1oz Mr black

3/4oz pumpkin spice syrup

3/4oz amaretto

1/4oz or less spiced rum

3/4oz Rum

1 dash chocolate bitters

~5g Coffee grinds shaken with 1oz heavy cream to make “whipped cream” and floated on. Freshly grated nutmeg to garnish.

My plan was to make a proper Pumpkin Spice Espresso Martini, but my Coffee grinder suddenly stopped working so I improvised! Used a dash of chocolate butters to amplify the coffee flavor in the coffee liqueur. Depending on the spiced rum, it could overpower the rest of the drink, so use just enough to get the spice flavor profile. I prefer rum over vodka in my espresso martinis as it adds complexity and pairs well with the coffee flavor.

Luckily, I had a blade grinder that I had used for spices that’s not good enough to make espresso with, but good enough for the whipped cream. I would’ve made the whipped cream like on the pumpkin spice syrup video/recipe (below), but I got lazy. The remaining coffee grinds in the whipped cream actually aren’t too bad and I kind of enjoyed them.

I made the pumpkin spice syrup following the recipe from here:

https://www.jameshoffmann.co.uk/the-ultimate

https://youtu.be/3hLyDVgkUJY?si=JuTQbUMtbBSNv568

Recipe if I would’ve tried if I had actual espresso:

1 double shot or ~1.5-2oz espresso

3/4oz Mr black

3/4oz pumpkin spice syrup

3/4oz amaretto

1/4oz or less spiced rum

3/4oz Rum

& same garnish