Peppermint Espresso Martini

5 from 3 votes

If you love an espresso martini but want something a little more festive for the holidays, this peppermint version will be right up your alley!

Prep Time5

Course: cocktail, Drinks

Cuisine: American

Servings:

Calories: 203kcal

Make a cup of espresso and place in the refrigerator to cool.
Pop your martini glasses in the freezer. You'll want these cocktails to be nice and chilled, and pouring them into a warm glass doesn't help with that. 15 minutes should do the trick;
You can crush the candy canes for the glass rims in the meantime.
3 ounces espresso, garnish: crushed candy canes and/or grated mint chocolate
Set the crushed candy canes on a plate and set aside.
Take a lemon wedge and run it around the rim of the chilled glass and then dip the glass in the crushed candy canes for the rim.
Set the glasses aside and place plenty of ice plus all the cocktail ingredients in the shaker. Put the lid on (tightly!) and shake vigorously for about 30 seconds (up to a minute)
Immediately pour the mixture into the glasses, making sure to divide the foam evenly.
Lastly, as mentioned, you can add some extra garnish like grated mint chocolate. Voilà! Beautiful
1 tablespoon peppermint liqueur, 2 ounces coffee liqueur, 2 ounces vodka, 1 tablespoon simple syrup, 1 teaspoon cream, ice

You can choose to leave out the peppermint liqueur and use peppermint extract (1/4 tsp), peppermint vodka or peppermint-flavored coffee liqueur if you prefer them.
If you're having trouble getting your espresso to foam, or if you just want an extra-lush foam layer, you can use some chickpea liquid (aquafaba). Sounds weird, I know, but you can't taste it and it gives a wonderfully stable foam. One teaspoon should do the trick.
If you want to take your peppermint espresso martinis over the top, dip the martini glasses in some melted (mint) chocolate (rather than simple syrup) and then in the crushed candy canes.

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