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Mezcal Espresso Martini Recipe

Name: Los Mochis London Citys MEZCAL ESPRESSO MARTINI Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz Del Maguey Vida mezcal; 0.75 oz Mr. Black coffee liqueur; 1 oz Solo Cold Brew coffee (concentrate or strong cold brew); 0.25 oz Simple syrup (1:1 sugar to water); 0.5 oz Freshly pulled espresso (optional, for extra crema); 1 cup Ice; 3 to taste Coffee beans (for garnish); 0.25 oz Mezcal (for glass rinse) or mezcal rinse + smoked sea salt; 0.25 tsp Smoked sea salt

Inspired by Los Mochis London City

Time10m

Serves1

Del Maguey Vida, Solo Cold Brew Coffee, Mr. Black

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Ingredients

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Cocktail

2 oz Del Maguey Vida mezcal3/4 oz Mr. Black coffee liqueur1 oz Solo Cold Brew coffee (concentrate or strong cold brew)1/4 oz Simple syrup (1:1 sugar to water)1/2 oz Freshly pulled espresso (optional, for extra crema)1 cup Ice3 to taste Coffee beans (for garnish)

Optional Rinse / Smoked Salt Rim

1/4 oz Mezcal (for glass rinse) or mezcal rinse + smoked sea salt1/4 tsp Smoked sea salt

Method

Prepare Glass

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you mix the cocktail to ensure the drink stays cold and preserves crema.

Optional smoked-salt rim

If using a rim: pour the 0.25 oz mezcal rinse into a small shallow dish and place smoked sea salt on a second small plate. Lightly wet the glass rim with the mezcal rinse (rotate the glass to coat the inner rim), then dip the rim into the smoked sea salt to adhere a thin ring. Alternatively, pour the rinse into the chilled glass, swirl it to coat, then discard excess before pouring the cocktail.

Mix Cocktail

Add ingredients to shaker

Fill a cocktail shaker about two-thirds full with ice (roughly 1 cup). Add 2 oz Del Maguey Vida mezcal, 0.75 oz Mr. Black coffee liqueur, 1 oz Solo Cold Brew coffee, 0.25 oz simple syrup, and if using, 0.5 oz freshly pulled espresso.

Dry shake (optional)

For a richer, creamier crema, first seal the shaker and shake vigorously without ice for 8–10 seconds to emulsify the espresso/liqueur mixture.

Wet shake

Add ice if you skipped adding ice earlier or ensure there's ice in the shaker. Seal and shake vigorously for 12–18 seconds until the outside of the shaker becomes very cold and you see a foamy crema forming. A hard shake is important to create the characteristic silky foam of an espresso martini variant.

Double strain and serve

Remove the chilled glass from the freezer or drain the ice water. Using a Hawthorne strainer and a fine mesh sieve, double-strain the cocktail into the prepared coupe or martini glass to remove ice shards and ensure a smooth surface for the crema.

Garnish

Gently float three coffee beans on top of the crema (arranged in a line or triangle). If you rimmed with smoked salt, serve immediately to enjoy the aroma interplay between mezcal smoke and cold-brew coffee.

Notes & Adjustments

Sweetness and coffee intensity can be adjusted: increase simple syrup by 0.25–0.5 oz if you prefer sweeter; increase Solo Cold Brew or espresso by 0.25–0.5 oz for stronger coffee notes. Use Del Maguey Vida for its vegetal, smoky agave character; you can substitute a different mezcal but adjust quantity to taste.