Maple Pecan Espresso Martini
Bold espresso with pure maple syrup, toasted pecans and a hint of vanilla.
Contains alcohol — adults only. Card heading states 5 minutes total and 0 minutes cook (just mix); syrup takes 10–15 minutes plus cooling. Pitcher: mix in a large pitcher with ice; garnish with crushed pecans and coffee beans. Tips: freshly brewed espresso; toast pecans; adjust syrup for sweetness; chill glass; use pure maple syrup, not pancake syrup; half and half instead of coffee liqueur for a lighter version; nutmeg for warmth. Variations: bourbon instead of vodka; sea salt; add 1 oz chocolate liqueur; add ½ oz vanilla liqueur. Mocktail: replace vodka and coffee liqueur with cold brew coffee and a splash of maple syrup. Syrup keeps airtight refrigerated up to 2 weeks; mixed cocktail without ice can be made up to 24 hours ahead and refrigerated, shaking with ice before serving. Pair with pecan pie, pumpkin cheesecake, roast turkey, herb stuffing, charcuterie, candied pecans, chocolate desserts, apple crisp or holiday appetizers.
Ingredients
Maple pecan syrup (about 1 cup, enough for 8 drinks, as printed)
- 1 cup pure maple syrup (240 ml)
- ½ cup water (120 ml)
- ½ cup toasted pecans (50 g)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of sea salt
Cocktail (1 drink)
- 2 oz vodka (60 ml)
- 1 oz coffee liqueur (Kahlúa or similar) (30 ml)
- 1 oz maple pecan syrup (30 ml)
- 1 oz fresh espresso, cooled slightly (30 ml)
- Ice
Garnish
- Crushed toasted pecans (for rim)
- Maple drizzle (optional)
- Whole pecan (optional)
- 3 coffee beans
Pitcher (8 servings, as printed)
- 16 oz vodka (480 ml)
- 8 oz coffee liqueur (240 ml)
- 8 oz maple pecan syrup (240 ml)
- 8 oz fresh espresso (240 ml)
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Method
- 1
Make the maple pecan syrup: in a small saucepan, combine maple syrup, water, toasted pecans, vanilla, cinnamon and salt. Bring to a gentle simmer and cook for 10–15 minutes, stirring often. Remove from heat, let cool and strain into a jar. Store in the refrigerator for up to 2 weeks.
- 2
Prepare the glass: dip the rim of a martini glass in a little maple syrup, then crushed pecans. Set aside.
- 3
Make the cocktail: in a cocktail shaker, combine vodka, coffee liqueur, maple pecan syrup and fresh espresso. Fill with ice and shake vigorously for 15–20 seconds until smooth and frothy.
- 4
Strain and serve: strain into the prepared martini glass.
- 5
Garnish and enjoy: top with a light sprinkle of cinnamon, 3 coffee beans and a pecan (optional). Cheers!
Get this in a pack
Maple Pecan Espresso Martini is printed in Holiday Cocktails & Mocktails
29 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 107”. Written up by Bobbie's Kitchen · Updated 26 October 2026