Mexpresso Martini Recipe

Combine and simmer

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 1 cinnamon stick, 1 whole clove, and a large strip of orange peel if using. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Infuse

Lower heat and simmer gently for 5 minutes to extract cinnamon and orange oils. Remove from heat and let the syrup steep for an additional 15–20 minutes for stronger flavor.

Strain and cool

Strain the syrup through a fine mesh strainer into a clean jar, discard solids, let cool to room temperature. Refrigerate; syrup keeps 2–3 weeks.

Chill glass

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

Brew espresso

Pull a fresh shot of espresso (about 1 oz) and let it cool slightly — it should be just warm or room temperature to avoid diluting the drink. Alternatively use strong cold-brew concentrated coffee (1 oz).

Dry shake (optional, to create crema)

If you prefer a thick crema, add the vodka (2 oz), espresso (1 oz), Kahlúa (0.5 oz), Mexican cinnamon syrup (0.5 oz), and 2 dashes coffee bitters into a cocktail shaker WITHOUT ice. Shake vigorously for 10–15 seconds to emulsify and build foam.

Wet shake

Add 1 cup of ice to the shaker. Shake vigorously for 15–20 seconds until the shaker is very cold and frosty.

Double strain and serve

Discard the ice or water from the chilled glass. Double strain the cocktail into the chilled martini/coupe glass using a cocktail strainer and fine mesh strainer to catch any ice shards and preserve the foam.

Garnish and finish

Lightly sprinkle ~1 tsp Mexican chocolate shavings or a dusting of cocoa powder over the foam. Optionally add one small cinnamon stick or a single espresso bean on top. Serve immediately.