Cinnamon Espresso Martini Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until sugar fully dissolves, about 2–3 minutes; do not boil vigorously.

Add cinnamon sticks and reduce heat to low. Simmer gently for 5–7 minutes to infuse. If using ground cinnamon, whisk it in now and simmer another 1 minute, whisking to incorporate.

Remove from heat and let the mixture steep with cinnamon sticks for 15–20 minutes off the heat for stronger flavor.

Strain out cinnamon sticks (and any solids from ground cinnamon) into a clean jar. Cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks refrigerated.

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

If using freshly pulled espresso for extra crema: pull a 0.5 oz shot of espresso and let it cool slightly (to avoid melting too much ice).

Fill a cocktail shaker halfway with ice.

Add 3 oz espresso vodka, 1 oz cold brew, 0.75 oz cinnamon simple syrup, 0.5 oz coffee liqueur (if using), and 0.5 oz cooled espresso (if using) to the shaker.

Dry shake (shake without ice) vigorously for 10–12 seconds if you used fresh espresso or want extra foam, then add ice and wet shake vigorously for 12–15 seconds to chill and dilute properly. If not using fresh espresso, simply shake with ice for 12–15 seconds.

Dump the ice water from the chilled glass (if used). Double-strain the cocktail into the chilled coupe or martini glass using a julep strainer and fine mesh strainer to catch ice shards and espresso crema solids.

Garnish with 3 whole coffee beans placed on the foam and lay a cinnamon stick across the rim or float it in the glass.

Serve immediately.