Cinnamon Roll Espresso Martinis

steps

1. Make the syrup: In a pot, combine 1 cup water, sugars, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat, stirring until sugars dissolve, about 2 to 3 minutes. Remove from heat and stir in vanilla extract and sweetened condensed milk until smooth and creamy. Allow to cool. Syrup will continue to thicken more as it cools. Store in a jar or bottle in the fridge for up to 2 weeks. Shake well before using.
2. Make the martini: Add 1 ounce of cinnamon roll syrup to a flat plate. In a separate small bowl, combine brown sugar, white sugar, and cinnamon. Prepare a martini glass by dipping the rim in syrup, then into a cinnamon sugar mix. Add vodka, coffee liqueur, cold brew concentrate, and remaining 1 ounce cinnamon roll syrup to a cocktail shaker
with ice. Shake well, strain into a glass, and serve

Tailgate tip: To easily serve a crowd, take the single-serve martini recipe and multiply each ingredient by 8.In a large airtight container, combine the sugars and cinnamon and store until ready to serve. For the martinis, combine all liquid ingredients in a large pitcher and chill until ready to serve. For a non-alcoholic version, stir 1–2 tablespoons of the syrup into hot or iced coffee for a cozy mocktail.