Ripxo Recipe

Prepare brown sugar simple syrup

If you don't have brown sugar simple syrup ready, make it first: combine 2 parts packed light or dark brown sugar with 1 part water in a small saucepan. Warm gently, stirring, until the sugar dissolves. Cool to room temperature before using. For this recipe use 0.5 oz (about 15 ml).

Brew espresso

Brew a fresh shot of espresso (about 0.75–1 oz). Let it cool slightly (30–60 seconds) so it won't excessively dilute the cocktail when shaken but is still warm enough to help create a silky foam.

Combine ingredients

In a cocktail shaker add the Patrón Reposado (2 oz), the freshly brewed espresso (0.75 oz), Luxardo Espresso liqueur (0.5 oz), brown sugar simple syrup (0.5 oz), and 2 dashes of Angostura bitters.

Dry shake (optional)

For a richer, frothier top, seal the shaker and shake vigorously without ice for 10–15 seconds. This helps emulsify the espresso and syrup.

Wet shake

Add ice (about 1 cup, or enough to fill the shaker) to the shaker. Seal and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and the cocktail is well aerated.

Double strain and serve

Double-strain the mixture into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh strainer to remove ice chips and ensure a smooth texture. The final drink should be roughly 2–2.5 oz of liquid plus foam.

Garnish with three coffee beans arranged on the foam or lightly dust a pinch of espresso powder across the top. Optionally, express an orange peel over the surface to release oils, wipe the rim with the peel and place it on the glass.

Serve immediately while foam is fresh.