Peppermint Espresso Martini
There’s nothing like a good espresso martini, but when you add a touch of peppermint, it turns into the ultimate holiday cocktail. I know how easy it is to mess these up: too bitter, too strong, or too sweet, but I’ve nailed down the perfect ratio so it comes out balanced every single time. It's not watery, not too minty, and full of flavor that makes an espresso martini irresistible. If you’ve ever struggled with cocktails that fall flat, trust me, this one works.
Servings 2 drinks
Calories 243kcal
Equipment
Ingredients
- 4 oz vodka
- 2 oz coffee liqueur like Kahlúa
- 2 oz freshly brewed espresso or very strong coffee, cooled slightly
- 1 oz simple syrup optional, adjust to your sweetness preference
- ¼ teaspoon peppermint extract
- ice cubes
- Coffee beans for garnish
Instructions
- Brew the espresso. Make a fresh shot of espresso (or strong coffee) and let it cool for a few minutes so it doesn’t melt the ice and water down 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 really good shake for about 15–20 seconds. This is what creates that frothy, creamy top everyone loves in an espresso martini.
- Strain and pour. Strain the cocktail into a chilled martini glass.
- Garnish. Drop 3 coffee beans on top, it’s the classic garnish and makes it look extra polished.
Notes
You can use regular coffee if you wish. If you don’t have an espresso machine, brew extra-strong coffee. Just make sure it’s bold so the coffee flavor doesn’t get lost behind the vodka and peppermint.
Frothy tops can disappear quickly. You can see in the photos above, shaking the mixture in a shaker will get you a frothy tops, but it fades. Freshly brewed espresso will also produce a larger frothy top. I like to use chilled espresso, it's just a matter of preference.
Nutrition
Serving: 1drink | Calories: 243kcal | Carbohydrates: 17g