Espresso MartiNO
A bold, frothy zero-proof espresso cocktail — cold brew coffee concentrate, simple syrup, and aromatic botanical spirit shaken to a silky finish.
- 2 oznon alcoholic botanical spirit
- 1½ ozcold brew coffee
- ½ ozsimple syrup
- three coffee beansgarnish
- 1Chill a coupe glass in the freezer for at least 5 minutes.
- 2Combine 2 oz botanical spirit, 1.5 oz cold brew coffee, and 0.5 oz simple syrup in a cocktail shaker.
- 3Fill the shaker three-quarters with ice.
- 4Shake hard for 15–20 seconds — a vigorous shake is essential for generating foam from the cold brew.
- 5Double-strain through a fine mesh strainer into the chilled coupe glass.
- 6Garnish with three coffee beans placed in the center of the foam.
- 7Serve immediately before the foam settles.
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The Espresso Martini was created in London around 1983 by bartender Dick Bradsell, who reportedly combined vodka, coffee liqueur, and fresh espresso for a model who asked for something to wake her up and then intoxicate her. By the early 2000s, the drink had become a global phenomenon. The Espresso MartiNO strips out the vodka and coffee liqueur while preserving the format's defining character: a rich, frothy, coffee-forward shaken cocktail that feels indulgent. Bartenders at Cook & Nelson and several NA-focused bars have developed this build using Seedlip Spice 94 for its warm, aromatic complexity alongside cold brew coffee concentrate. The result is a genuinely sophisticated NA alternative that works as a dessert cocktail or late-night serve.
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