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Frozen Espresso Martini

Give the Espresso Martini the slushie treatment with this recipe from Will Krepop, beverage director of New York’s Wiggle Room. His Frozen Espresso Martini—combining cacao rum, coffee liqueur, cold-brew coffee, coconut cream, and oat milk—is blended with ice for a slushie-like consistency. Frappuccino who?


  • 1 oz. cacao rum (see note)
  • 1 oz. coffee liqueur (Wiggle Room uses Mr. Black)
  • 1/2 oz. cold-brew concentrate
  • 1/2 oz. sweetened coconut cream (such as Coco Lopez)
  • 1/2 oz. oat milk
  • pinch of salt
  • Tools:blender
  • Glass:pint
  • Garnish:shredded coconut


Pour all of the ingredients into a blender and blend with 1 cup of ice. If the consistency is too thin, add more ice until it’s the consistency of a slushie. Garnish with shredded coconut.

NoteWiggle Room uses Copalli Cacao Rum, but Krepop says that white rum or vodka could be used in place of the rum.

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