What Is a Cold Brew Martini?
The cold brew martini is a variation on the espresso martini, using cold brew concentrate in place of a hot espresso shot. Cold brew is steeped in cold water for 12–24 hours, which produces a smoother, less acidic coffee base — one that sits differently in a cocktail than a freshly pulled espresso. The flavour is mellower, with more of the coffee's natural sweetness coming through.
We asked Joel Whitall, our Wholesale Business Development Executive and 2024 UK Coffee in Good Spirits finalist, to share his go-to recipe.
Joel's Cold Brew Martini Recipe
Ingredients
- 50ml East London Vodka
- 35ml cold brew concentrate
- 25ml Cointreau
- 25ml Demerara sugar syrup (see note below)
- Slice of orange, to garnish
Sugar syrup: Combine two parts Demerara sugar with one part water in a saucepan over a low heat, stirring until the sugar has dissolved. Allow to cool fully before use. Panela sugar works well as an alternative.
Equipment
- Cocktail shaker
- Fine strainer
- Martini glass
- Jigger or measuring tool
How to Make a Cold Brew Martini
- Chill your glass. Place your martini glass in the freezer, or fill it with ice water while you prepare the drink. Discard the ice water before pouring.
- Combine ingredients. Add the vodka, cold brew, Cointreau, and sugar syrup to a cocktail shaker filled with ice.
- Shake hard. Shake vigorously for 15–20 seconds until the shaker feels ice-cold. This is what creates the frothy top on the finished drink.
- Strain and pour. Double strain through a fine strainer into your chilled martini glass.
- Garnish. Finish with a twisted slice of orange, running the zest around the rim of the glass first.
Tips
- Use concentrate. A strong cold brew works better than regular-strength here — you want coffee flavour that holds up against the other ingredients. See our cold brew guide for how to make it.
- Chill everything. Cold ingredients and a well-chilled glass give you better texture and that characteristic frothy top.
- Vary the base. Spiced rum works as a substitute for vodka if you want a warmer flavour profile. A dash of vanilla syrup alongside the sugar syrup is another option.
Frequently Asked Questions
What is the difference between a cold brew martini and an espresso martini?
An espresso martini uses a freshly pulled espresso shot — hot, high-pressure extraction that produces a more intense, acidic coffee base with a distinctive crema. A cold brew martini uses cold brew concentrate, which is steeped in cold water for 12–24 hours. The result is smoother and less acidic, with a more mellow coffee flavour. Both work well; the choice depends on the style of drink you want.
Can I use regular cold brew instead of concentrate?
Yes, but the coffee flavour will be lighter. If you're using standard-strength cold brew rather than concentrate, reduce the other liquids slightly to keep the balance. Alternatively, brew a stronger batch — around 1:5 coffee to water rather than the standard 1:8 — to get closer to concentrate strength.
What coffee works best for cold brew martinis?
Medium to medium-dark roasts with chocolate, caramel, or nutty notes tend to work well — those flavours sit naturally alongside the Cointreau and sugar syrup. Browse our top picks for cold brew for specific recommendations.
Can I make a non-alcoholic version?
Yes. Replace the vodka with a non-alcoholic spirit and swap the Cointreau for an orange-flavoured non-alcoholic syrup or a dash of orange juice and a little extra sugar syrup. The cold brew base stays the same.
How do I get a good froth on top?
Shake hard and shake long — 15–20 seconds minimum with plenty of ice. The froth comes from the cold brew emulsifying during the shake. A double strain through a fine mesh strainer helps achieve a clean surface. Serving into a properly chilled glass also helps the froth hold.
