Well, now I’ve gone and done it, haven’t I? I’m fully confessing to a moment of weakness during a recent visit to Trader Joe’s, but I’m not apologizing. The whole pumpkin spice thing was just too much for me to ignore this year, and I’m not saying that I was on the wagon against pumpkin spice, but if I had been on the wagon— well, this martini would sure as hell knock me off.

For those of you cringing at the idea of a pumpkin spice espresso martini, here’s a reality check. No pumpkins were harmed in the making of this martini, because the “pumpkin spice” cold brew concentrate from Trader Joe’s has exactly ZERO percent pumpkin; it’s only spices that one might use with pumpkin pie— cinnamon, ginger, clove, nutmeg and orange peel— and it turns out they are fine companions to arabica coffee, with or without the other things that make this a cocktail.

So, would you feel better if we called this an autumn spice espresso martini? 

I mentioned when I shared my favorite new Negroni cocktail that Mr. Black cold brew liqueur was going to show up here again soon, and though I don’t usually share two cocktails so close to each other, I didn’t want to wait because we all know that Trader Joe’s has a short attention span with their limited season items. If you’re thinking about making some of these, leave right now to get your cold brew concentrate. I’ll wait. And while you’re at it, pick up the miniature pumpkin biscotti; they’re delicious with your morning coffee and equally good for garnishing this cocktail.

Should an espresso martini be sweet?

This is strictly a matter of opinion, and for this black coffee drinker, the answer is no. The difference between Mr. Black and other coffee liqueurs I’ve tried— Kahlua, Tia Maria and a Kentucky-made liqueur called Grind— is the level of sweetness. If you have a sweet tooth, these other options are probably right up your alley, especially if you take sugar in your morning coffee. But for me, an espresso martini with those options is essentially just a Black Russian in a different glass. I want the deep, dark, roasty flavor, and I’m happy to report that Mr. Black brings it!

Should an espresso martini be creamy?

People who take cream in their coffee probably also expect the creamy touch that Bailey’s liqueur or half-and-half bring to an espresso martini, but not me. Too many bars I’ve visited have turned this on-trend cocktail into something akin to a mudslide, even so far as drizzling chocolate syrup drizzled inside the glass. I can’t even. As with coffee, all of this is personal preference.

My perfect espresso martini

One of the things that held me back for a while from trying this drink at home is that I don’t have an espresso machine, and cold coffee just isn’t the same. But I have found that cold brew concentrate is a fantastic substitute because it is dark and robust, and it contains enough of the natural coffee oils that can be frothed for that beautiful coffee foam on top of the drink. The cold brew concentrate has caffeine, obviously, but each drink only uses two tablespoons, so it isn’t going to keep me up all night— unless I have three of them. 😂

Combine a quality vodka (I like Ketel One), Mr. Black, a shot of cold brew concentrate and a smidgeon of simple syrup— or if you want to go crazy, try smoked maple syrup (OMG). For extra pizzazz, I’m loving a couple of dashes of chicory and pecan bitters, the same product I used last year in my sweet potato casserole old fashioned. The bitters are not necessary because the coffee already carries the bitter flavor, and you could either omit them or substitute chocolate or even orange bitters, if you’d like. I like the warmth and extra roast flavor that the El Guapo bitters add. 

Finally, add one cup of ice and shake the dickens out of it. The more you shake, the better chance you have of frothing up that cold brew concentrate. But if you really love the rich, foamy layer on top of your martini, I have a simple trick for that, too. You will need one of these little gadgets.

I bought this simple little device last year for Les’s Christmukkah stocking, thinking that it would elevate his hot chocolate, but it found its way into my cocktail tool kit. Here, I added a bit of the cold brew concentrate plus a splash of simple syrup to a separate glass and used the frother to whip it up into a foamy topping for my espresso martini. Surprisingly, you don’t have to pour this on top of the cocktail; you can actually pour it right into the glass and then pour the shaken drink over it. Because the foam is whipped full of air, it will remain on top of the drink either way.

A word to the wise

As simple and innocent as this drink might seem, it goes down extra easy. Not only does the alcohol sneak up on you; too many will keep you up all night. So, if you’re making these at home, you’ll probably want to keep score.

Pumpkin Spice Espresso Martini

• Servings: One cocktail
• Prep Time: 5 minutes
• Difficulty: Average
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My version of espresso martini forgoes the sweetness and cream in favor of a deep coffee flavor. The spice blend (which doesn't have a bit of pumpkin) is not only fun but really delicious. If you cannot get the Trader Joe's flavored cold brew concentrate, check Starbucks for their version.

Ingredients

• 1 1/2 oz. Ketel One vodka
• 1 1/2 oz. Mr. Black cold brew liqueur
• 1/2 oz. Trader Joe’s pumpkin spice cold brew concentrate
• 1/4 to 1/2 oz. simple syrup (depending on your sweet tooth)
• 2 dashes El Guapo Pecan Chicory bitters (see notes)
• For the foam: 1/2 oz. cold brew concentrate and 1/4 oz. simple syrup
• Just for fun, a pumpkin spice biscotti for garnish

Notes: If the spices aren’t your thing, you could easily substitute a regular cold brew concentrate here and still enjoy a wonderful drink. The chicory bitters can be purchased online and they add another layer of roasty flavor to this drink. If you can’t find them, omit them or sub in another type of bitters, especially chocolate or orange.

Directions

1. Chill a coupe or martini glass with ice and a splash of water.
2. Measure vodka, Mr. Black, cold brew concentrate, simple syrup and bitters into a cocktail shaker. Add one cup ice and shake vigorously to blend and dilute the drink.
3. In a separate glass, measure the additional cold brew concentrate and simple syrup. Use the milk frother to whip this into a foamy mixture.
4. Dump out the ice chilling your glass. Pour the foam directly into the glass, and then pour the espresso martini over the foam. If you prefer, pour the cocktail first and the foam on top; either way, the foam will stay on top.
5. Garnish with a pumpkin spice biscotti, if desired.