This Mexican Cocktail Is a Million Times Better Than an Espresso Martini

This café de olla martini takes that nostalgic flavor and transforms it into a sophisticated cocktail.

Espresso meets sweet cinnamon and piloncillo-infused syrup to create the ultimate cocktail. Ryan Liebe/TCA

By Janette Zepeda TheKitchn.com

I have fond memories of sipping café de olla, a traditional Mexican coffee brewed with warm spices, when I was growing up. It always felt like a hug in a mug. This café de olla martini takes that nostalgic flavor and transforms it into a sophisticated cocktail—it’s the perfect combination of childhood memories and adult indulgence. Café de olla is traditionally made with pilloncillo (an unrefined Mexican cane sugar sold in cone-shaped blocks), cinnamon, and sometimes star anise or cloves—it’s a fragrant, sweet-spiced coffee that warms both the body and soul. In this cocktail, I wanted those spices to shine; the cinnamon, piloncillo, and subtle hints of star anise wrap around the espresso and rum to evoke the cozy feeling of a chilly fall afternoon.

Although it’s a cocktail that can be enjoyed year-round, it’s especially great when the cooler months arrive and fall approaches. The comforting, inviting aromas of warm spices and coffee fill the room and instantly draw people in. Each sip is a delightful play of sweet, bitter, and spiced notes, so the cocktail is layered and satisfying.

Why You’ll Love It

• So cozy. The aromatic spices and coffee create a comforting cocktail that’s bursting with flavor.
• A unique twist on the classic. Using a spiced simple syrup transforms the classic martini into a fall-forward cocktail.

Key Ingredients in Café de Olla Martini

• Spiced rum: Adds warmth, depth, and subtle spice notes that complement the coffee flavors.
• Espresso: Provides a rich, bold coffee backbone with a smooth, slightly bitter balance.
• Café de olla syrup: Brings sweetness, aromatics, and a caramel-like richness that ties the cocktail together.

Helpful Swaps

The café de olla syrup makes about 3/4 cup, which is enough syrup for about 12 cocktails. Refrigerate the syrup in an airtight container for up to 10 days. It also makes for an incredible coffee sweetener.

Café de Olla Martini

Serves 1

For the syrup (makes about 3/4 cup):

• 1 cup water
• 2 ounces pilloncillo or panela, or 1/3 cup packed dark brown sugar
• 2 (about 3-inch) cinnamon sticks
• 1 whole star anise

For each cocktail:

• 1 1/2 ounces spiced rum
• 1 ounce room-temperature brewed espresso
• 1 ounce vodka
• 3/4 ounce café de olla syrup (recipe above)
• 1/2 ounce high-quality coffee liqueur, such as Patron XO Café
• Ice
• Ground cinnamon, for garnish (optional)

Make the syrup:

Place 1 cup water, 2 ounces pilloncillo (if it’s shaped in a larger cylinder, cut into smaller pieces with a serrated knife first), 2 (about 3-inch) cinnamon sticks, and 1 whole star anise in a small saucepan. Bring to a boil over medium heat, stirring occasionally until the pilloncillo is dissolved. Reduce the heat to medium-low and simmer until the syrup is caramel-colored and reduced to 3/4 cup, 4 to 5 minutes.

Turn off heat. Let cool until warm to touch, about 30 minutes. Remove and discard the cinnamon sticks and star anise. If not using immediately, refrigerate in an airtight container for up to 10 days.

For each cocktail:

Place a martini glass in the freezer or refrigerator to chill for at least 5 minutes.

Place 1 1/2 ounces spiced rum, 1 ounce room temperature brewed espresso, 1 ounce vodka, 3/4 ounce café de olla syrup, and 1/2 ounce coffee liqueur in a cocktail shaker. Add enough ice to fill the shaker halfway. Seal the shaker and shake until the outside of the shaker is frothy, about 30 seconds.

Pour through a strainer into the glass. Lightly sprinkle with ground cinnamon if desired.

Recipe note: Avoid using an inexpensive coffee liquor like Kahlúa, which is too sweet for this cocktail.

Janette Zepeda is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].

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