Santa's Little Helper Recipe

Prepare rim mixture

In a small shallow dish combine the unsweetened cocoa powder, espresso granules, demerara (or superfine) sugar, and grated dark chocolate. Stir to distribute evenly.

Wet the glass rim

Drizzle a thin line of chocolate syrup on a small plate. Dip the rim of a chilled coupe or martini glass into the syrup, rotating to coat evenly but avoid dripping into the glass bowl.

Apply rim & chill

Immediately dip the chocolate-coated rim into the cocoa–espresso–sugar mixture, pressing lightly so the mixture adheres. Set the glass aside in the refrigerator or freezer to chill while you mix the cocktail.

Prepare espresso

If you haven't already, brew a shot of espresso (about 1 oz). Let it rest 20–30 seconds so it’s hot but not scalding; the temperature helps dissolve aromas but too hot will melt the rim and reduce foam if using egg white.

Dry shake (if using egg white)

Add vodka (2 oz), house-made Coffee Licker (1 oz), espresso (1 oz), simple syrup (0.25 oz) and the egg white (0.5 each) to a cocktail shaker with no ice. Seal and shake vigorously for 10–15 seconds to emulsify and create a frothy head.

Wet shake

Open the shaker, add large ice cubes, reseal and shake hard for 12–18 seconds until the shaker is cold to the touch. If not using egg white, combine all liquid ingredients with ice and shake until well chilled (12–18 seconds).

Double strain & serve

Place a fine mesh strainer over the chilled rimmed coupe. Strain the shaken cocktail through the strainer into the glass to remove ice shards and any solids, producing a silky texture and a stable foam crown.

Garnish

Carefully place three espresso beans on top of the foam. If desired, grate a little extra dark chocolate over the foam for aroma.

Serve immediately. Recommend sipping slowly to enjoy the chocolate–espresso rim and coffee liqueur interplay.