Doin’ The Dirty Recipe

Prepare glass

Chill a coupe or martini glass by placing it in the freezer or filling with ice water while you build the cocktail.

Combine ingredients

In a cocktail shaker, add ginger vodka (2 oz), coffee liqueur (1 oz), fresh espresso (1 oz), demerara simple syrup (0.5 oz), fresh lime juice (0.5 oz), and chocolate bitters (2 dashes). If using egg white for a silky texture, add 1/2 egg white now.

Dry shake (if using egg white)

If you added egg white, seal the shaker and dry shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Add ice and shake

Add a generous handful of ice to the shaker (about 1 cup/standard ice). Shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly frothy.

Double strain and serve

Discard ice or water from the chilled glass. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or martini glass to remove ice shards and any bits of foam for a clean presentation.

Thread three chocolate-covered espresso beans onto a cocktail pick and rest it across the rim of the glass or float the beans on the foam. Express a lime twist over the surface (squeeze the peel to release oils) and drop the twist into the glass or perch it on the rim.

Serve immediately. The drink balances gingery warmth, coffee richness, bright lime, and a hint of chocolate — enjoy responsibly.