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Ingredients
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Cocktail
Equipment
Method
Cocktail
- 1
Chill glass
Place the martini or coupe glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the cocktail. Empty the ice water just before straining the drink into the glass.
- 2
Brew espresso
Brew 1 ounce of fresh espresso. Allow the espresso to rest 20–30 seconds so it is hot but not scalding; this helps create a good crema when shaken.
- 3
Combine ingredients
In a cocktail shaker, add the vodka (2 oz), coffee liqueur (1 oz), freshly brewed espresso (1 oz), and simple syrup (0.5 oz).
- 4
Add ice and shake
Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–20 seconds. The goal is to chill the mixture thoroughly and aerate it to produce a frothy crema on top.
- 5
Double strain (optional) and serve
Remove the glass from the freezer or discard the ice water. If you used cracked ice or want a silkier texture, place a fine strainer over the glass and strain the cocktail from the shaker into the chilled glass. Otherwise, strain directly from the shaker. Pour gently to retain the foam layer.
- 6
Garnish
Float 3 coffee beans on top of the foam as a classic garnish.
- 7
Serve
Serve immediately while the espresso crema is still frothy. Optionally provide a small spoon for guests who prefer to stir the foam before sipping.
Equipment
- 8
Use a jigger to measure spirits and liqueur accurately. If using a Boston shaker, place a tin over a mixing glass and ensure a good seal before shaking. A fine strainer will remove tiny ice shards and produce a smoother foam top.