Pumpkin Spice Espresso Martini | Wine Enthusiast
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Pumpkin Spice Espresso Martini

Fall is here, and that means it’s time for all things associated with the season: apple picking excursions, steaming bowls of warming soups and, of course, pumpkin spice everything. It’s little surprise then that the stuff has found itself into one of our new favorite cocktails, a pumpkin spice-spiked spin on the oh-so-trendy Espresso Martini, a 90’s cocktail that’s come roaring back in popularity.

And yes, there is real-deal pumpkin in this drink, which is bolstered with a sweet syrup made with velvety pumpkin puree and pumpkin pie spice. The latter is a heady blend of cinnamon, ginger, nutmeg and allspice—buy the spice mix in stores, or whisk up some of your own. Meanwhile, a tropical hit of coconut milk means this creamy number is totally vegan. Espresso delivers a just-right hit of bitterness to rein in the sugar.

Altogether, our Pumpkin Spice Espresso Martini is the perfect thing to snuggle up with through the colder months. Just be warned—this stuff is caffeinated, so it’s best not sipped as a nightcap!


1 ½ ounces vanilla vodka
1 ounce espresso
½ ounce pumpkin spice syrup, store bought or homemade*
2 ounces coconut milk
Nutmeg, for garnish







Shake all ingredients, except for nutmeg, with ice in a cocktail shaker. Shake for 10 seconds.

Making of a Pumpkin Spice Espresso Martini
Photography by Ali Redmond

Strain into a martini glass.

Making of a Pumpkin Spice Espresso Martini
Photography by Ali Redmond

Garnish with a sprinkle of nutmeg on top.

Making of a Pumpkin Spice Espresso Martini
Photography by Ali Redmond

*How to Make Homemade Pumpkin Spice Syrup

Place 1 cup of water in a small saucepan. Add 1 cup brown and 1/2 cup granulated sugar, 1 tablespoon pumpkin pie spice and 1 teaspoon vanilla extract. Bring to a slow boil on medium-high heat, whisking occasionally. Turn heat to low and let simmer until all of the sugar dissolves. Whisk in 1/2 cup of pumpkin puree until smooth (do not let boil). Remove from the heat. Strain the mixture through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to one month.

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