Baklava Martini Recipe
Make Baklava Martini Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Baklava Syrup (makes extra; you will use about 0.5 tbs per cocktail)
Garnish
Method
Baklava Syrup
- 1
Make syrup
Combine sugar (0.25 cup) and water (0.25 cup) in a small saucepan over medium heat. Stir until sugar dissolves. Add honey (1 tbsp), lemon juice (0.5 tbsp), orange blossom water (0.25 tsp) and ground cinnamon (0.125 tsp). Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Remove from heat and cool to room temperature. Transfer to a small jar; syrup will keep refrigerated for 2 weeks. Use about 0.5 tbsp per martini.
Cocktail
- 2
Chill glass
Place a martini or coupe glass in the freezer or fill with ice water to chill while you prepare the drink.
- 3
Build and shake
Fill a cocktail shaker with ice (enough to chill—about 4–6 large cubes). Pour in vodka (3 tbs), hazelnut liqueur (1 tbs), sweet vermouth (0.5 tbs), baklava syrup (0.5 tbs), heavy cream or half-and-half (0.5 tbs), vanilla extract (0.125 tsp), and orange blossom water (1 tsp). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold and the cream is well emulsified.
- 4
Strain
Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled martini or coupe glass using a fine mesh strainer to achieve a silky texture.
Garnish & Finish
- 5
Garnish
Sprinkle the surface of the cocktail with finely chopped pistachios (about 1 tsp) and a pinch of crumbled baklava or filo crisp if using. Finish with a light dusting of grated orange zest (about 0.25 tsp) to brighten the aroma.
- 6
Serve
Serve immediately while cold. Optionally present with a small piece of baklava on the side for a decadent pairing.