Calling all coffee and martini lovers! This Toasted Marshmallow Espresso Martini is the dream combination you never knew you needed. It takes the classic espresso martini and infuses it with the warm, toasty flavors of a campfire treat. You’ll get a bold kick from the rich espresso followed by hints of creamy, toasted marshmallow, all balanced by an ounce of tequila. Topped with a perfectly browned marshmallow for an aesthetic touch, this martini is the perfect nostalgia trip in a glass.
Using Nespresso
It may be tempting to use your usual espresso option but we find that Nespresso pods provide fresh, rich flavor addition to the Toasted Marshmallow Espresso Martini. You can personalize the intensity because their premium selections come in a range to fit any type of coffee drinker. You can choose from light, breezy blends to strong, velvety varieties. Their simple brewing feature also makes sure you can quickly brew a shot of espresso in seconds with the push of a button. Imagine how many espresso martinis you can make in just a short period of time!
We also love that you can recycle each espresso capsule after use.
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Toasted Marshmallow Espresso Martini
Description
Try sipping this cocktail around the fireplace or campfire.
Ingredients
- 1 oz tequila
- 1 oz coffee liquor
- 2 oz fresh espresso
- 1/2 oz marshmallow simple syrup (see recipe below)
For the marshmallow simple syrup:
- 4 marshmallows, heavily toasted
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Add all ingredients to a shaker with ice.
- Shake well and strain into a chilled martini glass.
- Garnish with a toasted marshmallow.
For the marshmallow simple syrup:
- Add toasted marshmallows, sugar, and water to a sauce pot and bring to a boil and simmer until the marshmallows are dissolved.
- Cool down the syrup and strain into a clean jar. Store in the refrigerator for up to 2 months.
Tips for Making a Simple Syrup
Mastering simple syrup is all about understanding the delicate balance between sugar and water. The classic 1 to 1 sugar-to-water ratio is a great starting point. But if you prefer a richer syrup for cocktails, bump it up to 2 to 1 sugar to water ratio. When you’re heating the mixture you do not want a long boil. You want to simmer on low as soon as the mixture starts boiling and then wait patiently for the sugar to dissolve. Finally, make sure your syrup cools completely before bottling or else it could break glassware. Plus, be sure to store it in a tightly sealed, preferably glass container in the refrigerator for up to a month. If stored any longer or incorrectly, it can cause mold to form.
Wrap Up
We hope your summer campfires are filled with our warming Toasted Marshmallow Espresso Martini. If you’re looking for an elegant, bold punch to your martini, try using Nespresso pods instead of your usual shot of espresso.
Recipe and Styling by Anna Franklin
Story by Kylie Thomas
Photography by Dave Bryce
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