Espresso Mocktini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes to chill while you assemble ingredients.

If not using pre-made cold brew concentrate, make a quick strong brew by steeping coarsely ground coffee in cold water (1:4 ratio) for 12–16 hours, then strain; measure 3 oz for this recipe.

Combine liquids

In a cocktail shaker, add the chilled cold brew concentrate (3 oz), zero-proof espresso liqueur (1.5 oz), and sweetened condensed milk (1 tbsp). Add simple syrup only if you prefer extra sweetness (about 1/2 tsp).

Add ice and shake

Add 4 ice cubes to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is icy cold and the mixture is slightly frothy from the condensed milk.

Prepare glass

Remove the chilled glass from the freezer. Optionally, wipe the rim with a small amount of condensed milk and dust with a light sprinkle of cocoa powder for a decorative edge.

Strain

Double-strain the shaken cocktail into the chilled martini or coupe glass using a fine mesh strainer to remove tiny ice shards and aeration debris, producing a smooth surface.

Using a microplane or fine grater, grate about 1 tsp of dark chocolate directly over the surface of the drink to create a delicate chocolate aroma and visual contrast.

Dust a small pinch (about 1/4 tsp) of cocoa powder over the chocolate shavings for extra depth.

Garnish with 2 whole coffee beans placed gently on the surface. Serve immediately.