Espresso Martini Mocktail

Before you start

The best part of an espresso martini is the thick, tan foam on top, and that comes from the coffee rather than the vodka. Freshly pulled espresso is full of oils and dissolved gases that whip into a dense head when shaken hard with ice. Without vodka and coffee liqueur, the drink needs a sweet, coffee-flavored syrup for body and a little extra coffee to keep the flavor deep.

Use espresso that is hot from the machine or at least made in the last few minutes, because stale coffee does not foam well. Shake longer and harder than feels necessary, double-strain, and wait a few seconds for the foam to settle before adding the three beans on top.

Ingredients

• 60 ml (2 oz) freshly pulled espresso — a double shot, about 18 g coffee
• 20 ml (¾ oz) demerara or brown sugar syrup (1:1) — or coffee syrup
• 30 ml (1 oz) cold brew concentrate or chilled strong coffee — adds depth and helps chill
• 1 pinch fine salt — optional
• 3 whole coffee beans — for garnish

Method

1. Put the coupe in the freezer for at least 10 minutes. A cold glass keeps the foam stable longer.
2. Pull a double shot of espresso. Add it to the shaker straight away with the syrup, cold brew and salt, and stir for a few seconds so the sugar dissolves into the hot coffee.
3. Fill the shaker to the top with ice. The extra ice helps chill hot espresso quickly without over-diluting it.
4. Seal and shake very hard for 15 to 20 seconds. You should hear the ice change from sharp rattling to a duller, slushy sound as the foam builds.
5. Double-strain through the Hawthorne and fine strainers into the chilled glass, pouring from a little height to help the foam layer form.
6. Let it sit for about 10 seconds so the foam settles, then float three coffee beans in the center and serve.

Tips for success

• A moka pot works if you do not have an espresso machine. Its coffee foams less, so shake a little longer and add a pinch of salt.
• Make a quick coffee syrup by stirring 60 g brown sugar into 60 ml hot espresso or strong coffee until dissolved. Cool before storing.
• Dark roasts give a chocolatey drink; medium roasts taste fruitier and brighter. Pick the one you like as a straight espresso.

Substitutions

Espresso

Use 60 ml very strong instant espresso made with 2 tsp powder. The flavor is flatter and the foam thinner, but it still works in a pinch.

Demerara syrup

Maple syrup adds a caramel note, and vanilla syrup makes a sweeter, dessert-style drink. Use the same amount.

Cold brew

Use 30 ml non-alcoholic coffee liqueur alternative for a sweeter, more liqueur-like profile, and cut the syrup to 10 ml.

Variations

Salted caramel

Swap the demerara syrup for 20 ml caramel syrup and add a small pinch of flaky salt on the foam.

Mocha martini mocktail

Add 10 ml chocolate syrup and garnish with finely grated dark chocolate.

Troubleshooting

There is little or no foam

The espresso was stale or the shake was too gentle. Use coffee pulled within a few minutes and shake hard for a full 15 seconds or more.

The drink is lukewarm

Hot espresso melts ice fast. Fill the shaker completely with ice, add the cold brew, and pre-chill the glass.

It tastes bitter and harsh

Add 5 ml more syrup and a pinch of salt. A slightly longer shake also softens bitterness.

Storage

Serve immediately, as the foam collapses within about 10 minutes. Sugar syrups keep in a sealed jar in the refrigerator for 2 to 4 weeks; discard if cloudy. Coffee syrup made with espresso is best used within 1 week.

Safety notes

Contains a double shot of espresso plus cold brew, so it is high in caffeine. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults, but sensitivity varies. It may affect sleep if served late.