Non-Alcoholic Espresso Martini
Canadian mixologist Lauren Mote's non-alcoholic espresso martini recipe uses cherry syrup and raspberry tea to replicate flavours of alcohol.
Ingredients
Rooibos Tea
- 1 L filtered water
- 2 tbsp rooibos tea
Cocktail
- 1½ 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
Instructions
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.
Cocktail
- 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.