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Espresso Syrup Recipes

real pulled espresso and deep demerara, coffee-bar depth, no machine required

A quick note on pouring: our syrups are rich, more like a bartender's 2:1 syrup than thin simple syrup, so a little goes a long way. If a favorite recipe calls for 3/4 oz simple syrup, start with 1/2 oz of ours and adjust to taste.

TONIGHT · YEAR-ROUND

Coffee & Cream

creamy & mellow · three ingredients · built over ice · serves 1

The White Russian, minus the liqueur and the sugar crash. Espresso Syrup brings real coffee and brown-sugar depth, so all you need is vodka and whatever milk is in the fridge.

Ingredients

  • 2 oz vodka
  • 1/3 oz (2 tsp) Espresso Syrup
  • 1 oz whole milk or half-and-half (oat milk works)
  • pinch of cinnamon, for garnish

Method: built in the glass
Glass: rocks glass, over ice

Instructions

  1. Fill a rocks glass with ice.
  2. Add the vodka and Espresso Syrup and stir.
  3. Pour the milk slowly over the top so it cascades down. Dust with cinnamon.

No-Sweat Swap: Swap the vodka for aged rum or bourbon, both love coffee.

TONIGHT · WARM WEATHER

Café Bumble

bright & roasty · layered · brunch-ready · serves 1

Coffee and orange juice sounds wrong until you taste it, then it's the brunch drink you can't stop making. Espresso Syrup sinks to the bottom, OJ glows in the middle, and a splash of leftover coffee shades the top. Stunning, and so easy.

Ingredients

  • 1/4 oz Espresso Syrup
  • 1 1/2 oz aged rum (optional, skip it for zero-proof)
  • 3 oz fresh orange juice
  • 1 oz chilled leftover coffee or cold brew
  • orange wheel, for garnish

Method: built in the glass
Glass: highball, over ice

Instructions

  1. Pour the Espresso Syrup into the bottom of a highball glass, then fill with ice.
  2. Stir the rum (if using) into the orange juice and pour it slowly over the ice.
  3. Float the coffee on top by pouring it over the back of a spoon. Garnish with an orange wheel; stir before sipping.

TONIGHT · ZERO-PROOF · WARM WEATHER

Espresso Tonic

bittersweet & sparkling · zero-proof · café classic · serves 1

The drink coffee shops charge seven dollars for. Tonic's bittersweet fizz and Espresso Syrup's roast meet halfway, a squeeze of lime and an orange peel make it taste like summer in Lisbon.

Ingredients

  • 1/4 oz Espresso Syrup
  • 4 oz chilled tonic water
  • 1 oz chilled leftover coffee or a shot of espresso
  • 1/4 oz fresh lime juice
  • orange peel, for garnish

Method: built in the glass
Glass: highball or wine glass, over ice

Instructions

  1. Fill a glass with ice and add the Espresso Syrup and lime juice.
  2. Pour in the tonic.
  3. Slowly pour the coffee over the top so it floats. Express an orange peel over the glass and drop it in.

No-Sweat Swap: Want a grown-up version? Add 1 1/2 oz gin, coffee and juniper are a surprisingly great match.

THIS WEEKEND · YEAR-ROUND

Salted Espresso Martini

rich & roasty · shaken hard · velvet crema · serves 1

The modern bar's favorite after-dinner drink, and easy to get wrong. Espresso Syrup carries the coffee and the sweetness, a pinch of salt makes the chocolate notes pop, and a hard shake builds that thick, glossy crema.

Ingredients

  • 2 oz vodka
  • 1 oz freshly brewed espresso or cold brew concentrate, cooled
  • 1/2 oz Espresso Syrup
  • 1/4 oz coffee liqueur (optional, for extra depth)
  • tiny pinch of salt
  • 3 coffee beans, for garnish

Method: shaken hard
Glass: chilled coupe or martini glass

Instructions

  1. Add the vodka, espresso, Espresso Syrup, coffee liqueur (if using), and salt to a shaker with plenty of ice.
  2. Shake as hard as you can for 20 seconds, that's what makes the foam.
  3. Double-strain into a chilled coupe and float three coffee beans on the crema.

No-Sweat Swap: Try it with blended scotch instead of vodka for a richer, slightly smoky version, one of this year's big bar trends.

THIS WEEKEND · WARM WEATHER

Coffee Colada

tropical & creamy · shaken or blended · beach-bar bold · serves 1

A piña colada that woke up early. Pineapple, coconut, and aged rum meet Espresso Syrup for a drink that tastes like vacation and a café con leche at the same time.

Ingredients

  • 2 oz aged rum
  • 1 1/2 oz pineapple juice
  • 1 oz unsweetened coconut cream
  • 1/2 oz Espresso Syrup
  • 1/2 oz fresh lime juice
  • freshly grated nutmeg and a pineapple wedge, for garnish

Method: shaken (or blended)
Glass: hurricane or tiki glass, crushed ice

Instructions

  1. Add everything except the garnish to a shaker with ice. Shake hard until frothy and ice-cold (15–20 seconds).
  2. Strain into a glass packed with crushed ice (or blend everything with 1 cup of ice for a frozen version).
  3. Grate nutmeg over the top and add a pineapple wedge.

No-Sweat Swap: Only have sweetened cream of coconut? Use it, and cut the Espresso Syrup to 1/4 oz.

SHOW-OFF · COLD WEATHER

Spanish Coffee Flambé

flaming · hot coffee cocktail · caramelized rim · serves 1

A Pacific Northwest legend. Overproof rum is set alight in a sugar-rimmed glass until the rim caramelizes, then hot coffee douses the flame. Espresso Syrup and a cap of whipped cream finish it. Everyone will want one.

Ingredients

  • lemon wedge and 1 tbsp sugar, for the rim
  • 3/4 oz overproof rum
  • 1/2 oz orange liqueur
  • 3 oz hot fresh coffee
  • 1/4 oz Espresso Syrup
  • 1 oz lightly whipped cream
  • freshly grated nutmeg, for garnish

Method: flamed, then built
Glass: heat-proof Irish coffee glass

Instructions

  1. Rub the rim of a heat-proof glass with lemon and dip it in sugar.
  2. Measure the rum and orange liqueur into the glass. Put the bottles away.
  3. Light the surface with a long lighter. Holding the glass by the stem or base, slowly tilt and turn it so the flame caramelizes the sugar rim, no more than 30 seconds.
  4. Pour in the hot coffee to put out the flame, then stir in the Espresso Syrup.
  5. Spoon the whipped cream on top and grate nutmeg over it.

Safety: Tie back hair and sleeves, clear the area of paper and towels, and work on a heat-proof surface. Never pour from a bottle toward a flame. Keep a lid or saucer nearby to smother flames. Let everything cool and make sure all flames are out before anyone takes a sip. Use a heat-proof glass only, ordinary glassware can crack.

SHOW-OFF · YEAR-ROUND

S'mores Espresso Martini

dessert in a coupe · shaken · torched marshmallow · serves 1

The campfire, dressed up. A graham-cracker rim, a chocolate-kissed espresso martini, and a marshmallow toasted golden right at the table.

Ingredients

  • 1 honey graham cracker, crushed fine, and a little Espresso Syrup, for the rim
  • 1 1/2 oz vodka or aged rum
  • 1 oz freshly brewed espresso or cold brew concentrate, cooled
  • 1/2 oz Espresso Syrup
  • 2 dashes chocolate or mole bitters
  • pinch of salt
  • 1 large marshmallow on a metal pick, for garnish

Method: shaken hard
Glass: chilled coupe, half-rimmed

Instructions

  1. Paint half the rim of a coupe with a little Espresso Syrup and press it into the graham crumbs. Chill the glass.
  2. Shake the vodka, espresso, Espresso Syrup, bitters, and salt hard with ice for 20 seconds. Double-strain into the coupe.
  3. Toast the marshmallow with a kitchen torch or long lighter until golden and bubbling, blow it out, and rest the pick across the glass.

Safety: Tie back hair and sleeves, clear the area of paper and towels, and work on a heat-proof surface. Never pour from a bottle toward a flame. Keep a lid or saucer nearby to smother flames. Let everything cool and make sure all flames are out before anyone takes a sip.