Restaurants›Blue Willow Restaurant & Gift Shop›Espresso – Tini Recipe

Espresso – Tini Recipe

Name: Blue Willow Restaurant & Gift Shops Espresso – Tini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 oz espresso (freshly brewed, cooled); 1.5 oz vodka; 1 oz Kahlúa (coffee liqueur); 0.5 oz heavy cream (or half-and-half); 0.25 oz simple syrup (optional, 1:1 sugar to water); 6 cubes ice (for shaking); 3 to taste coffee beans (garnish); 0.25 tsp cocoa powder or finely grated chocolate (for dusting)

Inspired by Blue Willow Restaurant & Gift Shop

Time10m

Serves1

kahlua, vodka, cream

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Ingredients

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Cocktail

1 oz espresso (freshly brewed, cooled)1 1/2 oz vodka1 oz Kahlúa (coffee liqueur)1/2 oz heavy cream (or half-and-half)1/4 oz simple syrup (optional, 1:1 sugar to water)6 cubes ice (for shaking)3 to taste coffee beans (garnish)

Glass finishing (optional)

1/4 tsp cocoa powder or finely grated chocolate (for dusting)

Method

Cocktail

Prepare espresso

Brew a single shot (about 1 oz) of espresso. Allow it to cool for 1–2 minutes so it is warm but not scalding; cooling briefly preserves crema but prevents dilution when shaking.

Chill glass (optional)

If desired, place a martini or coupe glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill.

Combine ingredients

Add the cooled espresso, vodka (1.5 oz), Kahlúa (1 oz), heavy cream (0.5 oz), and simple syrup (0.25 oz, optional) into a cocktail shaker. Fill the shaker with 6 ice cubes.

Dry shake (optional for froth)

For a silkier, frothier top, first secure the shaker lid and shake vigorously without ice for 8–10 seconds to emulsify the cream with the espresso and liqueur.

Shake with ice

Add ice if you haven't already (or if you did a dry shake, add fresh ice) and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and a light froth forms.

Strain

Discard ice/water from the chilled glass if used. Double-strain the contents of the shaker into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and ensure a smooth texture.

Garnish and finish

Carefully dust the top with a light sprinkle of cocoa powder or finely grated chocolate (about 1/4 tsp) if using. Float three coffee beans on the froth as a classic garnish.

Serving

Serve immediately while cold and frothy. Provide a small napkin or coaster. Enjoy responsibly.