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Have you observed a rise in the popularity of coffee-based cocktails without alcohol? Then, you might be interested in a non-alcoholic espresso martini! If this is not for you, then you can try a non-alcoholic Irish coffee.
The espresso martini combines the best of both worlds: a fancy cocktail befitting a night out and a shot of caffeine to counter the drowsiness that follows supper. Born out of the 1980s London bar scene, it is currently having a moment on cocktail menus once more, thanks to a new generation of drinkers infatuated with nostalgia.
They taste wonderful, look fantastic, and energize you, so it’s hardly surprising. Of course, all of that is possible without alcohol! Wow your visitors with a non-alcoholic espresso martini.
This coffee mocktail combines several flavors into one delectable, eye-catching beverage. The main flavors in a non-alcoholic espresso martini are espresso and vanilla. This alcohol free drink is a wonderful way to celebrate during Sober October, NOvember, Dry January, or any get-together. Enjoy the flavor (and the caffeine).
In this article, we have compiled different non-alcoholic espresso martini recipes from various sources. By following their instructions on making one, see what you like most!
- 1 coffee bean
- 45ml Lyre’s Coffee Originale
- 15ml Lyre’s White Cane Spirit
- 45ml fresh espresso or cold-drip coffee
- 10ml vanilla syrup
- Handful of ice cubes
- In a cocktail shaker, dry whisk your Lyre’s Coffee Originale, Lyre’s White Cane Spirit, fresh espresso or cold-drip coffee, and vanilla syrup.
- Add half a cup of ice.
- Shake vigorously for a little while before straining into a coupette or martini glass.
- Add a coffee bean as a garnish.
- 2 oz Seedlip Spice 94
- 2 oz Cold Brew Concentrate
- ½ oz Sugar Syrup
- 3 coffee beans
- Combine “vodka”, Cold Brew Concentrate, and Sugar Syrup in a shaker.
- Stir in the ice.
- Pour into coupe glass after two strains.
- Add the coffee beans as a garnish.
- 50ml espresso
- Ice cubes
- 25 ml vanilla syrup
- 25 ml water
- Pinch of salt
- Coffee beans (for garnish)
- 50 ml of your choice espresso (1 demitasse) should be brewed and chilled.
- Put some ice in the cocktail glass to chill it.
- Fill your shaker with the remaining ice (fill it up).
- Fill the shaker with water, cooled espresso, vanilla syrup, and a dash of salt.
- Shake well and strain the espresso martini mocktail into the glass.
- Add one or two coffee beans as a garnish before serving.
For the drink:
- 1 ½ oz ArKay
- 1 ¼ oz chilled espresso
- ¾ oz light brown sugar-rich syrup
- 3 coffee beans, for garnish
- Espresso powder, for garnish
For the light brown sugar-rich syrup
- 1 cup light brown sugar, packed
- ½ cup near-boiling hot water
For the syrup that contains light brown sugar:
- In a heat-safe container, combine the hot water with the light brown sugar and stir until the sugar is dissolved.
- Store in the refrigerator for up to two weeks after fully cooling.
For the drink:
- To enhance the aeration and prevent over-dilution of the drink, combine the components (apart from the garnish) in a cocktail shaker with about one-third ice.
- Fine-strain into a cooled coupe or martini glass. Add some extra foam from your strainer on top of the beverage.
- Add some coffee beans as a garnish and sprinkle some espresso powder on top. Serve immediately.
- 1 oz espresso
- 1 oz sweetened condensed milk
- 2 oz skim milk
- optional: 1 oz nonalcoholic vodka (add more coffee if you’d like a little more “kick”)
- In an ice-filled shaker, combine all the ingredients and shake vigorously. If you don’t have a cocktail shaker, a mason jar or anything else with a tight lid will suffice.
- Serve by pouring it into a martini glass.
- 1 oz non-alcoholic vodka
- 2 oz non-alcoholic coffee spirit
- 1.5 oz espresso drip
- ½ tsp vanilla bean paste
- 2 tsp maple syrup, adjust to taste
- coffee beans to garnish
- 2–3 tbsp of coconut cream or full-fat coconut milk (optional)
- While you prepare the remaining ingredients, prepare a fresh serving of drip espresso and let it chill for a moment in the freezer.
- Add all the ingredients and shake to blend in an empty shaker. After that, shake vigorously to cool while adding a few pieces of ice.
- Pour into a coupe glass to serve, then top with three coffee beans as a garnish.
Lyre's Peppermint Espresso Martini
- 1 oz Lyre’s Coffee Originale
- 1 oz Lyre’s White Spirit Cane
- 1 oz cold brew concentrate or espresso
- .75 oz Torani peppermint syrup
- crushed peppermint candy to the rim of your glass
- 3 coffee beans for garnish
- Add all ingredients (minus peppermint and beans) to a shaker with ice and shake.
- Strain into peppermint rimmed glass. Wet the rim for candies or for extra stickiness use simple syrup.
Non-Alcoholic Espresso Martini FAQs
One of the best modern inventions is the espresso martini. It gives you access to wine and coffee, making it ideal for unwinding with friends or taking a day off.
Instant coffee and brown sugar are great substitutes that you can use instead of coffee liqueur for your non-alcoholic espresso martini.
The old Kahlua brand, DaVinci Coffee Liqueur Gourmet Syrup, has what you need if you’re looking for a non-alcoholic version of that same rich flavor. Now, any beverage can taste just as fantastic as Kahlua without any of the negative effects of alcohol.
Add some to your milk, coffee, latte, or hot cocoa! Why not even drizzle it over a piece of your preferred cake? You can pair that cake with your non-alcoholic espresso martini!
The espresso martini is a cold, caffeinated alcoholic beverage made with espresso, vodka, and coffee liqueur. It is not a true martini because it does not contain gin or vermouth, but it is one of numerous beverages whose names use the word martini.
Meanwhile, you can literally make a non-alcoholic espresso martini by replacing it with N/A beverages and recipes.