Brew a fresh 2 oz shot of espresso. Let it rest for 20–30 seconds so it cools slightly but stays warm; this helps create a good foam when shaken. If your espresso is very concentrated or thick, add up to 1/2 teaspoon cold water to loosen it slightly.

2. Combine ingredients

Add 1.5 oz vodka, 1 oz coffee liqueur, 0.5 oz simple syrup, and the 2 oz warm espresso into a cocktail shaker.

3. Dry shake (optional)

Seal the shaker and shake vigorously without ice for 10 seconds. This helps build crema and a velvety foam on top.

4. Shake with ice

Add 1 cup of ice to the shaker, seal, and shake as hard as you can for 12–20 seconds until the outside of the shaker becomes very cold and slightly frosted. The goal is to chill quickly and emulsify to create a thick, glossy foam.

5. Double strain and serve

Open the shaker and double-strain the cocktail into a chilled martini/coupe glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any espresso grounds. Pour gently to preserve the foam layer.

6. Garnish

Float 3 coffee beans evenly across the foam as a classic garnish. Serve immediately.

Local Coupons

No local coupons found for this recipe's ingredients.