6 Coffee Cocktails That Leave the Espresso Martini Behind

Coffee cocktails have always been my go-to when I want something that hits both the comfort zone and the party circuit. There’s something about the combo of roasted coffee and strong spirits that makes you feel like you’re sipping on luxury. Of course, the Espresso Martini tends to get all the love, but there are so many more options out there. Over the years, I’ve explored alternatives that add a little surprise to the mix. Some were recommended by bartender friends, others were happy accidents in my kitchen.

Here are six of my absolute favourites, including two mocktails that deliver all the flavour without the booze. You’ll find recipes, tips, and a bit of storytelling thrown in, because every good drink deserves a good backstory.

1. The Velvet Revolver: Bourbon Meets Espresso

The first time I had a Velvet Revolver, I was sitting in a dimly lit bar in Edinburgh with jazz humming in the background. It felt like the right thing to drink at the time, and it absolutely was. The bartender, a soft-spoken guy with a handlebar moustache, served it with a scorched orange peel and told me it was his "go-to drink for introspective types." I laughed at the time, but the drink really did feel thoughtful.

This cocktail is a twist on the classic Revolver, which originated in San Francisco in the early 2000s and was one of the first drinks to mix bourbon with coffee liqueur.

Recipe:

• 50 ml bourbon

• 25 ml coffee liqueur (I like Grind or Kahlúa)

• 10 ml Amaro Averna

• 1 dash orange bitters

Serving Suggestion: Serve in a heavy-bottomed old fashioned glass with a single large ice cube and a flamed orange peel. Perfect for a slow evening indoors with jazz playing in the background.

Regional Twist: Swap Amaro Averna for a local herbal digestif, like Bénédictine in France or Ramazzotti in Italy, for a slightly sweeter finish.

2. Castaway Brew: A Coffee-Laced Island Escape

This one was born out of a random craving. I was on holiday in Portugal, staying in a small rental with no blender and a nearly empty bar cart. But I had cold brew, rum, some coconut liqueur someone had left behind, and a lime. I thought, why not make something tropical that still had a bit of backbone? The Castaway Brew was the result, and now it’s my sunshine-in-a-glass cocktail.

It pays tribute to tiki culture, a cocktail tradition that began in 1930s California with exotic, escapist drinks featuring rum, fruit, and spice.

Recipe:

• 30 ml dark rum

• 30 ml coconut liqueur

• 20 ml cold brew concentrate

• 15 ml lime juice

• 15 ml pineapple juice

Serving Suggestion: Serve in a tiki mug or highball glass over crushed ice, garnished with mint and toasted coconut flakes. Add a paper umbrella for flair.

Regional Twist: Add a splash of falernum (from Barbados) or replace dark rum with cachaça for a Brazilian spin.

3. Bonfire Coffee Flip: A Warmed Winter Elixir

I made this one on a whim during a cabin weekend in the Scottish Highlands. It was late, snowing hard outside, and someone had left a bottle of spiced rum and a dozen eggs in the pantry. The fireplace was crackling, and I figured we needed something warm and luxurious.

Flips go way back to the late 1600s and were popular in colonial taverns.

Recipe:

• 45 ml spiced rum

• 30 ml coffee liqueur

• 1 whole egg

• Dash of freshly grated nutmeg

Serving Suggestion: Serve in a coupe glass with nutmeg dusted on top. Pair with gingerbread or spiced shortbread.

Regional Twist: Try with Irish poitín or Swedish glögg instead of rum for an extra wintery profile.

4. Midnight Orchard: A Non-Alcoholic Seasonal Stunner

This one happened by accident. I was hosting a dinner party in early autumn, and one guest had just started a no-alcohol month. I didn’t want them stuck with water or juice, so I got experimental.

Apple and coffee combinations have roots in Scandinavian traditions.

Recipe:

• 60 ml non-alc cold brew coffee liquer

• 40 ml cloudy apple juice

• 10 ml maple syrup

• 3 drops fig balsamic vinegar

Serving Suggestion: Serve in a chilled Nick & Nora glass with a dried apple slice or fig wedge. A great accompaniment to a cheese board.

Regional Twist: Swap the apple juice for pressed pear nectar and use Swedish lingonberry balsamic for an extra Nordic touch.

5. Spark Tonic: Espresso Reimagined

I first encountered this in a tiny café in Copenhagen. The barista handed it to me with zero fanfare, just a tall glass with layered colours and a sprig of rosemary sticking out.

Espresso tonics became trendy in Nordic cafés around 2010.

Recipe:

• 150 ml elderflower tonic water

• 1 shot espresso (cooled)

• Rosemary sprig

• Lemon twist

Serving Suggestion: Use a tall Collins glass. Serve immediately after pouring to preserve the fizz. Best enjoyed mid-morning or as a pre-dinner aperitif.

Regional Twist: Swap elderflower tonic for yuzu soda in Japan, or use rhubarb tonic in Denmark.

6. The Fauxpress Martini: Decadent and Dry

This one’s close to my heart. I was trying out a no-booze January, and by week two, I was craving a proper cocktail.

Inspired by the classic Espresso Martini, this zero-proof version leans on aquafaba and rich extracts.

Recipe:

• 60 ml non-alc cold brew liquer

• 15 ml aquafaba (chickpea water)

• 20 ml vanilla syrup

• 10 ml dark chocolate extract or syrup

Serving Suggestion: Serve in a chilled martini glass with three coffee beans on top. Pairs wonderfully with dark chocolate or almond-based desserts.

Regional Twist: Add a splash of orange blossom water for a Middle Eastern flavour profile.

Ricardo Pavoncello is an experienced article writer and recognised wine, beer, and spirits expert. With a deep understanding of the complexities of alcoholic beverages, Ricardo has spent years exploring and writing about the latest trends, industry developments, and the art of tasting. His work is well-regarded for its insightful analysis, expert recommendations, and ability to make complex topics accessible to enthusiasts and professionals. Whether delving into the history of a particular spirit or reviewing the latest craft beer, Ricardo brings passion and expertise to every article he writes.