Cold Gogh Brew Double Espresso Martini Recipe

Chill glass

Place a martini glass or coupe in the freezer for at least 5 minutes or fill it with 1/2 cup ice while you build the cocktail to chill.

Brew and cool espresso

Brew a double espresso (about 2 oz). Allow it to cool to room temperature, or cool quickly over an ice bath. The espresso should be cold before shaking to avoid excessive dilution.

If using cold-brew concentrate: measure 1 oz. If the concentrate is very strong, you may use 0.5–1 oz and reduce the espresso by the same amount to balance strength.

Add ingredients to shaker

Into a cocktail shaker, add 1 cup of ice, 2 oz vodka, 1 oz coffee liqueur, 2 oz cooled double espresso, 1 oz cold-brew concentrate, 0.5 oz simple syrup, and 0.25 oz cold water (if needed to help balance). If you want a slightly creamier texture, add 0.5 oz fresh cream or whole milk now.

Dry shake (optional)

For a frothier crema, first shake without ice (dry shake) for 10–12 seconds to emulsify the cream and coffee. This step is optional but recommended for a velvety top.

Wet shake

Add ice (if you didn't add earlier) or use the ice already in the shaker and shake vigorously for 12–18 seconds. Aim for rapid, hard shakes so the exterior of the shaker becomes well chilled and slightly frosty — this creates a foamy crema and properly chills the cocktail while minimizing over-dilution.

Strain

Discard the ice from the chilled glass if used. Double-strain the shaken cocktail into the chilled martini glass using a fine mesh strainer and the shaker's strainer to remove small ice shards and any coagulated cream, producing a smooth surface.

Garnish

Carefully place 3 coffee beans on top of the foam in a triangle. Lightly dust with a whisper of cocoa powder, if desired.

Serve immediately. The cocktail yields a bold coffee-forward flavor with a silky foam and should be enjoyed fresh while still chilled.