Okinawa Nitro Espresso Martini Recipe
coconut washed grey goose, kahlua, fawkes concentrated cold brew, Palm sugar
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Ingredients
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Cocktail
Optional (for coconut wash & syrup prep)
Method
Cocktail
Combine cocktail ingredients
In a cocktail shaker, add 2 oz coconut-washed Grey Goose, 1 oz Kahlúa, 0.75 oz Fawkes concentrated cold brew, and 0.5 oz palm sugar syrup. Add a generous amount of ice (about 5–6 large cubes).
Shake vigorously
Secure the shaker and shake as hard as you can for 18–25 seconds. The goal is to both chill and aerate the mix, creating a silky texture and light crema from the coffee and liqueur.
Double strain into chilled glass
Discard the ice or water from the chilled glass. Double-strain the shaken cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and ensure a smooth texture.
Top with nitro cold brew
Carefully float 1 oz freshly pulled nitro cold brew on top. Pour slowly over the back of a spoon held just above the cocktail surface to preserve the layered effect and nitro foam.
Garnish and serve
Garnish with 2–3 whole coffee beans placed on the nitro foam. Serve immediately.
Optional prep
Make coconut-washed vodka (advance; yields ~8–10 oz washed vodka)
Combine 8 oz Grey Goose vodka and 1 tbsp food-grade coconut oil in a sealed jar. Warm briefly (no more than 30 seconds) to help oil melt if solid. Seal and let rest at room temperature for 4–8 hours to allow flavor absorption. Chill the jar in the freezer for 2–4 hours; the coconut oil will solidify and rise. Strain the vodka through cheesecloth or a fine mesh strainer to remove the solidified oil. Optionally filter through a coffee filter for clarity. Use 2 oz per cocktail.
Make palm sugar syrup (1:1)
Combine 0.5 cup grated palm sugar and 0.5 cup filtered water in a small saucepan. Warm gently over low heat, stirring until the sugar fully dissolves (do not boil). Cool to room temperature and store in the refrigerator in a sealed container. Use 0.5 oz per cocktail.
Nitro cold brew note
If you don’t have nitro on tap, use very cold cold brew concentrate diluted to taste and lightly aerate by pouring from a height or using a milk frother to create a small foam topper. The effect will be less creamy than true nitro.