Restaurants›Brood and Barley›Brood Espresso Martini Recipe

Brood Espresso Martini Recipe

Name: Brood and Barleys Brood Espresso Martini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz vodka; 1 oz coffee liqueur (e.g., Kahlúa); 1 oz cold brew coffee (concentrate or regular, chilled); 0.5 oz simple syrup (1:1 sugar to water); 0.5 oz freshly pulled espresso (cooled slightly); 1 cup ice; 3 to taste espresso beans (for garnish)

Inspired by Brood and Barley

Time10m

Serves1

Vodka, Coffee Liqueur, Cold Brew, Sugar, Espresso Beans

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Ingredients

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Cocktail

2 oz vodka1 oz coffee liqueur (e.g., Kahlúa)1 oz cold brew coffee (concentrate or regular, chilled)1/2 oz simple syrup (1:1 sugar to water)1/2 oz freshly pulled espresso (cooled slightly)1 cup ice3 to taste espresso beans (for garnish)

Method

Cocktail

Prepare glass

Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you prepare the cocktail. If using ice water, discard it and dry the glass before pouring.

Combine ingredients

In a cocktail shaker, add the vodka (2 oz), coffee liqueur (1 oz), cold brew (1 oz), simple syrup (0.5 oz), and the cooled espresso (0.5 oz).

Add ice and shake

Fill the shaker with ice (about 1 cup) until roughly 2/3 full. Secure the lid and shake vigorously for 15–20 seconds. Vigorous shaking chills the drink and creates a rich, silky crema from the espresso and cold brew.

Double-strain and serve

Remove ice from the chilled glass if used. Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne strainer and a fine-mesh strainer (or the shaker's built-in strainer plus a small sieve) to remove small ice chips and ensure a smooth surface.

Garnish

Float 3 espresso beans gently on the crema as a classic garnish. Alternatively, dust a tiny pinch of finely grated chocolate or cocoa powder over the top if desired.

Notes

Adjust sweetness by increasing or decreasing the simple syrup. If you prefer a stronger coffee flavor, use a higher ratio of cold brew or use a cold brew concentrate and reduce the cold water content accordingly. The cooled espresso helps produce a better crema — avoid using piping-hot espresso.