Teetotal Espresso Martini (up) Recipe
An elegant glass of Baba's espresso...
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Ingredients
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Coffee Base
Sweet + Body
Nonalcoholic Spirit & Texture
Citrus & Bitterness
Garnish
Equipment
Method
Coffee Base
- 1
Prepare espresso
Brew 2 oz (about 60 ml) of very strong espresso. If using a very concentrated cold brew instead, measure 2 oz. If using instant or a weaker brew, dissolve the instant in 30 ml hot water to reach similar intensity. Allow the espresso to cool slightly (30–60 seconds) but keep it warm enough to help dissolve syrup.
Sweet + Body
- 2
Make or measure simple syrup
If you don't have ready simple syrup, dissolve 1 tablespoon white cane sugar in 0.5 oz (about 15 ml) hot water and stir until fully dissolved. Measure 0.5 oz of syrup for the cocktail.
Nonalcoholic Spirit & Texture
- 3
Combine nonalcoholic elements
In a cocktail shaker, add the 2 oz espresso, 0.5 oz nonalcoholic neutral spirit (or glycerin-based alternative) and 0.75 oz nonalcoholic coffee liqueur or concentrated coffee syrup. These provide the boozy mouthfeel and depth typical of an espresso martini.
Citrus & Bitterness
- 4
Add bitters and oils
Add 2 dashes of Angostura bitters (or nonalcoholic bitters) to the shaker to introduce subtle spice and bitterness. Hold the orange peel intact for now to express oils later.
Shake & Chill
- 5
Dry shake (optional)
For a richer, foamy crema, close the shaker and shake vigorously without ice for 10 seconds. This helps emulsify the espresso with the syrup and nonalcoholic spirit.
- 6
Shake with ice
Add plenty of ice to the shaker, seal, and shake very hard for 12–18 seconds until the outside of the shaker is frosty and you see a good foam forming. The vigorous shake is key to producing the characteristic silky crema of an espresso martini.
Strain & Garnish
- 7
Double strain into glass
Using a fine strainer over your chilled martini (up) glass, pour the shaken cocktail to capture ice shards and produce a smooth surface. Aim for a silky, nearly black liquid with a tan crema layer on top.
- 8
Express orange oils
Hold the orange peel over the glass and give it a quick snap to release the essential oils onto the surface of the drink. Optionally rub the rim with the peel for extra aroma, then discard or use as additional garnish.
- 9
Finish
Garnish with three coffee beans arranged across the crema. If desired, dust a light sprinkle (about 1/4 tsp) of fine cocoa powder or grated dark chocolate over the top for an extra layer of aroma and presentation.
