The Espresso Martini was invented in the 1980s by London bartender Dick Bradsell, who famously crafted it for a model who wanted something that would “wake me up, and f*** me up.” This version ditches the vodka for a more nuanced combo of bourbon and amaro—we’re using non-alcoholic spirits, but you can absolutely make it with traditional liquors, too—lending whiskey’s oaky warmth, rich botanicals, and a velvety texture that pairs beautifully with espresso or cold brew concentrate.
A touch of maple syrup rounds out this Whiskey Espresso Martini, while our Coffee & Cherry bitters deepen the roasted flavors, balance sweetness, and help to create a long, lingering finish. The result is a non-alcoholic Espresso Martini that delivers the same energy without the booze—or the hangover.
This recipe was perfected using Spiritless Kentucky 74 and The Pathfinder, but feel free to use your favorite alcoholic or non-alcoholic spirits instead.
Want to wake up with an Espresso Martini, but don't want the booze? We've got you covered.
Ingredients
2 oz cold brew concentrate (or chilled espresso)
1 oz Kentucky 74
1 oz Pathfinder Hemp & Root
¼ oz maple syrup
5 dashes ATB Coffee & Cherry Bitters
Directions
Combine all ingredients in a shaker and dry shake (without ice) for 20 seconds to create foam.
Add ice and shake again until chilled.
Strain into a coupe glass and garnish with 3 espresso beans.
Recipe Note
ABOUT THE ESPRESSO MARTINI First served at Fred’s Club in London in the late ’80s, this drink—originally called a Vodka Espresso—found fame in the craft cocktail revival. It’s since become a modern classic, beloved for its bold flavor and silky texture, and is especially fun as a non-alcoholic cocktail because coffee offers a functional benefit (alertness) to replace the buzz of alcohol. WHISKEY OVER VODKA Swapping vodka for whiskey and amaro (non-alcoholic Kentucky 74 and Pathfinder in our case) adds layers of caramel, oak, and herbal spice. It makes for a richer, more dimensional twist on the modern classic—with enough backbone to stand up to espresso or cold brew concentrate. COLD BREW VS. ESPRESSO Cold brew concentrate is consistent, already chilled, and easy to find—no espresso machine required. It also prevents dilution from shaking hot espresso. If you want to use fresh espresso, just let it cool first for the best texture and foam. But if we're being honest, we prefer using concentrate. COCKTAIL BITTERS IN NON-ALCOHOLIC DRINKS Cocktail bitters provide depth and balance, rounding out sweet and sour flavors while adding bite. Since All The Bitter is completely 0% ABV (unlike traditional bitters, which are around 45% alcohol), you can use as much as you like to dial in flavor and complexity without affecting the ABV of your drink.
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