The espresso martini is back on every bar menu, and it turns out you don’t need an espresso machine to make a great one at home. You just need good coffee, brewed strong.

That’s where Mane Grind comes in. It’s Mexican Arabica, small-batch roasted by Noble Coyote Coffee Roasters right here in Dallas, with lion’s mane and cordyceps mushrooms blended in. The medium roast brings blackberry, vanilla, and cocoa notes, which happen to be exactly what you want in a coffee cocktail.

Below you’ll find our take on the classic, plus a zero-proof mocktail version that’s just as rich and foamy. Both start with the same simple French press brew.

Step One: Brew It Double-Strength

Mane Grind’s everyday ratio is 4 tbsp to 12 oz water. For cocktails, we halve the water so the coffee stands up to ice and shaking. This batch makes enough for about four espresso martinis or two mocktails.

1. Add 4 tbsp Mane Grind to a French press.
2. Pour in 6 oz water just off the boil.
3. Steep 4 minutes, then press.
4. Let it cool for about 10 minutes, or set it over an ice bath to speed things up.

Warm coffee melts the ice too fast and waters the drink down, so don’t skip the cooling. The brew keeps in the fridge for up to 3 days, which makes it easy to prep ahead for a party.

The Mane Grind Espresso Martini

Instructions

1. Chill a coupe or martini glass in the freezer.
2. Add the vodka, Mane Grind, coffee liqueur, syrup, and salt to a shaker with plenty of ice.
3. Shake hard for about 15 seconds. This is what builds the foam, so don’t hold back.
4. Double-strain into the chilled glass and garnish with a blackberry or three coffee beans and a dusting of cocoa powder, if you like.

The pinch of salt is our secret. It softens bitterness and makes the cocoa notes pop.

The Zero-Proof Mane Event

All the foam and depth of the classic, with no booze. Fresh blackberry and a touch of vanilla pick up the same notes already in the coffee. Makes 1 drink.

Ingredients

• 2 1/2 oz double-strength Mane Grind, cooled
• 3 fresh blackberries
• 3/4 oz demerara or maple syrup
• 1/4 tsp vanilla extract
• Pinch of flaky salt
• 1 oz zero-proof whiskey or dark spirit alternative (optional)
• Blackberry, to garnish

Instructions

1. Lightly muddle the blackberries with the syrup in the bottom of a shaker.
2. Add the Mane Grind, vanilla, salt, and zero-proof spirit if you’re using one.
3. Fill with ice and shake hard for about 15 seconds.
4. Double-strain into a chilled coupe so no seeds get through. Garnish with a blackberry.

Tips for the Perfect Foam

• Shake longer than feels necessary. Fifteen hard seconds is the minimum for a thick crema-style top.
• Use fresh ice. Big, dry cubes chill without over-diluting.
• Double-strain. A fine mesh strainer catches ice shards and berry seeds for a silky finish.
• Want extra foam on the mocktail? Add 1/2 oz aquafaba and shake without ice for 10 seconds before the main shake.

Variations

• Texas twist: Swap the vodka for reposado tequila for a warmer, cocoa-forward drink.
• Batch: Multiply the martini by 6, and refrigerate in a pitcher. Shake each serving to order so the foam stays fresh.
• Creamy: Add 1/2 oz heavy cream or oat milk to either version for a dessert-style sip.

Try It & Share!

Ready to shake one up? Grab a bag of Mane Grind online, or pick one up at our Arlington farm shop or our Deep Ellum store. And when you make these, tag us on Instagram @mushroomst.farms. We’d love to see your pour.

Please enjoy alcoholic drinks responsibly and only if you’re 21 or older.