Espressotini Recipe
Tito’s Vodka | irish cream liqueur | coffee liqueur | Licor 43 | espresso cream | up
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Ingredients
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Cocktail
Method
Cocktail
Prepare the espresso
Pull a fresh shot of espresso (about 0.75 oz). If you don't have an espresso machine, use a very strong brewed coffee or cold-brew concentrate chilled to near room temperature. Let it cool slightly so it won't melt the ice immediately.
Chill the glass
Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink is served very cold.
Make the espresso cream
In a small shaker or jar, gently pour the heavy cream and lightly whip by shaking 6–10 seconds until it thickens slightly but remains pourable (soft-peak texture). Do not over-whip; it should be velvety and able to float on the cocktail.
Combine base spirits
Add Tito's vodka (2 oz), Irish cream liqueur (1 oz), coffee liqueur (0.75 oz), Licor 43 (0.5 oz), the cooled espresso (0.75 oz), and simple syrup (0.25 oz, if using) into a cocktail shaker filled with ice (about 6 cubes).
Shake hard
Seal the shaker and shake vigorously for 12–18 seconds. The goal is to chill the mixture thoroughly and create a slight froth from the espresso and cream liqueurs.
Strain into glass
Discard the ice or water from the chilled martini/coupe glass. Double-strain the cocktail into the glass using a Hawthorne and fine mesh strainer to remove ice shards and any espresso grounds, yielding a smooth, silky drink.
Float the espresso cream
Carefully pour the lightly whipped heavy cream (espresso cream) over the back of a bar spoon so it floats gently on top of the cocktail, creating a layered appearance. Aim for a thin, even float (about 1 oz).
Garnish and serve
Garnish with three coffee beans placed on the cream or a light dusting of finely grated chocolate or instant espresso powder if desired. Serve immediately while cold.