Hosting a party and want to serve espresso martinis without pulling a shot for every guest? This Batch Espresso Martini is your new best friend. It’s made with cold brew instead of espresso, so it’s easy to prep ahead of time. No espresso machine required!
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About this Batch Espresso Martini recipe
Espresso martinis are h-o-t right now, but they are not a quick cocktail to make. Making espresso martinis for a group can get tricky fast. Brewing espresso, pulling individual shots, shaking each cocktail — it’s a lot of work for one person! Especially if you’re also trying to host. (Ask me how I know!)
That’s where this batch version comes in. Instead of brewing espresso to order, you can use cold brew coffee and mix everything together in a pitcher. It’s smooth, chilled and easy to portion out. Just shake with ice when it’s time to serve!
The result? The same rich, sweet, caffeine-kissed cocktail we all know and love, just way easier to manage en masse.
Why you’ll love this recipe
- Great for entertaining. You can make a big batch and store it in the fridge, then shake and serve whenever the espresso martini craving hits.
- No espresso machine * required. It’s a great alternative for anyone who doesn’t have an espresso machine * or doesn’t want to babysit it all night.
- Same classic flavor. This version delivers the bold, smooth, slightly sweet flavor you expect in every sip.
Ingredients
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You’ll just need a few things to make a batch of espresso martinis in one go:
- Vodka: A smooth vodka like Tito’s or Absolut works perfectly.
- Cold brew: Use strong cold brew or cold brew espresso for the best flavor and texture.
- Coffee liqueur: Something like Kahlua or Tia Maria adds rich coffee flavor.
- Simple syrup: Adjust to taste depending on how sweet you like it.
- Coffee beans: These are for garnish (optional, but classic).
- Ice: For shaking each drink just before serving.
Great base recipe! (…) For those looking to make their own – I made the cold brew concentrate from scratch in the french press * with 1/2 cup grounds and 2 cups water at room temp for approx 30hrs.
–Yelia
Best coffee for Batch Espresso Martinis
You’ll want to use a strong cold brew coffee or cold brew espresso for bold flavor. Look for something labeled “concentrate,” or brew your own cold brew concrentrate. You want it to mimic the depth of espresso without being too diluted.
Cold brew is smooth and low-acid, which helps keep the cocktail balanced. And when shaken with ice, it will create that beautiful frothy top.
Since this is a batch recipe, it’s a good idea to make the cold brew in advance and store it in the fridge until you’re ready to mix.
Subtitutions & variations
Make it stronger. Cut back slightly on the simple syrup or coffee liqueur to let the coffee shine. Or use a stronger cold brew.
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Different vodka. Try vanilla vodka for a twist, or swap in dark rum for a deeper flavor.
Make it a mocktail. Use this virgin espresso martini as a guide!
Instructions
Here’s the best way to make some batch espresso martinis from scratch:
- In a large pitcher, combine all ingredients and stir together. Refrigerate.
- When ready to serve, add 3¾ ounces (per cocktail) to a cocktail shaker *, without ice. Shake well — this is called a dry shake, which helps to invigorate the ingredients. Then add ice and shake again.
- Strain into a coupe glass. Garnish each glass with 3 coffee beans.
Tips & tricks
- Shake aggressively. Want a really frothy top? Shake harder. Seriously! Shaking aggressively with ice is the best way to get that creamy foam.
- Try aquafaba. You can add a tiny bit of aquafaba or egg white for extra texture. Or use a milk frother or handheld mixer to agitate the top after shaking.
- Keep chilled. Keep the batch chilled and always shake before serving for best results.
Serving espresso martinis
This batch cocktail is a natural for holiday parties, weddings, New Year’s Eve or after-dinner drinks at a dinner party. It’s also great for brunch gatherings where you want something peppy, boozy and a little unexpected.
You can serve it in traditional martini glasses * or coupe glasses *, or pour over ice in rocks glasses if you’re going for a more relaxed vibe.
Be sure to pair it with some snacks! This bold cocktail pairs so well with:
- Chocolate desserts: Think dark chocolate brownie crisps, truffles, or chocolate covered strawberries.
- Cheesecake: I especially love vanilla or coffee-flavored. These cheesecake bars were a hit at my holiday party last year.
- Salty snacks: Try candied spiced nuts or even a bowl of caramel popcorn.
FAQ
You can mix everything up to 2-3 days in advance. Just store it in the fridge and give it a quick stir or shake before pouring.
Store any leftover espresso martini mixture in an airtight container in the fridge. It’ll keep for up to 3 days. Just give it a good shake before serving, then shake individual portions with ice to bring back the texture.
Definitely. Just use decaf cold brew in place of regular, and keep the rest of the recipe the same. You’ll get the same flavor and texture without the caffeine.
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Batch Espresso Martini
ingredients
- 1½ cup vodka
- 1 cup strong cold brew or cold brew espresso
- 1½ cup coffee liqueur
- 1½ cup brown sugar simple syrup
- coffee beans for garnish
instructions
- In a large pitcher, combine all ingredients and stir together.
- When ready to serve, add 3¾ ounces (per cocktail) to a cocktail shaker *, without ice. Shake well — this is called a dry shake, which helps to invigorate the ingredients. Then add ice and shake again.
- Strain into a coupe glass *. Garnish each glass with 3 coffee beans.
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Yelia says
Great base recipe! I ended up tasting it before adding the simple syrup and found it way too sweet for my taste. I omitted the syrup and added about 1/2 cup more concentrate to the mix, which gave it a darker, smokier flavour that I was looking for.
For those looking to make their own – I made the cold brew concentrate from scratch in the french press with 1/2 cup grounds and 2 cups water at room temp for approx 30hrs.
Susannah says
Thanks for giving it a try, Yelia. I’m so glad you found a version that suited your taste! Cold brew strength can definitely vary depending on the beans and method, so mine may have come out a bit stronger. I love your adjustment with more concentrate and no syrup for a deeper, smokier flavor. And thanks for sharing your French press method — super helpful for anyone making their own!