With hints of espresso beans, pistachios, caramel, and rose, this baklava espresso martini marries the booziness of an espresso martini with the sweet and delicate flavors of baklava in every sip. This pistachio flavored cocktail is creamy and flavorful and perfect for a girls get together or date night at home.
For my 30th birthday, I went with a group of girlfriends to Montreal and we had the best baklava espresso martini. It was the "house special" cocktail of the evening and every one of us ordered it knowing it had to be good. It was out of this world delicious! So much so that I asked the waitress what was in it and have been trying to recreate it ever since. After many rounds of testing, I finally did it!
The showstopper ingredient is the homemade pistachio butter syrup. We take slightly roasted, caramelized pistachios and blend them up with a little liquid to create a heavenly pistachio flavored syrup. We also use a hint of rose water which is used in many middle east recipe for a pop of floral flavoring.
Why You'll Love this Espresso Martini
- It's a fun twist on the classic boozy cocktail
- Hints of delicate pistachio, rose, and caramel
- An easy elevated drink
- Easily customizable with different liquors
- Looks super pretty!
Pistachio Cocktail Ingredients and Substitutions
- Espresso - a key element in an espresso martini. You can also use coffee for a more subtle flavor.
- Pistachios butter syrup - this is much easier to make than you'd think! We toast some pistachios in a little water and coconut sugar (or brown sugar) to create a caramel flavor and then blend it all up into a syrup consistency.
- Rose water - a little goes a long way! I used this rose water but you can also just use a little spritz of any rose water spray.
- Frangelico - this is a hazelnut liquor that has hints of caramel, coffee, cocoa, and vanilla that marries perfectly with the pistacho flavor of baklava.
- Vodka - the liquor used in a classic espresso martini. You can also use gin or even tequilla.
- Nutmeg - just a little is used in the pistachio butter syrup which is a traditional ingredient in baklava.
- Aquafaba - this is optional but adds a nice frothiness to the cocktail. You can also use half an egg white if needed.
How to Make a Frangelico Espresso Martini
Step 1 : Make the espresso. I recommend doing this first so the espresso can cool down slightly before shaking it into the cocktail.
Step 2 : Make the pistachio butter syrup. Add the pistachios, water, and coconut sugar to a skillet and heat on medium-low until it starts to simmer and the sugar has dissolved. Stir occasionally to prevent burning. Allow the mixture to simmer for 1 minute and then remove it from the stove.
Transfer the pistachio mixture and liquid to a small sauce blender or use an immersion blender to blend it up into a thick liquid syrup.
Filter the pistachio butter syrup through a strainer into a glass - the liquid is what we want! Use a spoon to press the mixture into the strainer and you'll be left with a thick pistachio butter paste. This is actually great on toast so I totally keep it in the fridge for later!
Step 3 : Combine all the ingredients. Add the ingredients to a cocktail shaker and and dry shake with no ice. This is how you initially get the frothiness to the drink.
Step 4 : Shake with ice. Fill the cocktail shaker up with ice and shake again until chilled.
Step 5 : Serve. Pour the drink into a martini glass and garnish with a sprinkle of coconut sugar and a few pistachios on top and enjoy!
Baklava Espresso Martini Expert Tips
- Prepare the espresso first so it has time to cool down. I like to place mine in the fridge so it's slightly chilled.
- Only toast the pistachios in the water and coconut sugar until the water is a caramel color and the sugar has dissolved. If you let it simmer for too long, the water will evaporate and the mixture will be come thick and sticky like caramel.
- Blend the pistachio mixture well until no chunks remain and filter well. The liquid is the "syrup" used in the cocktail so we want it as thin and smooth as possible.
Frequently Asked Questions
It has a slight hazelnut flavor with a creamy caramel, vanilla, and coffee undertone.
Water, honey, sugar, and vanilla is used in baklava. Some baklavas also have a hint of rose water too.
Check out more cocktail recipes!
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Pistachio Espresso Martini
- 1 oz espresso
- 1 ½ oz vodka
- ¾ oz Frangelico liquor
- ¾ oz pistachio butter syrup
- ½ teaspoon rose water
- 1 tablespoon aquafaba - you can also use half an egg white
For the pistachio butter syrup
- 2 tablespoon pistachios - shelled
- 3 tablespoon water
- 2 tablespoon coconut sugar - sub. brown sugar if needed
- ½ teaspoon vanilla
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- coconut sugar
- Prepare the espresso and set it off to the side to cool down. I like to pop the cup in the fridge to chill slightly.1 oz espresso
- Make the pistachio butter syrup by adding the pistachios, water, and coconut sugar to a skillet and heat over medium-low heat. Stir well until the water has turned a caramel color and the sugar has dissolved. Allow the pistachios to simmer in the liquid for 1 minute, stirring well. Watch this closely as the liquid can easily thicken up and get sticky.Remove the skillet from the stove and stir in the vanilla extract, nutmeg, and cinnamon.Blend the pistachios and the liquid in a small sauce blender (or use an immersion blender) until well mixed and no large clumps remain. Strain the pistachio butter mixture through a mesh strainer into a glass. The liquid is the syrup we want! If you want, store the leftover thick pistachio paste in the fridge as it's great on toast!This recipe will make enough pistachio butter syrup for 3 cocktails. Store extra in an airtight container in the fridge.2 tablespoon pistachios, 3 tablespoon water, 2 tablespoon coconut sugar, ½ teaspoon vanilla, ⅛ teaspoon nutmeg, ⅛ teaspoon cinnamon
- Add the espresso, vodka, Frangelico, pistachio butter syrup, rose water, and aquafaba to a cocktail shaker and dry shake well with no ice. The drink will get nice and frothy!1 ½ oz vodka, ¾ oz Frangelico liquor, ¾ oz pistachio butter syrup, ½ teaspoon rose water, 1 tablespoon aquafaba
- Fill up the cocktail shaker with ice and shake well to make the martini nice and cold.Ice
- Pour the cocktail into a martini glass and sprinkle with a little extra coconut sugar and top with a few pistachios on top and serve!