This Peppermint Espresso Martini is a perfect combo of refreshing mint and decadent chocolate flavor. This martini is ideal for a festive holiday season and cold winter months.
This peppermint espresso martini is one of my all-time favorite holiday drinks. It’s a perfect drink for Christmas or an unforgettable New Year’s with friends and family!
If you’re looking to add some extra holiday cheer to your cocktail game, try mixing up Bailey’s mint martini or Bailey’s espresso martini. They are both perfect for the holiday season!
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Ingredients
- Kahlua Mint Mocha: I used Kahlua Mint Mocha liqueur for this martini recipe. It has a refreshing taste of peppermint and rich dark chocolate.
- Vodka: I used Absolut vodka for this cocktail. Feel free to use your favorite vodka.
- Espresso: Fresh and foamy espresso will take this cocktail to another level. Depending on which espresso beans you use, the flavor might differ slightly.
- Simple syrup: This is the most common sweetener used for cocktails. I like to use brown sugar to make my simple syrup. It will give it more rich and deep flavor. We need just a little bit to sweeten the martini.
- Garnish: I like to keep it simple and use chocolate syrup and crushed candy canes.
See recipe card for quantities.
Why You’ll Love this Recipe
- Easy to make: With only four ingredients and a few easy steps, you will have this decadent and festive martini in less than 10 minutes!
- Flavor: With a blend of refreshing mint, rich chocolate, and fresh espresso, this martini is perfect for impressing your guests.
- Dairy-free: For all people who don’t like dairy in their cocktails, this is the perfect martini for you.
- Festive: This reminds me of a boozy peppermint mocha. It’s such a festive drink for holidays and cozy winter gatherings.
Equipment and Tools Needed
- Cocktail shaker
- Jigger
- Cocktail strainer
What is the Best Glass for a Martini
A classic martini or coupe glass will work great for this cocktail.
Some things to consider when picking a glass for a martini:
- Size: Pick your glass so it’s not too big or too small, depending on how much liquid goes into a cocktail.
- Material: Glass or crystal is the most common. You can pick a crystal for a fancy date night at home or a family gathering, but note that it’s usually more expensive than glass.
- Design: You can stick to the basic V-shape martini glass or coupe glass. There are plenty of other non-traditional options – more about that in the links below.
This article will give you some great options.
Also, this article will provide you with some non-traditional and vintage options.
What is Simple Syrup Formula
Simple syrup is one of the most common sweeteners for cocktails. It’s relatively easy to make it. You can make it with white granulated sugar, or for a more prosperous and decadent flavor, you can use brown sugar.
The simple syrup needs only two ingredients. It’s prepared with an equal part of water and sugar.
To make your simple syrup, follow the steps below:
- Add equal amounts of brown sugar and water (I usually put 1 cup of brown sugar and 1 cup of water) into a medium-sized pot.
- Heat on medium-high heat until the sugar dissolves, stirring frequently.
- Set aside and allow to cool before transferring to a jar with a lid.
- Store in a fridge for up to a month.
How to Rim a Martini Glass
First, pour some chocolate syrup (or melted chocolate) into a small plate. Then on another plate, add crushed candy canes.
Take the chilled martini glass and dip the edges into chocolate – you can dip just the thin edge or a more extensive surface as I did. Let the excess chocolate drip back onto the plate.
Then, dip the chocolate-covered glass area into the crushed candy canes. Put the glass back in the freezer.
Instructions
- Prepare the glass: For every cocktail I make, I always put my glasses into the fridge to chill for 10-15 minutes. For this peppermint martini, there is an additional step of dipping the glass into chocolate and crushed candy.
- Prepare and cool the espresso: Place the fresh espresso shot into the freezer to cool faster.
- Make the martini: Fill the cocktail shaker halfway with crushed ice and add all ingredients, including the espresso foam. Shake vigorously for 10-15 seconds. This step will ensure that all components are incorporated and chilled. Also, by shaking, you will have that fantastic frothy layer on top of your cocktail once poured into a glass.
- Strain into a glass and add optional garnish: Strain quickly into a chilled glass using a cocktail mesh strainer. Add coffee beans, cinnamon powder, or cacao powder if preferred.
Expert Tips and Tricks for Success
- Chill the glasses: To keep the drink cold longer, I recommend chilling your glasses before pouring a cocktail. Also, to avoid melting the chocolate syrup rim and crushed candy canes, I suggest putting the glass in a freezer for 10-15 minutes.
- Use a zip-lock bag when crushing candy canes: To avoid mess while crushing the candy canes, I recommend placing the candy canes into a zip-lock bag before smashing them with a kitchen hammer for meat. Make sure the candy cane pieces are not too large or too small.
- Use crushed ice: To make a cocktail foamy, I recommend using crushed ice.
- Cool the espresso: I suggest cooling the espresso before adding it to a cocktail shaker with other ingredients.
- Use the espresso foam: To make the martini extra foamy, scoop the espresso foam from the top and add it to a cocktail shaker after adding other ingredients.
- Shake vigorously: This is a crucial step to ensure all ingredients are incorporated, the martini is chilled, and it’s extra foamy.
Substitutions and Variations
- Use different vodka: Use your favorite vodka. I usually use Absolut or Tito’s vodka.
- Make it decaf: Don’t want the coffee jitters? Use decaf espresso beans.
- Use your favorite espresso beans: Options are endless. Make your favorite espresso shot the traditional way, or use Nespresso pods as I did. I like to use Vertuo cups – Double espresso Scuro flavor.
- Substitute espresso for cold brew concentrate: If you don’t have an espresso machine or simply looking for other options, I recommend Starbucks cold brew concentrate. You can find it at Target or other local grocery stores.
- Substitute Kahlua Mint Mocha: If you don’t have Kahlua Mint Mocha, use the regular Kahlua, but then instead of regular vodka, use peppermint vodka. The ratio will also change – use 1 oz Kahlua and 0.5 oz peppermint vodka.
- Make creamy peppermint espresso martini: To make this martini extra creamy, add a splash of half-and-half.
How to Serve
This festive martini is the perfect after-dinner drink. You can serve it with your favorite dessert.
FAQ
Simple syrup in its liquid form is much easier to mix with all other cocktail ingredients, rather than using regular sugar. Simple syrup is one of the most common sweeteners used by bartenders to sweeten cocktails or beverages.
You can use the regular V-shaped martini glass or coupe glass.
Other Martini Recipes You’ll Love
- Gin Espresso Martini
- Baileys Mint Martini
- S’mores Martini
- Raspberry Chocolate Martini
- Baileys Expresso Martini
- Godiva Chocolate Martini
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Pairing
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Recipe
Peppermint Espresso Martini
Equipment
- A cocktail shaker
- A jigger
- A cocktail strainer
Ingredients
For martini
- ½ oz Kahlua Mint Mocha
- 1 oz espresso, plus foam
- ½ oz brown sugar simple syrup
- 1 oz Vodka
For garnish
- Hershey's chocolate syrup
- Crushed peppermint candy
Instructions
- Put the glass in the freezer for 5 minutes.
- On a medium-sized plate, pour chocolate Hershey's syrup. On another plate, add crushed candy canes.
- Remove the glass from the freezer and rim the glass with chocolate syrup and then dip the glass into crushed candy canes. Put the glass back in the freezer for 10 minutes.
- Make the espresso and leave it in the freezer for 5 minutes.
- Fill a cocktail shaker halfway with crushed ice.
- Add the liqueur, brown sugar simple syrup, and the espresso with the foam to a cocktail shaker.
- Shake vigorously for 10-15 seconds.
- Strain into a chilled glass using a cocktail strainer.
- Add other optional garnish if preferred and serve immediately. Enjoy!
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