Peppermint Espresso Martini (Edit recipe)

My obsession with finding the best Espresso Martini really has had a meteoric rise in the past year. There are so many great bars that offer this popular cocktail, but I haven’t yet seen a holiday version – so I decided to create my own. This Peppermint Espresso Martini came to me after I was making a batch of holiday cookies with a similar flavor profile. Coffee, chocolate and peppermint go so well together in the cookies that I knew I wanted to recreate it in the form of my favorite adult beverage.

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1041
Fat:	4 g
Carbohydrates:	210 g
Protein:	2 g
Cholesterol:	10 g
Sodium:	22 mg
Fiber:	0 g
Sugars:	210 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 1

Ingredients

Peppermint Simple Syrup

Martini

2 oz Vodka
1 oz Coffee Liqueur, (such as Kahlua)
1 oz Espresso, or cold brew concentrate
1 oz Half and Half
1/4 oz Peppermint Simple Syrup, (from this recipe)
Ice Cubes

Garnish

Candy Canes, crushed
Chocolate Syrup

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peppermint Simple Syrup

Add the sugar and water to a small saucepan on medium-high heat. Stir together until sugar dissolves and mixture just starts to simmer. Remove from heat and let sit 1 minute.
Stir in peppermint extract, and let cool to room temperature before storing in an air-tight container in the refrigerator.

Martini

Add vodka, coffee liqueur, espresso, half and half and peppermint simple syrup to a shaker filled with ice. Secure lid and shake until well chilled.
Strain into a martini glass that has been garnished with a rim dipped in chocolate syrup then crushed peppermint candies. Serve.

Notes

To make the floating chocolate Christmas tree garnish, heat ½ cup chocolate chips until just melted and pour into a piping bag. Snip the end and drizzle into zig-zag tree shapes onto a parchment paper-lined baking sheet. Freeze for 10 minutes to set. If you want to ensure your trees are the proper size, trace an outline of your glass onto the parchment paper and draw a triangle in the middle to guide the size you want to create. I use a black marker and then flip the paper over on the sheetpan.