Sicilian Soltice Recipe

Prepare glassware

Chill 3–4 coupe or martini glasses in the freezer or fill with ice water while you prepare the cocktail.

If you want a chocolate-cacao rim: spread the grated dark chocolate or cacao nibs on a small plate. Lightly wet the rim of each chilled glass with a strip of orange peel (rub the peel around the rim to transfer oils and a bit of moisture), then gently press the rim into the grated chocolate or nibs to adhere. Set glasses aside.

Fill a cocktail shaker halfway with ice (about 4–6 large cubes).

Add to the shaker: 3 oz Stoli vodka, 1.5 oz Grey Goose Orange, 2 oz freshly pulled espresso (cooled slightly, ideally 30–45 seconds off the machine so it is warm but not steaming), 1 oz cacao liqueur, 0.5 oz simple syrup, 0.5 oz fresh orange juice, and 0.25 oz cold water (the small amount of water helps integration and softens strength while preserving texture).

Secure the shaker lid and perform a vigorous shake for 12–15 seconds. The goal is to chill quickly and create a slight silky emulsification from the espresso and cacao liqueur.

Double strain the cocktail into the prepared chilled glasses using a Hawthorne strainer and a fine mesh strainer (this removes any espresso crema solids and small ice shards). Divide evenly — this batch yields 3–4 servings depending on glass size.

Express an orange twist over each drink: hold a strip of orange peel over the cocktail and give it a good fold/twist to spray oils over the surface, then run the peel around the rim for aroma and drop it into the drink or rest on the edge.

Optional: sprinkle a scant 1/4 tsp of finely grated dark chocolate or a few cacao nibs on top of the drink for texture and aroma, or float 1–3 espresso beans on the surface as a classic garnish.

Serve immediately while cold. Sip to enjoy the layered notes of orange, coffee, and dark cacao.