Cold Brew Negroni
the surprise of the bunch
Place a large ice cube in a tumbler or coupe.
Pour the gin, Campari, vermouth, and cold brew over the ice.
Stir gently for 20 seconds — this is a stirred cocktail, so don’t shake.
Squeeze an orange zest over the glass; the citrus oil brightens the coffee.
Coffee in a cocktail: three rules
First: always let your espresso cool before it goes into the shaker. Hot coffee melts your ice immediately, making your cocktail watery and causing the foam to collapse. Put it in the fridge for ten minutes or use cold brew. Second: freshly brewed works better than coffee liqueur alone — the oils in fresh espresso create the dense, creamy crema that gives an Espresso Martini its signature layer. Third: choose medium-roast beans. Dark roasts can quickly taste burnt and bitter in cocktails, while lightly roasted coffee, with its acidity, pairs beautifully with citrus.
The right glass
With cold coffee cocktails, it’s all about the foam, and that calls for surface area: a 22 to 27 cl coupe or martini glass gives you a broad, smooth head instead of a thick lump. The stem also keeps your hand off the glass, which matters for a cocktail served without ice. Hot coffee cocktails such as Irish Coffee, on the other hand, belong in a thick-walled glass with a handle. Always chill coupes beforehand — in a warm glass, your foam disappears within a minute.
Bormioli Rocco America'20s Coupe 22 Cl (6 pieces)
Royal Leerdam Experts Collection Coupe 27 Cl (6 pieces)
€63.40 together, so shipping is free.
Six coffee cocktails
Frequently asked questions
Which glass do you use for coffee cocktails?
A coupe or espresso martini glass with a capacity of 22 to 27 cl for cold cocktails. Check out our espresso martini glasses; for hot coffee cocktails, the Irish coffee glasses.
Does the espresso need to be cold?
Yes. Hot coffee melts your ice immediately and ruins the foam. Let it cool for ten minutes or use cold brew from the fridge.
Can it be made without an espresso machine?
Yes: strong moka coffee, a double dose of filter coffee, or cold brew all work. What you need is intensity, not necessarily pressure.
How do you get that dense layer of foam?
Made with the oils from fresh espresso, plus vigorous shaking with plenty of ice. Coffee liqueur alone creates hardly any foam — which is exactly why an Espresso Martini always needs fresh coffee.
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