What is a cold brew martini?
A cold brew martini is an espresso martini made with cold brew concentrate in place of a fresh espresso shot. Cold brew steeps in cold water for 12 to 18 hours, so it comes out smoother and less acidic than espresso. In a cocktail, that gives you a rounder, sweeter drink where the coffee sits comfortably alongside the orange and sugar.
Joel Whitall, our Wholesale Business Development Executive, was a finalist in the 2024 UK Coffee in Good Spirits championship. This is the cold brew martini he makes at home.
Joel's cold brew martini recipe
Ingredients
- 50ml East London Vodka
- 35ml cold brew concentrate
- 25ml Cointreau
- 25ml Demerara sugar syrup (recipe below)
- A slice of orange, to garnish
To make the syrup, gently heat two parts Demerara sugar with one part water in a saucepan, stirring until the sugar dissolves. Let it cool completely before you use it. Panela sugar works well too.
Equipment
- Cocktail shaker
- Fine strainer
- Martini glass
- Jigger or measuring tool
How to make a cold brew martini
- Put your martini glass in the freezer, or fill it with ice water while you make the drink. Tip the water out before you pour.
- Fill a cocktail shaker with ice and add the vodka, cold brew concentrate, Cointreau and sugar syrup.
- Shake hard for 15 to 20 seconds, until the shaker feels ice-cold. This is what gives the drink its foam.
- Double strain through a fine strainer into your chilled glass.
- Run the orange zest around the rim of the glass, then finish with a twisted slice of orange.
Tips for a better cold brew martini
Use concentrate. The coffee needs enough strength to hold its own against the vodka and Cointreau, so make it with our cold brew guide and use it undiluted.
Keep everything cold. Chilled ingredients and a frozen glass give a silkier texture and help the foam hold.
Play with the base. Spiced rum in place of vodka makes a warmer, rounder drink, and a dash of vanilla syrup alongside the Demerara is worth a try too.
Frequently asked questions
What's the difference between a cold brew martini and an espresso martini?
An espresso martini uses a fresh espresso shot, brewed hot and under pressure, which gives an intense, more acidic coffee base and a thick crema. A cold brew martini uses cold brew concentrate, steeped in cold water for 12 to 18 hours. It's smoother, less acidic and a little sweeter. Go for espresso if you want punch, and cold brew for something mellower.
Can I use regular cold brew instead of concentrate?
You can, but the coffee will taste thin against the vodka and Cointreau. Concentrate works best. Our cold brew guide makes it at 1:4 coffee to water, which is the strength this recipe is built around.
What coffee works best for a cold brew martini?
Medium to medium-dark roasts with chocolate, caramel or nutty notes, which sit naturally alongside the orange and Demerara. Browse our top picks for cold brew for specific coffees.
Can I make a non-alcoholic version?
Yes. Swap the vodka for a non-alcoholic spirit, and replace the Cointreau with an orange syrup or a dash of orange juice and a little extra sugar syrup. The cold brew stays the same.
How do I get a good foam on top?
Shake hard for at least 15 to 20 seconds with plenty of ice. The foam is air whipped into the drink and held in place by compounds in the coffee. Cold brew foams a little less than fresh espresso, so a long, hard shake matters more here. Double straining gives a smooth surface, and a well-chilled glass helps the foam last.
