Method

For Espresso-Infused Vodka (make ahead)

Infusion with brewed espresso (fast)

Combine 12 oz vodka and 1 cup freshly brewed, cooled espresso in a clean jar. Seal and refrigerate for at least 4 hours (preferably overnight). Strain through a fine mesh or coffee filter into a clean bottle. Yield: approximately 12 oz espresso-infused vodka. Chill before using.

Infusion with whole beans (slow)

Alternatively, place 1 cup whole dark-roast beans in 12 oz vodka, seal and let sit at room temperature for 24–48 hours, tasting every 8–12 hours until desired intensity is reached. When ready, strain out beans, then filter through a coffee filter to remove fines. Refrigerate the infused vodka.

Cocktail Assembly

Chill: place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while preparing the cocktail.

Build & shake: in a cocktail shaker, add 2 oz espresso-infused vodka, 0.75 oz Mr. Black, 0.5 oz cold MARTINI espresso (or concentrated cold-brew espresso), 0.25 oz simple syrup, and 2 dashes chocolate bitters. Fill the shaker with ice, secure lid, and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double strain: discard ice/water from the chilled glass. Double-strain the shaken mixture into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any solids, pouring to fill the glass about two-thirds.

Top with bubbles: gently top the cocktail with 2 oz chilled brut or dry sparkling wine. Pour slowly down the side of the glass or over the back of a spoon to preserve effervescence and layering.

Garnish: express an orange twist over the drink to release oils, rub the rim briefly with the twist, and drop it in. Float a single coffee bean on top as a finishing accent.

Serve immediately: present the cocktail right away so the bubbles are lively and the espresso aroma is prominent.

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