Double Espressotini Recipe
Van Gogh Double Espresso Vodka and Cafe Boheme Coffee Liqueur.
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Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Brew a fresh shot of espresso (about 0.5–1 oz). Let it cool for 30–60 seconds so it’s hot but not steaming; you want it warm or slightly cooled so it won’t overly melt the ice or dilute the cocktail.
Combine ingredients
Fill a cocktail shaker halfway with ice. Pour in 2 oz espresso vodka, 1 oz Café Bohème coffee liqueur, the 0.5 oz cooled espresso, and 0.25 oz simple syrup. The syrup is optional — adjust to taste depending on the liqueur’s sweetness.
Shake
Secure the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and the mixture is well aerated. This creates a slight foam from the espresso and chills the cocktail quickly.
Strain
Discard the ice/water from the chilled glass if you used it. Double-strain the cocktail into the chilled martini glass through a fine strainer to remove small ice chips and any espresso grounds, leaving a smooth, slightly frothy top.
Garnish and serve
Float 3 coffee beans on the foam as a classic garnish. Serve immediately.