Peanut Butter Espresso Martini Recipe
Peanut Butter Whiskey, Kahlua, espresso, simple syrup
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Ingredients
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Cocktail
Optional garnish & prep
Method
Cocktail
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes while you prepare the cocktail to ensure it is properly chilled.
Prepare espresso
Pull a fresh shot of espresso (about 1 oz). Allow it to sit for 30–60 seconds so it cools slightly but remains warm; this helps extract crema when shaken with ice.
Combine ingredients
Add the peanut butter whiskey (2 oz), Kahlúa (1 oz), the fresh espresso (1 oz), and simple syrup (0.5 oz) to a cocktail shaker.
Add chill and dilute
Add 6 ice cubes (about 0.5 oz cold water is included if you want precise dilution). The ice will rapidly chill and dilute the drink to the proper balance when shaken hard.
Shake vigorously
Seal the shaker and shake as hard as you can for 15–20 seconds. Aim for vigorous shaking to create a silky, frothy crema from the espresso and to emulsify any peanut notes from the whiskey.
Strain
Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards for a smooth finish.
Garnish and serve
Garnish with 3 espresso beans on top. Optionally drizzle chocolate syrup in a small spiral on the surface and sprinkle a tiny pinch of coarse salt to enhance the peanut flavor. Serve immediately.
Optional garnish & prep
Peanut butter rim (optional)
If you want an extra peanut boost, warm 1 tsp smooth peanut butter in the microwave for 5–8 seconds until slightly runny. Dip the rim of the chilled glass into the melted peanut butter, then optionally dip into a plate of finely crushed peanuts or a light dusting of cocoa. Allow to set 20–30 seconds before pouring the cocktail.
Chocolate drizzle (optional)
Drizzle 1 tsp chocolate syrup inside the glass in a decorative pattern before pouring for visual contrast and extra chocolate flavor.