A Bold & Luxurious Fall Espresso Creation
A Story in Every Sip
Debuting as a fall seasonal favorite in our café, the Spiced Velvet Espresso Martini is as indulgent as it is sophisticated. Designed for those who appreciate bold flavors and velvety textures, this drink layers rich espresso, warm fall spices, and a luxurious fennel-rosemary cream foam for a truly elevated experience.
With a touch of edible gold leaf and a lightly smoked rosemary sprig, this martini isn’t just a drink—it’s a statement. Whether you’re recreating it at home or booking Vagrant Coffee for a special event, this is the kind of beverage that turns heads and starts conversations.
Ingredients
🛒 For the Drink:
• Double shot of espresso (freshly pulled)
• 1-2 tbsp spiced syrup (recipe below)
• 1 tbsp vanilla bean-infused syrup
• Fennel and rosemary-infused cream foam (recipe below)
• Ice
🌿 For the Garnish:
• Edible gold leaf
• Cinnamon stick
• Lightly smoked rosemary sprig
How to Make It
👨🍳 Step 1: Brew the Espresso
• Pull a double shot of espresso, ensuring a bold, full-bodied extraction.
🥄 Step 2: Mix the Ingredients
• In a cocktail shaker, combine the espresso, spiced syrup, and vanilla bean-infused syrup.
• Fill the shaker with ice to chill the mixture.
🌀 Step 3: Shake & Strain
• Shake vigorously until well chilled and slightly frothy.
• Strain into a chilled martini glass for a smooth, refined pour.
🌿 Step 4: Top with Foam & Garnish
• Gently spoon the fennel and rosemary-infused cream foam over the top.
• Garnish with edible gold leaf, a cinnamon stick, and a lightly smoked rosemary sprig.
How to Make Spiced Syrup (Optional, but highly recommended!)
🛒 Ingredients:
• 1 cup water
• 1 cup granulated sugar
• 2 star anise pods
• 4 whole cloves
• 1 cinnamon stick
• ½ tsp freshly grated nutmeg
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
🔥 Instructions:
1. Combine water and sugar in a saucepan over medium heat, stirring until dissolved.
2. Add star anise, cloves, cinnamon stick, nutmeg, and vanilla bean.
3. Simmer gently for 10-15 minutes to infuse flavors.
4. Cool, strain, and store in an airtight container in the refrigerator for up to 2 weeks.
How to Make Fennel & Rosemary-Infused Cream Foam
🛒 Ingredients:
• 12 oz evaporated milk
• 2 tbsp fennel seeds
• 2 small sprigs of fresh rosemary
• 2 tbsp sugar (optional, for added sweetness)
• 1 tsp vanilla extract (optional, for depth)
🔥 Instructions:
1. In a saucepan, combine the evaporated milk, fennel seeds, and rosemary sprigs.
2. Heat over low heat, allowing flavors to infuse for 10-15 minutes.
3. Remove from heat and let steep for an additional 10 minutes.
4. Strain through a fine mesh sieve to remove solids.
5. Use a milk frother or whisk to whip into a light, airy foam.
Barista Tips & Customizations
✔️ Want it boozy? Add 1 oz coffee liqueur (like Kahlúa) or ½ oz amaro for a more complex profile.
✔️ Prefer a lighter foam? Use half-and-half or oat milk for a different texture.
✔️ Looking for a non-coffee version? Swap espresso for strong-brewed chai tea for a spiced chai martini twist.
Perfect Pairings
🥐 Best with:
• Dark chocolate tarts (to complement the spice and espresso depth)
• Spiced pumpkin cake (for a cozy fall pairing)
• Almond biscotti (for a crunchy contrast to the creamy foam)
Try It & Share!
📸 Made this drink? We’d love to see it!
Tag @VagrantCoffee on Instagram to share your creations.
📍 Want to try it from the pros? Visit Vagrant Coffee or book us for your next event!
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