Espresso Fizz Recipe

Brew and cool espresso

Brew two fresh shots of espresso (about 2 oz). Allow the espresso to rest for 1–2 minutes so it cools slightly but is still warm; this helps bloom the flavors when mixed. If you prefer, brew earlier and chill in the refrigerator for up to 30 minutes.

Combine with syrup and water

In a mixing glass, combine the warm espresso, 0.5 oz simple syrup, and 1 oz cold water. Stir gently for 10–15 seconds to dissolve and integrate the syrup and slightly temper the espresso temperature.

Add spirits

Add 1 oz dark rum and 0.5 oz coffee liqueur to the espresso mixture in the mixing glass. Stir for another 10 seconds to combine. Taste and adjust sweetness by adding an additional 0.25 oz simple syrup if desired.

Ice and shake

Fill a cocktail shaker halfway with ice (about 1 cup). Pour the espresso-spirit mixture over the ice. Cap the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the mixture is well chilled. This will create a light froth from the espresso.

Strain and top with sparkle

Double-strain the shaken mixture into a chilled Collins glass filled with fresh ice to remove any fines and create a smooth body. Carefully top with 2 oz chilled champagne or dry sparkling wine. Pour slowly to preserve carbonation and encourage a pleasant foam crown.

Finish and serve

Garnish the drink with 3 coffee beans floated on the foam for aroma. Optionally express a lemon twist over the surface to add a bright citrus oil, then drop the twist in or discard according to preference. Serve immediately with a straw or stirrer.

Enjoy responsibly. This cocktail combines the intensity of espresso with the warmth of rum and the effervescence of sparkling wine for a balanced boozy coffee fizz.