Sweet Potato Espresso Mezcal Martini with Brown Sugar Syrup
This bold and smoky cocktail combines the earthy sweetness of roasted sweet potatoes with the rich intensity of brewed espresso, all lifted by the complex flavors of mezcal and a touch of brown sugar syrup. It’s a dairy-free drink that layers warmth from ground cinnamon, making it a cozy yet sophisticated treat. Perfect for fall or anytime you want to impress with something unique, this martini is deliciously smooth and balanced, with a subtle sweetness. Optional coffee liqueur adds depth, while the mezcal brings a signature smokiness.
Ingredients
- 1 oz mezcal for smoky flavor
- 1 oz brewed espresso chilled
- 1 oz sweet potato puree smooth and creamy
- 1/2 oz brown sugar syrup recipe below
- 1/2 oz coffee liqueur optional, for extra depth
- Dash of ground cinnamon optional, to mix in
- Ice cubes
- Ground cinnamon or nutmeg for garnish optional
Brown Sugar Syrup:
- 1/2 cup brown sugar
- 1/2 cup water
- Combine in a saucepan and heat until sugar is dissolved. Let it cool before using.
Instructions
Prepare the Sweet Potato Puree:
- Roast or steam the sweet potato, then blend until smooth. Make sure the puree is lump-free for a silky texture in the drink.
Make the Brown Sugar Syrup:
- In a small saucepan, combine equal parts brown sugar and water. Heat until the sugar dissolves completely, then let the syrup cool.
Brew the Espresso:
- Brew a shot of espresso and allow it to cool.
Shake the Cocktail:
- In a cocktail shaker, combine the mezcal, chilled espresso, sweet potato puree, brown sugar syrup, and a dash of cinnamon.
- Add ice and shake vigorously until well chilled and smooth.
Strain and Serve:
- Strain into a chilled martini glass.
Garnish:
- Garnish with a light dusting of ground cinnamon or nutmeg, or garnish with a cinnamon stick for extra warmth.
Tried this recipe?Let us know how it was!
