St. Agrestis ‘espresso Martini’ Recipe

Prepare the coffee

If using cold-brew, measure 1 cup of strong cold-brew. If using espresso concentrate, cool to room temperature before using. If you want extra body, dissolve 1 tsp instant espresso in 1–2 tablespoons of warm water and add to the cold brew.

In a small mixing cup or measuring glass combine 2 tablespoons simple syrup, 1 teaspoon dark chocolate or cacao syrup, and 1 tablespoon non-alcoholic coffee syrup. Stir or whisk briefly to combine. Taste and adjust sweetness — the finished drink should be pleasantly sweet but coffee-forward.

Add 2 tablespoons oat milk and 1 tablespoon aquafaba (or egg-white substitute) to the mixing glass. The aquafaba helps create a thick espresso-martini-style foam without alcohol. Add 1 teaspoon vanilla extract here as well.

Dry shake for foam

Pour the coffee base and the combined syrups and cream into a cocktail shaker without ice. Seal and shake vigorously (hard) for 15–20 seconds to aerate and build foam from the aquafaba/egg-white substitute.

Wet shake to chill

Open the shaker, add 1 cup of ice, then re-seal and shake vigorously for another 12–15 seconds until the exterior of the shaker becomes frosty and the mixture is well-chilled. This two-step shake (dry then wet) yields the rich, velvety foam characteristic of an espresso martini.

Double strain the shaken mixture through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and ensure a smooth surface. Pour gently so the foam rises to the top.

Garnish with three espresso beans placed in the center of the foam. Lightly dust with a pinch of micronized cocoa or finely grated dark chocolate if desired.

Serve immediately. Stirring is not necessary — sip through the foam to experience the layered flavors.