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Banana Bread Espresso Martini Recipe
Samantha Jones

Banana Bread Espresso Martini

Indulge in a sophisticated, non-alcoholic twist on a classic coffee cocktail. This drink perfectly balances the robust, sharp bitterness of freshly brewed espresso with the luscious, rounded sweetness of concentrated banana. Enhanced by a hint of aromatic black walnut bitters and shaken to a perfect frothy crema, it captures the essence of fresh banana bread in a glass. This elegant mocktail is ideal for those seeking a complex, mouth-coating beverage without the alcohol.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Iced Coffee
Cuisine: Modern Coffee
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 1/2 fluid ounces non-alcoholic woody or spicy spirit
  • 1 1/2 fluid ounces non-alcoholic banana liqueur
  • 1 fluid ounce freshly brewed espresso (room temperature)
  • 1 tablespoon homemade banana simple syrup
  • 2 dashes black walnut bitters
  • Fresh ice cubes
  • Grated fresh nutmeg for garnish
  • Optional: Espresso beans, dehydrated banana chips, or small banana bread cubes for garnish

Method
 

  1. Fill a stainless steel cocktail shaker halfway with fresh ice cubes.
  2. Add the non-alcoholic spirit, non-alcoholic banana liqueur, room temperature espresso, banana simple syrup, and black walnut bitters to the shaker.
  3. Seal the shaker firmly and shake vigorously for 30 seconds to ensure the mixture is properly aerated and ice-cold.
  4. Strain the liquid through a fine-mesh strainer into a chilled martini glass to ensure a smooth, ice-shard-free pour.
  5. Top with freshly grated nutmeg and your choice of espresso beans, banana chips, or a mini banana bread skewer to garnish.

Notes

Ensure the espresso is cooled to room temperature before adding to the shaker to prevent premature ice dilution. For the best foam, use high-pressure brewed coffee. Store any leftover banana syrup in an airtight container in the refrigerator for up to one week.