Cardamom Espresso Martini

It’s officially ‘Tini Tuesday! In my opinion, the Tuesday after a holiday weekend (for some) calls for a cocktail. If you’re an espresso martini fan, you have to try this! I offer two ways to make a cardamom simple syrup, and while I used mezcal tequila for the base, you can use vodka or an N/A spirit too.

I’m starting to think cardamom and coffee were together in a past life - the flavors come together like peanut buttah and jelly.

Cardamom Simple Syrup - Instant

1. 1 c coconut sugar (can also use granulated sugar)

2. 1 c water

3. 4 tsp ground cardamom (can add more to taste)

4. Bring to a simmer, stir until dissolved, and let cool - use same-day and store in the fridge for up to 1 week

Cardamom Simple Syrup - Infused

1. 1/2 c coconut sugar (can also use granulated sugar)

2. 1/2 c water

3. 2 tbsp whole cardamom pods (found at specialty spice shops or grocers)

4. Bring to a simmer, stir until sugar is dissolved, and let cool. Store in the fridge for 3 days, strain cardamom pods out, and use for up to 1 week

Cardamom Espresso Martinii

1. 1 hour before - put martini glass into the freezer to chill

2. In a shaker with 1/2 cup of ice, add 2 oz oz of mezcal tequila (vodka or blanco tequila would work here as well - or your favorite N/A spirit), 1 oz room temperature espresso, 1/2 ounce Kahlua, and an overflowing 1/2 oz of the cardamom simple syrup

3. Shake vigorously for 30 seconds and strain immediately into a chilled glass

4. Garnish with THREE espresso beans (I don’t make the rules!) and a sprinkle of cardamom

Hope you enjoy 🍓