The Bean Recipe

Make espresso

Brew a double shot (about 2 oz) of fresh espresso. If you don't have an espresso machine, brew a very strong 2 oz of coffee using an Aeropress or Moka pot.

Combine the hot espresso, sugar, and water in a small saucepan or heatproof container. Stir until the sugar is fully dissolved. If the espresso is not hot, gently warm the mixture over low heat — do not boil — just until sugar melts and mixture is homogeneous (about 1–2 minutes).

Cool the syrup to room temperature. Transfer to a sealed container and refrigerate. Syrup will keep for up to 2 weeks. This yields roughly 6–8 ounces; scale ingredients if you want more.

Chill: If desired, place a rocks glass in the freezer or fill it with ice water to chill while you prepare the cocktail (30–60 seconds).

Add ingredients to mixing glass: In a mixing glass or short stirring vessel, pour 2 oz Heaven Hill 7 Year Bottled-In-Bond Bourbon, 0.75 oz espresso syrup, and add 2 dashes of aromatic bitters.

Stir with ice: Add enough ice to the mixing glass to fill it. Stir gently and consistently for 20–30 seconds (about 20–30 rotations) to properly chill and dilute the cocktail. Aim for a slightly silky texture and a temperature around 10–12°C (50–54°F).

Prepare glass: Dump the ice water from the chilled rocks glass (if used). Place a single large clear ice cube in the glass.

Strain: Double-strain or fine-strain the cocktail from the mixing glass into the rocks glass over the large ice cube to remove any small chips and ensure a clean presentation.

Garnish: Express the oils of an orange twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze to release the oils. Rub the rim with the twist and drop it into the glass.

Serve immediately: Present the cocktail with a short note that it is stirred, not shaken, to maintain a silky texture.