in a sealed flip-top glass bottle, so you can make cocktails on demand or drizzle it over your morning oatmeal.
Variations to Try
- Bourbon PSL Espresso Martini: Swap vodka for Woodford Reserve Bourbon for a richer, caramel finish.
- Maple Twist: Add ¼ oz pure maple syrup and reduce the PSL syrup to ½ oz.
- Spiced Rum Version: Rum gives a tropical warmth—try Sailor Jerry Spiced Rum.
- Zero-Proof Mocktail: Skip the alcohol and mix cold brew concentrate, PSL syrup, and chocolate syrup for a fun, family-friendly alternative.
Pair It Like a Pro
This martini shines alongside desserts that echo its flavors:
Pumpkin Cheesecake or spiced cookies for a warm pairing.
Chocolate truffles or flourless chocolate cake to amplify the espresso notes.
A fall dessert board with mini tarts, macarons, or biscotti for entertaining.
For a savory balance, serve this cocktail as an after-dinner digestif following something cozy like my Maple Miso Brussels Sprouts.
Hosting & Make-Ahead Tips
If you’re throwing a dinner or holiday party:
Batch the syrup: Keep a big bottle in the fridge—ready for instant cocktails.
Pre-chill espresso: Brew several shots, let them cool, and refrigerate.
Pre-measure spirits: Have your vodka and liqueur ready to pour for quick shaking.
Shake fresh: Always shake with ice right before serving to get that signature foam.
Troubleshooting
No foam? Espresso too hot or you didn’t shake long enough. Cool espresso and add fresh ice.
Too sweet? Use ½ oz PSL syrup.
Too bitter? Add a splash of cream or maple syrup to mellow it.
Spices settling? Normal—just shake your syrup bottle before using.
FAQs
Can I use store-bought syrup?
Yes, but adjust to taste. Start with ¾ oz since many brands are sweeter.
Can I make it alcohol-free?
Definitely—swap vodka and coffee liqueur for cold brew concentrate and chocolate syrup.
How long does the syrup last?
About two weeks in the fridge in a sealed flip-top bottle. Shake before using.
What espresso do you use?
I pull mine fresh using the Breville Express espresso machine.
Final Thoughts
The Pumpkin Spice Espresso Martini is more than a seasonal drink—it’s proof that one homemade syrup can inspire endless creations. It’s the perfect balance of indulgent and elegant, the kind of cocktail that turns any fall evening into something memorable.
And if you love this recipe, you’ll definitely want to try my Pumpkin Spice Old Fashioned—it’s cozy, smooth, and just as versatile.
Cheers to cozy cocktails and clever kitchen hacks.
—Rufus
Affiliate Disclosure: Some links above are affiliate links, which means I may earn a small commission at no extra cost to you. Thanks for supporting The Colorful Pantry!
Pumpkin Spice Espresso Martini
Equipment
- Cocktail shaker
- Hawthorne strainer (and fine mesh strainer optional)
- Jigger or small measuring cup
- Espresso machine or strong coffee maker
- Chilled martini/coupe glass
Ingredients
- 2 oz 60 ml vodka (note: a clean, smooth bottle works best)
- 1 oz 30 ml Pumpkin Spice Latte Syrup (homemade; see link in notes)
- 1 oz 30 ml freshly brewed espresso, cooled 10 minutes
- 1 oz 30 ml coffee liqueur (e.g., Kahlúa)
- Ice for shaking
- Garnish: a light pinch of pumpkin spice or 3 coffee beans
Instructions
- Chill the glass: Place a martini or coupe glass in the freezer for 5 minutes.
- Build the cocktail: Add ice to a shaker. Pour in vodka, PSL syrup, cooled espresso, and coffee liqueur.
- Shake hard: Seal and shake vigorously for 15–20 seconds until the shaker is frosty and the drink is well-aerated.
- Strain: Double strain into the chilled glass for a silky texture and stable foam.
- Garnish & serve: Dust with a whisper of pumpkin spice or float 3 coffee beans. Serve immediately.
Notes
Sweetness level: For a drier cocktail, use ½ oz PSL syrup.
Spirit swaps: Try spiced rum or bourbon for a warmer profile.
Best foam tips: Cool the espresso, use plenty of fresh ice, and shake hard.
Make a batch: Scale up in a pitcher (no ice). Keep chilled; shake each portion with ice to serve.
Entertaining pairings: Chocolate truffles, flourless chocolate cake, pumpkin cheesecake, or spiced shortbread.
Rufus Dewanou says
The colorful pantry