glass with coffee martini in it against black background
Photography, Stacey Brandford; Recipe, Lauren Mote; Food Styling, Claire Stubbs

Espresso Martini Mocktail

A smooth and delicious zero-proof "espresso martini" from Lauren Mote.

Lauren Mote swaps sherry out for raspberry vinegar and introduces rooibos tea to her zero-proof espresso martini, which she calls the ‘Cero Café Roja.’

glass with coffee martini in it against black background

Cero Café Roja

A non-alcoholic Espresso Martini created by Lauren Mote.
Course cocktail, drink
Servings 1 drink


Rooibos Tea

  • 1 L filtered water
  • 2 tbsp rooibos tea


  • oz rooibos tea
  • 2 oz cold brew coffee
  • ¾ oz cherry syrup or maple syrup
  • ½ tsp high-quality raspberry vinegar
  • 1 dash Bittered Sling Suius Cherry Bitters optional


Rooibos Tea

  • Bring water to slow simmer, then turn off heat (do not boil). Add tea to heat-proof container and pour in hot water. Infuse for 15 minutes. Strain liquid through fine-mesh sieve and let cool completely. Store extra tea in sanitized bottle in the fridge for up to 10 days.


  • In a cocktail shaker, add tea, cold brew coffee, cherry or maple syrup, raspberry vinegar and bitters; top with ice. Shake hard for 3 seconds, then strain into a chilled coupe or cocktail glass.
Keyword espresso, espresso martini, mocktail, zero-proof
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