Fog Lifter Recipe
Three shots of espresso, Bailey's, Kahlua, and Tito's vodka. Kaboom!
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Ingredients
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Espresso and Coffee Liqueur
Cream Liqueur
Vodka
Garnish & Optional
Method
Prepare Espresso
Brew
Pull three shots of fresh espresso (about 1–1.5 oz per shot) using an espresso machine. Allow the shots to sit for 15–30 seconds so crema settles but drink remains hot/warm.
Assemble Cocktail
Chill or prepare glass
If you prefer the cocktail chilled, place a coupe or rocks glass in the freezer for 5 minutes or fill it with ice water while you prepare ingredients. If serving over ice, fill the serving glass with fresh ice and skip chilling step.
Combine
In a cocktail shaker, add the ice (if making a shaken, chilled cocktail) or leave shaker empty for a hot/straight pull. Pour in 1.5 oz Tito's vodka, 1 oz Kahlúa, and 1 oz Bailey's Irish Cream.
Add espresso
Carefully pour the three freshly pulled espresso shots into the shaker. If you want to keep crema, add espresso last and handle gently.
Shake (for chilled version)
Seal the shaker and shake vigorously for 10–15 seconds to chill, dilute, and integrate the crema with the liqueurs. This creates a frothy top and slightly lighter texture.
Strain and serve
For a straight-up chilled cocktail: double-strain into the chilled coupe glass. For an on-the-rocks version: strain over fresh ice in the rocks glass. For a hot/straight (no ice) version: pour directly into warmed glass.
Garnish
Optional: sprinkle a light dusting (about 1 tsp) of espresso or cocoa powder on top or float three coffee beans on the froth as a classic garnish.
Serve immediately. The drink is rich and potent — enjoy responsibly.