Midnight Lantern
The espresso martini is the drink of the moment, and a spoonful of homemade pumpkin syrup turns it into October. Real pumpkin purée in the syrup gives it body. Shake it hard: the foam is the whole point.
What you'll need
- 0.5 cup brown sugar (100 g)
- 0.5 cup water (120 ml)
- 2 tablespoons pumpkin purée (30 g)
- 0.5 teaspoon pumpkin pie spice
- 0.5 teaspoon vanilla extract
- 1.5 oz vodka (45 ml)
- 1 oz coffee liqueur (30 ml)
- 1 oz freshly brewed espresso, cooled slightly (30 ml)
- 0.5 oz pumpkin spice syrup (15 ml)
- 3 coffee beans
How to make it
Simmer the sugar, water, pumpkin and spice for 3 minutes, whisking. Stir in the vanilla, strain through a fine sieve and cool.
Fill a shaker with ice. Add the vodka, coffee liqueur, espresso and syrup. Shake as hard as you can for 15 seconds.
Strain into a chilled coupe. The foam will rise to the top over a few seconds.
Set three coffee beans on the foam, or dust with a little pumpkin pie spice.
Glass: Coupe or martini glass. Garnish: Three coffee beans, or a dusting of spice.
Chef's secrets
Strong cold-brew concentrate works if you have no espresso machine.
Warm espresso melts more ice, so let it cool for a few minutes first.
Good to know
The syrup keeps for a week in the fridge. For a party, brew the espresso ahead and chill it, then shake two drinks at a time so each one gets its foam.