I just used cold brew in my Espresso Martini Recipe Easy and the result is a dangerously silky, caffeinated dessert-in-a-glass that has me reaching for a second before I finish the first.

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I’m obsessed with this stupidly simple espresso martini because it hits the after-dinner sweet spot without drama. I love a big, silky sip that still wakes my brain, and using cold brew concentrate lets me skip the espresso machine tantrums.

And yes, this is an Espresso Martini Recipe Easy enough for any night I decide to be fancy but lazy. I taste bittersweet coffee, the dark rum-like notes that feel adult, and the tiny floating trio of 3 whole coffee beans for garnish makes it feel dressed up.

Cold Brew Alcohol Drinks for the win. No fluff, just buzzy joy.

Ingredients

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Vodka, gives a clean boozy kick that warms the drink without stealing coffee flavor.
Coffee liqueur, pours in caramel-roasted sweetness and comfy mocha notes, like dessert in a glass.
Cold brew concentrate, delivers bold cold coffee flavor and keeps it smooth, never bitter.
Simple syrup, tames bitterness and smooths edges, adjust so it’s not too sweet.
Ice, cools everything instantly and helps create that silky shaken mouthfeel.
Coffee beans, three for garnish give a roasted aroma and look oh-so-classy.
Basically, a splash of vanilla or tiny salt pinch adds cozy warmth and balance.

Ingredient Quantities

2 oz (60 ml) vodka

1 oz (30 ml) coffee liqueur (eg Kahlua)

1 oz (30 ml) cold brew concentrate, chilled

1/2 oz (15 ml) simple syrup, or to taste

Ice, enough for shaking

3 whole coffee beans for garnish

Optional: 1/4 tsp vanilla extract or a tiny pinch of salt for depth

How to Make this

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1. Chill a coupe or martini glass in the freezer for a few minutes so the cocktail stays cold.

2. Add 2 oz vodka, 1 oz coffee liqueur, 1 oz chilled cold brew concentrate, and 1/2 oz simple syrup into a cocktail shaker. If you want extra depth add 1/4 tsp vanilla extract or a tiny pinch of salt.

3. Fill the shaker with lots of ice, about 3/4 full so it chills fast.

4. Shake like crazy for 15 to 30 seconds until the outside of the shaker gets very cold and you see a frothy layer forming. The vigorous shake creates that creamy foam everyone loves.

5. Double strain the mixture into your chilled glass using a hawthorne strainer then a fine mesh strainer if you have one, this removes tiny ice chips and gives a smooth top.

6. Let the foam settle for a second, then gently place 3 whole coffee beans on top as garnish.

7. Taste once; if it needs more sweetness add a little more simple syrup next time or stir a tiny bit and adjust.

8. Serve immediately. Drink slowly and enjoy the rich coffee flavor without waiting for espresso.

Equipment Needed

1. Coupe or martini glass, chilled in the freezer for a few minutes so the drink stays cold
2. Cocktail shaker (Boston or cobbler) to mix and froth the ingredients
3. Jigger or measuring spoons, for 2 oz, 1 oz and 1/2 oz pours — accuracy matters
4. Plenty of ice, for filling the shaker about 3/4 full so it chills fast
5. Hawthorne strainer to hold back the big ice when pouring
6. Fine mesh strainer to double strain and remove tiny ice shards for a silky top
7. Bar spoon or small spoon, to stir a touch if you need to adjust sweetness
8. Small measuring spoon (1/4 tsp) for optional vanilla or a tiny pinch of salt, plus a little dish for the 3 coffee beans garnish

Enjoy making it, its quick and worth the slightly ridiculous shake.

FAQ

Q: Can I use regular brewed coffee instead of cold brew concentrate? A: You can, but chilled strong coffee works best. If using drip coffee, make it twice as strong and chill it well so the drink stays cold and the flavor isnt watered down.

Q: What vodka should I use? A: Use a mid‑range vodka you like. No need for top shelf, but avoid cheap harsh stuff since the coffee flavors are subtle and will show any burn.

Q: How sweet should the drink be? A: Start with the 1/2 oz simple syrup, then taste. Add a little more if you like it sweeter. Kahlua adds sweetness too, so go slow.

Q: How do I get that creamy foam on top? A: Shake very hard with lots of ice for 15 to 20 seconds, then double strain into a chilled glass. The vigorous shake and cold brew concentrate create the silky foam.

Q: Can I make this ahead for a party? A: You can premix the vodka, coffee liqueur and cold brew in the fridge, but dont add ice or shake until serving. Shake each cocktail just before pouring to get the foam.

Q: Any tweaks for more depth? A: Add 1/4 tsp vanilla extract or a tiny pinch of salt to the mix. Both bring out the coffee notes, but use them sparingly so they dont overpower the drink.

Easy Espresso Martini Cold Brew Recipe (No Espresso Required!) Substitutions and Variations

Vodka: white rum (mild, slightly sweet), reposado tequila (adds warmth), or grain neutral vodka swap with flavored vodka like vanilla if you want extra aroma.
Coffee liqueur: use Tia Maria, or 1 oz strong brewed coffee plus 1/2 oz brown sugar syrup, or coffee syrup if you want a non-alcoholic twist.
Cold brew concentrate: use very strong hot-brewed coffee cooled, or dissolve 1 tsp instant espresso in 1 oz chilled water, or ready-to-drink iced coffee concentrated.
Simple syrup: honey syrup (equal parts honey and hot water), maple syrup for a woody note, or agave nectar for a lighter sweetness.

Pro Tips

1. Chill everything first, glass and shaker, then work fast so it stays icy cold. If the drink warms even a little the foam goes away and it gets watery, so dont dawdle.

2. Use big, clear ice in the shaker not tiny crushed ice. Big cubes chill without melting as fast which keeps the flavor bright, and you still get that nice froth if you shake long.

3. Taste and tweak sugar in small amounts. Start with the less syrup than you think you need, you can always add more, but you cant take it out once its too sweet.

4. If you want a silkier mouthfeel try a half second of dry shake (no ice) then add ice and shake hard. It helps build a thicker foam, but its easy to overdo it so practice once or twice.

5. Use a quality cold brew concentrate and fresh coffee beans for garnish. Cheap concentrate makes the whole thing flat, and three beans on top give the right look but dont over clutter the foam.

Easy Espresso Martini Cold Brew Recipe (No Espresso Required!)

Recipe by Sam Ecclestone

0.0 from 0 votes

I just used cold brew in my Espresso Martini Recipe Easy and the result is a dangerously silky, caffeinated dessert-in-a-glass that has me reaching for a second before I finish the first.

Servings

servings

Calories

280

kcal

Equipment: 1. Coupe or martini glass, chilled in the freezer for a few minutes so the drink stays cold
2. Cocktail shaker (Boston or cobbler) to mix and froth the ingredients
3. Jigger or measuring spoons, for 2 oz, 1 oz and 1/2 oz pours — accuracy matters
4. Plenty of ice, for filling the shaker about 3/4 full so it chills fast
5. Hawthorne strainer to hold back the big ice when pouring
6. Fine mesh strainer to double strain and remove tiny ice shards for a silky top
7. Bar spoon or small spoon, to stir a touch if you need to adjust sweetness
8. Small measuring spoon (1/4 tsp) for optional vanilla or a tiny pinch of salt, plus a little dish for the 3 coffee beans garnish

Enjoy making it, its quick and worth the slightly ridiculous shake.

Ingredients

2 oz (60 ml) vodka
1 oz (30 ml) coffee liqueur (eg Kahlua)
1 oz (30 ml) cold brew concentrate, chilled
1/2 oz (15 ml) simple syrup, or to taste
Ice, enough for shaking
3 whole coffee beans for garnish
Optional: 1/4 tsp vanilla extract or a tiny pinch of salt for depth

Directions

Chill a coupe or martini glass in the freezer for a few minutes so the cocktail stays cold.
Add 2 oz vodka, 1 oz coffee liqueur, 1 oz chilled cold brew concentrate, and 1/2 oz simple syrup into a cocktail shaker. If you want extra depth add 1/4 tsp vanilla extract or a tiny pinch of salt.
Fill the shaker with lots of ice, about 3/4 full so it chills fast.
Shake like crazy for 15 to 30 seconds until the outside of the shaker gets very cold and you see a frothy layer forming. The vigorous shake creates that creamy foam everyone loves.
Double strain the mixture into your chilled glass using a hawthorne strainer then a fine mesh strainer if you have one, this removes tiny ice chips and gives a smooth top.
Let the foam settle for a second, then gently place 3 whole coffee beans on top as garnish.
Taste once; if it needs more sweetness add a little more simple syrup next time or stir a tiny bit and adjust.
Serve immediately. Drink slowly and enjoy the rich coffee flavor without waiting for espresso.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.