Profile
The Chai Espresso Martini gives the most popular coffee cocktail of the last decade a fall makeover. It keeps the classic build of vodka, fresh espresso and coffee liqueur shaken hard until foamy, then swaps plain sugar syrup for a homemade chai syrup. That one change brings in cinnamon, cardamom, ginger and clove, the warm spice blend of a masala chai latte, and turns a late-night pick-me-up into something that tastes like sweater weather.
This is a Drinks.wiki house recipe, part of a wave of spiced riffs showing up on fall menus this year. The chai does not bury the coffee. The espresso still leads with its roasted bitterness, the coffee liqueur adds sweetness and depth, and the vodka keeps everything clean. The spice sits just behind all of that, stretching the finish so each sip ends warm. Shaken properly, it pours a deep brown under a thick tan crema.
Glass: Cocktail glass | Strength: Medium | Serves: 1 | Prep Time: 10 minutes
Bartenders tip: For the chai syrup, bring one cup of water and one cup of sugar to a simmer, take it off the heat, add three chai tea bags or two tablespoons of loose masala chai, and steep for ten minutes before straining. It keeps in the fridge for about two weeks. Use freshly pulled espresso, since the natural oils are what build the foam, but let it cool for a minute so it does not melt your ice too fast. Shake harder than feels necessary. Spiced rum or bourbon in place of the vodka makes a richer, darker version.
Ingredients
- 1 1/2 oz Vodka
- 1 oz Fresh Espresso, slightly cooled
- 1/2 oz Coffee Liqueur
- 1/2 oz Chai Syrup
- 3 Coffee Beans and Ground Cinnamon, for garnish
Steps
- Add the vodka, espresso, coffee liqueur and chai syrup to a shaker with ice.
- Shake very hard for about 15 seconds to build a thick foam.
- Double strain into a chilled cocktail glass.
- Garnish with three coffee beans on the foam and a light dusting of cinnamon.
