Description
A refreshing and festive twist on the classic espresso martini, the Peppermint Espresso Martini combines rich espresso and Kahlúa with a minty syrup and a sweet candy cane rim, perfect for holiday gatherings or any time you want a deliciously spirited coffee cocktail.
Ingredients
Scale
Peppermint Syrup
- 1/4 cup honey or granulated sugar
- 1/4 cup fresh mint leaves
- 1/3 cup water
Cocktail
- 1 1/2 ounces (3 tablespoons) vodka
- 1 1/2 ounces (3 tablespoons) Kahlúa
- 1 ounce fresh espresso
- Crushed candy canes, for glass rim
- Ice cubes
- Coffee beans, for garnish (optional)
Instructions
- Make the peppermint syrup: In a small saucepan, bring 1/3 cup water and 1/4 cup honey or sugar to a gentle simmer. Allow it to simmer for 2-3 minutes to dissolve the sweetener completely, then add 1/4 cup fresh mint leaves and remove the pan from the heat. Let the mint steep in the syrup as it cools. This syrup yields enough for about 6 drinks.
- Prepare the glass rim: Dip each cocktail glass into the peppermint syrup, then invert the glass and dip it into crushed candy canes to coat the rim thoroughly, creating a festive and flavorful edge.
- Mix the cocktail: In a cocktail shaker, combine 2 to 3 teaspoons of the prepared peppermint syrup, 1 1/2 ounces vodka, 1 1/2 ounces Kahlúa, and 1 ounce freshly brewed espresso. Add ice cubes to fill the shaker halfway.
- Shake and strain: Shake the cocktail vigorously for 1 minute to chill and blend the ingredients well. Strain the mixture into the prepared glass, ensuring a smooth pour without ice.
- Garnish and serve: Optionally, garnish the drink with a couple of coffee beans on the surface for aroma and appearance. Serve immediately while cold and enjoy your festive Peppermint Espresso Martini.
Notes
- The peppermint syrup can be stored in the refrigerator for up to one week for convenience.
- You can adjust the sweetness of the syrup by using more or less honey or sugar depending on your taste.
- For a stronger peppermint flavor, allow the mint leaves to steep longer in the syrup while it cools.
- Espresso should be freshly brewed and hot so that it mixes well but cools quickly when shaken with ice.
- Crushed candy canes can be substituted with peppermint sugar or finely chopped peppermint candies for the rim.
- Make sure to shake the cocktail vigorously to achieve a nice frothy top typical of espresso martinis.
