Rise & Grind Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes (or fill with ice water while you prepare the cocktail) so the final drink is properly chilled.

Combine ingredients

In a cocktail shaker, add the dulce vida reposado tequila (2 oz), chilled cold brew (1 oz), butter pecan liqueur (1 oz), simple syrup (0.5 oz), and optional coffee liqueur (0.5 oz). If you want a touch more espresso intensity, add the 0.5 oz chilled espresso/cold brew.

Add ice and dry shake

Add a generous scoop of ice (about 1 cup) to the shaker. Seal and shake vigorously without straining for 8–10 seconds to chill the mixture thoroughly and begin emulsifying.

Wet shake for foam

Add a second short, very vigorous shake for 8–10 seconds (wet shake) to develop a silky crema on top. The combination of cold brew/espresso and the butter pecan liqueur will help create a light foam when shaken vigorously.

Double strain and serve

Remove the chilled glass from the freezer and double-strain the cocktail into it using both the shaker strainer and a fine mesh strainer to ensure a smooth texture and remove small ice shards.

Sprinkle the crushed butter pecan or finely chopped/crushed pecans (about 1 tsp) across the foam, then carefully float 3 coffee beans on top for aroma and presentation.

Serve immediately and enjoy. If the garnish sinks too quickly, lightly press the coffee beans into the foam so they rest on top.