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Ingredients
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Cocktail
Garnish
Prep (to make Demerara syrup)
Method
Prep (Demerara syrup)
- 1
Make simple Demerara syrup
Combine 0.5 cup Demerara sugar and 0.5 cup water in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves and the mixture is clear, about 3–4 minutes. Do not boil vigorously. Remove from heat and let cool to room temperature. Transfer to a clean jar and refrigerate until needed. Syrup keeps up to 2 weeks refrigerated.
Cocktail assembly
- 2
- 3
Brew and cool espresso
Brew a fresh espresso shot (about 1 oz) and let it cool slightly for 30–60 seconds. For best results use freshly brewed, still-warm espresso; if using pre-brewed, ensure it is cold to avoid over-dilution when shaking with ice.
- 4
Combine ingredients
In a cocktail shaker add 1 cup of ice, 2 oz vodka, 1 oz espresso, 0.5 oz coffee liqueur (optional), and 0.5 oz Demerara syrup. The ice should be enough to chill and slightly dilute the drink.
- 5
Dry shake (optional for foam)
If you want a thicker, creamier crema on top, first shake the ingredients vigorously without ice for 10–12 seconds (dry shake). This helps emulsify the espresso and syrup.
- 6
Wet shake
Add ice to the shaker (if you did a dry shake, now add ice) and shake vigorously for 12–18 seconds until the shaker is well chilled and the exterior is frosty. A vigorous shake creates the characteristic foamy crema.
- 7
Double strain and serve
Remove the chilled glass from the freezer or discard the ice water. Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and ensure a smooth surface.
- 8
Garnish
Garnish the surface with three whole coffee beans placed in a triangle. Serve immediately.
