Virgin Espresso Martini mocktail recipe
Fresh espresso, rich demerara and a controlled aquafaba foam cap.
Method: Shake · Glass: Coupe glass · Time: 5 minutes · Difficulty: Intermediate
Ingredients
- 2 oz fresh espresso, cooled briefly
- ½ oz 2:1 demerara syrup
- ¾ oz aquafaba
- 2 drops 20% saline solution
How to make it
- Chill a coupe glass until it is very cold.
- Add the espresso, syrup, aquafaba and saline to a shaker without ice.
- Dry shake for 15 seconds to build the foam.
- Add firm ice, then shake again for 15 to 20 seconds until the tin frosts.
- Fine strain into the coupe and place three coffee beans in the centre.
Garnish
Three roasted coffee beans
Why this balance works
Espresso is bitter and acidic enough to need a rich sugar syrup, not a weak splash of simple syrup. The small saline addition takes the edge off bitterness without making the drink taste seasoned. It should finish coffee-forward, with enough sweetness for the foam to feel luxurious rather than cloying.
Technique to keep
The foam comes from a two-stage shake. First shake without ice to let the aquafaba trap air; then shake with ice to chill and tighten it. Pull the espresso just before mixing, but let it cool for a minute so it does not melt the shaking ice before the foam has a chance to form.
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