Place a Nick & Nora or coupe glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail, then discard ice water before pouring.

Brew espresso (if needed)

If you don't have concentrated cold-brew, pull a fresh shot of espresso (about 1 oz) and allow it to cool slightly so it won’t overly dilute the cocktail when shaken.

Mixing the cocktail

Add Blue Ice Espresso Vodka (2 oz), Galliano Espresso Liqueur (1 oz), Baileys Irish Cream (0.75 oz), the brewed espresso or concentrated cold-brew (1 oz), and simple syrup (0.25 oz, optional) into a cocktail shaker.

Fill the shaker with 6 pieces of ice (enough to nearly fill the shaker).

Secure the shaker lid and shake vigorously for 12–18 seconds. The goal is to chill the mixture quickly and create a slight froth from the Baileys and espresso.

Double strain the mixture into the chilled Nick & Nora or coupe glass using both the shaker’s strainer and a fine mesh sieve to remove tiny ice shards and coffee grounds for a silky texture.

Nitro finish & garnish

Carefully float Owen's Nitro (1 oz) on top of the cocktail. To do this, pour the nitro slowly over the back of a bar spoon held just above the surface so it layers gently rather than mixing fully. The nitro will add a velvety, cascading crema.

Lightly dust the top of the nitro layer with 1 tsp cacao powder using a fine mesh sieve for an even, delicate finish.

Serve immediately. Provide a small stirring stick if the drinker prefers to briefly combine the nitro layer with the base before sipping.