Haku Espresso Vodka, Sawada Project X Fresh Espresso, Chocolate, Kokut Recipe
Make Haku Espresso Vodka, Sawada Project X Fresh Espresso, Chocolate, Kokut Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
- 2
Add Haku vodka, Sawada Project x Fresh Espresso, kokut (kokuto syrup or black sugar liqueur), chocolate liqueur, cooled freshly brewed espresso, simple syrup, and bitters into a cocktail shaker.
- 3
Fill the shaker with ice (about 6 ice cubes). This will both chill and slightly dilute the drink for balance.
- 4
Shake vigorously for 12–18 seconds. A firm, rapid shake will create a silky texture and a light foam from the espresso.
- 5
Discard ice/water from the chilled glass. Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled coupe or martini glass to remove ice shards and espresso grounds, producing a smooth surface.
- 6
Taste and adjust: if the drink needs more sweetness, add up to 0.25 oz more simple syrup and stir gently; if it needs more coffee intensity, add up to 0.25 oz more cooled espresso and re-strain.
Garnish
- 7
Carefully sprinkle chocolate shavings or sift a small pinch of cocoa powder across the top of the cocktail for aroma and visual contrast.
- 8
Place a single espresso bean on the foam as a finishing touch.