Espresso Martini Zero Recipe
seedlip spice 94 non – alc spirit, espresso, cane syrup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Prepare espresso
Brew a fresh single-shot espresso (about 1 oz) using an espresso machine. If you prefer a less hot liquid, pull the shot and allow it to cool briefly or use chilled strong cold-brew concentrate. The espresso should be freshly made to give the drink a robust crema and coffee flavor.
Combine ingredients
Fill a cocktail shaker halfway with ice. Add 2 oz Seedlip Spice 94, 1 oz freshly brewed (and slightly cooled) espresso, and 0.5 oz cane syrup into the shaker. If you prefer a slightly less intense profile, add up to 0.25 oz cold water for mild dilution.
Dry shake (optional for crema)
For a silkier, frothier top (especially helpful if your espresso is warm), first shake the mixture vigorously without ice for 8–10 seconds. This helps emulsify the espresso and syrup for better crema.
Wet shake
Add fresh ice to the shaker (if you performed a dry shake, now add ice). Shake very vigorously for 12–15 seconds until the outside of the shaker feels very cold and the liquid is well aerated.
Double strain and serve
Double strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice chips and any espresso grounds. Aim for a smooth, velvety surface with a light crema.
Garnish
Garnish the finished cocktail with three coffee beans placed on the crema in a triangle. Optionally, very lightly dust the top with a pinch (about 0.1 tsp) of fine cocoa powder for added aroma and visual contrast.