Drinks 2026 | Drink Tank

Back to the Grind

Craft coffee cocktails are making a comeback.

We’ve seen a resurgence of the espresso martini and other coffee cocktails over the last couple of years, thanks to bartenders and mixologists reinventing the basics when creating craft cocktails. Devin Stoll, director of business development for Southern Glazer’s Wine, Spirits and Beer of Northern Nevada in Reno, has witnessed the evolution of the coffee cocktail with a few modern twists.

“Espresso martinis of the past had a lot of cream to soften the flavor and make it more of a dessert cocktail,” Stoll explains. “Bartenders are going back to some of the root recipes that were given to us post-Prohibition and during the heyday of the cocktail. Now, they’re less of a dessert cocktail, more of an anytime drink where we’re now seeing them during brunch on the weekends, and before or after a meal.”

Stoll has observed a shift toward simple ingredients that incorporate fresh espresso and clearly showcase the ingredients that go into each cocktail.

“We have a lot more accessibility to coffee and espresso liqueurs,” he says. “There’s a smattering of them on the market, and they’re all a little different, so bartenders have variety to work with.”

Liqueur or Liquor?
Coffee beans carry subtle flavors that reflect the regions where they’re grown. “They have their own terroir,” Stoll says. Drawing from those nuanced notes (think cocoa, blueberry, and citrus), distillers craft coffee-flavored liqueurs and liquors, each with distinct character.

While the words sound similar, their production methods differ greatly. Coffee liqueur typically begins with a base spirit (often rum, vodka, or tequila), which is infused through maceration or blended with cold-brew concentrate, then sweetened to achieve balance and stability. These techniques preserve the coffee’s natural oils, resulting in a rich texture and distinctive creaminess.

Coffee liquor, by contrast, is a distilled spirit flavored with coffee and typically redistilled to achieve clarity and proof consistency.

“There’s so much variety in coffee liqueurs now that you can make the same cocktail with different brands and end up with completely different results,” Stoll notes.

For a taste of something made locally, Stoll recommends trying Evil Bean. This cold-brew coffee liqueur is produced by two local companies: Minden Mill Distilling and Alpen Sierra Coffee Roasting Co., both in Minden. The base spirit is estate distilled at Minden Mill from wheat and barley grown, milled, and distilled within a two-mile radius of the facility, and the beans are cold brewed to create a coffee concentrate.

The Beloved Espresso Martini and Beyond
The espresso martini remains the most popular coffee cocktail, with its smooth, energizing, and indulgent qualities, which are traditionally mixed with vodka; however, tequila and rum are becoming more commonplace. Its signature foam doesn’t come from cream but from the oils in fresh espresso and the aeration created when shaken with ice.

“Coffee liqueur helps build that beautiful foam layer,” Stoll says. “A lot of people are lactose intolerant, and it’s very in vogue right now to skip the cream altogether.”

Milk alternatives such as almond or oat milk can soften coffee’s natural astringency, while flavored versions, such as Baileys’ new oat-based line, add a subtle sweetness. But the trend extends beyond martinis.

“Everyone’s fighting for second place,” Stoll laughs. “Right now, the revolver is gaining traction with bourbon, coffee liqueur, orange bitters, and an orange peel that brings out coffee’s hidden citrus notes.”

Other favorites include the carajillo, which mixes tequila, espresso, and Licor 43 over ice, and the ristretto Negroni — a classic Negroni filtered through dry espresso grounds for a hint of roasted aroma.

“It’s almost a flash infusion, where you get the coffee character without the color,” Stoll explains.

A touch of orange zest or a hint of sweetness can elevate any of these creations, adding warmth, balance, and depth to every delightful sip.

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TEQUILA ESPRESSO MARTINI

Servings: 1 serving

Author: Devin Stoll, director of business development, Southern Glazer’s Wine, Spirits and Beer of Northern Nevada in Reno

Ingredients

• Ice
• 2 ounces coffee liqueur a not-too-sweet version, such as Evil Bean or Luxardo
• 1½ ounces tequila
• ½ ounce Licor 43
• 1 ounce freshly pulled hot espresso

Instructions

• Fill a shaker halfway with ice — not too full, because the air in the shaker helps create that signature foamy crema on top. Add the cold-brew coffee liqueur, tequila, Licor 43, and fresh espresso. Shake vigorously for about 15 to 20 seconds. The fresh espresso and aeration will build a thick, velvety foam. Strain into a chilled V-shaped martini glass.

Notes

Pro tip: If you don’t have an espresso machine, use a high-quality espresso liqueur. You’ll miss a bit of the crema, but the flavor will still shine.