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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill a rocks glass or coupe by placing it in the freezer for a few minutes or filling it with ice water while you prepare the drink.
Make espresso and cool
Pull a shot of espresso (about 1 oz). Set it aside to cool for a few minutes. If you don't have an espresso machine, use strong brewed coffee concentrated to about 1 oz and cooled.
Build and shake
Add the ice cubes to a cocktail shaker. Pour in 2 oz Romana Sambuca (black), 1 oz cooled espresso, 0.25 oz simple syrup, and 1 oz cold heavy cream (or half-and-half). Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the cream is well emulsified.
Garnish
Twist the orange peel over the drink to express oils, rub the rim with the peel if desired, then drop the twist in as a garnish. Optionally, sprinkle a light dusting (about 1/4 tsp) of ground coffee or grated dark chocolate over the foam for aroma and contrast.
Serve immediately and enjoy. The Sambuca's anise-forward profile combines with espresso and cream for a rich, aromatic Italian-style cocktail.