NA Espresso Martini
Espresso buzz, no booze
The Espresso Martini's sober twin: a fresh, hot shot of espresso shaken hard with vanilla and a touch of sugar until it caps with a glossy foam. That foam is the espresso's own crema, so a fresh shot is non-negotiable — stale or cold coffee falls flat. All the late-night coffee-shop intensity, none of the alcohol or the 2 a.m. consequences.
Ingredients
- 2 oz Espresso
- 1/2 oz Vanilla Syrup
- 1/4 oz Simple Syrup
Method
Pull a fresh, hot shot of espresso — its crema is what creates the foam, so don't use stale or cold coffee. Add it to a shaker with vanilla syrup, simple syrup, and ice. Shake hard for 15-20 seconds until a thick foam builds. Double-strain into a chilled coupe. Garnish with three coffee beans.
Bar Necessities non-alcoholic adaptation of Dick Bradsell's Espresso Martini (Soho Brasserie, London; created circa 1983, though some sources including Bradsell's daughter Beatrice place it circa 1985). The canonical Espresso Martini origin verified per PUNCH and Difford's Guide #725; IBA New Era tier. This NA version is a Bar Necessities house recipe with no single documented NA-drink origin—contemporary non-alcoholic versions exist commercially but carry no historical attribution.