Espresso Biscot-tini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5–10 minutes or fill with ice water while you prepare the cocktail to ensure it is well chilled.

Prepare rim (optional)

If rimming, pour cocoa powder or finely grated dark chocolate onto a small plate. Lightly wet the outer rim of the chilled glass with a little simple syrup or a dab of the Faretti liqueur, then dip the rim into the cocoa/chocolate to create an even coating. Set the glass aside.

Garnish biscotti

If using a biscotti garnish, either leave it whole to serve on the glass rim or break a small piece to float on the side of the glass.

Brew and measure the espresso. Use a freshly brewed 1 oz shot of hot espresso. Let it sit for about 20–30 seconds so it is hot but not scalding (this brief rest helps preserve crema for better texture when shaken).

Add ingredients to shaker. Fill the cocktail shaker about two-thirds with ice. Pour in 2 oz Tito's Handmade Vodka, 1 oz Luxardo espresso liqueur, 0.75 oz Faretti chocolate biscotti liqueur, 1 oz hot espresso, and 0.25 oz simple syrup if you prefer a touch more sweetness.

Dry shake (optional, for foam). To help emulsify the espresso and create a silky crema, first shake the contents vigorously without ice (dry shake) for 10–12 seconds. This step is optional but recommended for a frothy surface.

Wet shake. Add ice to the shaker (if you dry-shook first, now add ice) and shake vigorously for 12–18 seconds until the outside of the shaker becomes very cold and slightly frosted. This chills and dilutes the cocktail to balance flavors.

Double strain into glass. Remove ice from the chilled glass. Using a Hawthorne strainer and, if available, a fine mesh strainer, strain the cocktail into the prepared martini/coupe glass to leave behind ice shards and any espresso grounds, preserving a smooth texture.

Finish and garnish. Float 3 espresso beans on top for aroma and tradition (optional) and rest a biscotti piece on the rim or serve it on the side. Serve immediately.