Espresso Mocktini Recipe

Chill glass

Place the martini or coupe glass in the refrigerator or fill with ice water for at least 5 minutes to chill. If using an optional vanilla-rim, lightly rim the glass by running the 0.25 oz vanilla syrup around the lip and set aside to adhere.

Brew espresso

Brew two fresh shots (about 2 oz) of espresso. Use a quality dark or medium roast for pronounced coffee flavor. Let the espresso rest 20–30 seconds so it is hot but not scalding; this improves texture when shaken with ice.

Add 4 large ice cubes to the cocktail shaker.

Pour the hot (slightly rested) 2 shots of espresso into the shaker over the ice. Note: the brief heat will help create a creamy froth when shaken.

Add 0.75 oz house-made vanilla syrup to sweeten. Adjust to 1 oz for a sweeter profile.

Add 1 oz non-alcoholic Irish cream and 0.5 oz Lyre's Coffee Liqueur alternative to build the mocktail’s creaminess and coffee liqueur flavor.

Secure the shaker lid tightly. Vigorously shake for 12–18 seconds until the exterior of the shaker becomes very cold and you see a thick, velvety crema forming from the hot espresso interacting with the ice and cream.

Discard ice or water from the chilled glass if used. If you rimmed the glass with vanilla syrup, dip the rim in a fine cocoa or simply let it set.

Double-strain the contents of the shaker into the chilled martini/coupe glass using a fine strainer to catch ice shards and ensure a smooth surface.

Garnish with three coffee beans placed on top of the crema. Optionally dust a light 0.25 tsp of cocoa powder over the crema for aroma and presentation.

Serve immediately while the mocktini is cold and the crema is fresh.