Servings: 1
Cutwater’s Espresso Martini gets a cozy seasonal twist in this autumn-ready serve. Poured into a frozen coupe and topped with velvety pumpkin whipped cream and a dusting of fresh nutmeg, this cocktail strikes the perfect balance of rich coffee flavor and festive fall spice. It’s smooth, indulgent, and just the thing for crisp nights, holiday gatherings, or whenever you’re craving a little seasonal flair.
Equipment
- iSi whipper (or handheld mixer)
Ingredients
Cocktail:
- 1 can Cutwater Espresso Martini
- Pumpkin whipped cream recipe below
- Freshly grated nutmeg for garnish
Pumpkin Whipped Cream:
- 1 cup cold heavy cream
- 2 tbsp pumpkin purée smooth, canned works fine
- 1 –2 tbsp maple syrup or sugar to taste
- ½ tsp pumpkin pie spice or mix of cinnamon, nutmeg, and clove
- ½ tsp vanilla extract
Instructions
Make the whipped cream:
- Combine heavy cream, pumpkin purée, maple syrup (or sugar), pumpkin pie spice, and vanilla extract in an iSi whipper. Charge with one N₂O cartridge and shake well. If using a mixer, beat until soft peaks form. Chill until ready to use.
Prepare the cocktail:
- Pour one can of Cutwater Espresso Martini into a frozen coupe glass.
Top and garnish:
- Add a generous layer of pumpkin whipped cream and dust lightly with freshly grated nutmeg.
- Serve immediately and enjoy.
Notes
Pro Tips
- Keep your whipped cream cold it will hold its texture and complement the martini’s temperature.
- For a lighter flavor, substitute maple syrup with honey.
- Use freshly grated nutmeg rather than pre-ground for a more aromatic finish.
Tried this recipe?Leave a comment and let us know how it was!