Nouveau Espresso Martini Zéro Sans Recipe

Chill glass

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

Brew & cool espresso

Brew 1 oz fresh espresso (preferably double shot scaled to volume) and allow it to cool slightly for 1–2 minutes. If using strong coffee, ensure it's hot but not scalding — cooling a little prevents melting too much ice and diluting the drink.

Combine ingredients

In a cocktail shaker, add 6 ice cubes, 2 oz Seedlip Spice 94, 1 oz cooled espresso, 0.5 oz cold brew concentrate (optional for more body), 0.5 oz simple syrup, and 0.25 oz nonalcoholic coffee liqueur substitute (or an extra 0.25 oz espresso if you don't have a substitute).

Dry shake (for foam)

First, seal the shaker and shake vigorously for 10–15 seconds without ice (dry shake). This helps build a silky, espresso-martini‑style crema even without egg white.

Wet shake (chill & dilute)

Add ice to the shaker if you removed it for the dry shake (or keep the original ice) and shake very hard for 15–20 seconds until the shaker is frosty and the exterior is cold. This chills and lightly dilutes the cocktail and develops a good fragrant foam.

Double strain & serve

Discard the ice water from the chilled glass if used. Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh (to catch any tiny ice shards) to create a silky surface and smooth texture.

Garnish with 3 whole coffee beans placed gently on top of the foam in a triangular arrangement to echo classic espresso‑martini presentation.

If you prefer a slight sweet rim, wet the glass lip with a little espresso or simple syrup before pouring and dip the rim into 1 teaspoon of fine caster sugar. Use sparingly so the sugar does not dominate the cocktail.

Serve immediately while the foam is fresh and the drink is cold.