Black Pepper Espresso Martini

Photo by:

Melati Citrawireja

While gathering recipes for our cookbook, we discovered and tested more dishes than we could possibly include. These bonus recipes are straight from the home kitchens of our farm partners: seasonal staples, and heirloom favorites you won’t find anywhere else. For more such recipes, order The Diaspora Spice Co. Cookbook here!

When we first took a sip of the pepper coffee (page 000) on the Parameswaran family farm, Asha and I looked at each other and we knew we wanted to recreate not only a dreamy cappuccino, but also a coffee-based cocktail. And, what better than a twist on the iconic espresso martini? The syrup gives it speculoos-like warmth and all the holiday feels. Perfect for a party!

Ingredients

Ice
1½ ounces vodka
1½ ounces cold espresso or store-bought cold-brew concentrate
¾ ounce Transcendence - Black Pepper Ginger Syrup
½ ounce coffee liqueur, like Kahlua
Tiny pinch fine sea salt
3 Aranya Black Peppercorns, for garnish

Methods

Fill a cocktail shaker up two-thirds of the way with ice. Add the vodka, espresso or store-bought cold-brew concentrate, Black Pepper-Ginger Syrup, coffee liqueur, and salt. Shake vigorously until the outside of the shaker is icy, 30 to 45 seconds. Strain into a chilled martini glass or coupe, garnish with 3 black peppercorns, and enjoy immediately.