Espressotini Recipe
Cannon Distillery Early Bird Coffee Vodka, coffee liqueur, King Bean Twenty Strong
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
- 2
Brew espresso
If you haven't already, pull a 20–30 ml shot of King Bean Twenty Strong espresso (about 1 oz) and let it cool slightly. For the recipe use 1 oz; reserve 0.5 oz extra if you plan on boosting coffee intensity.
- 3
Combine ingredients
In a cocktail shaker add 1 cup of ice, 2 oz Cannon Distillery Early Bird Coffee Vodka, 1 oz coffee liqueur, and 1 oz of the slightly cooled King Bean Twenty Strong espresso. If you prefer a slightly sweeter drink, add 0.25 oz simple syrup. If you want extra coffee punch, add an additional 0.5 oz cooled espresso instead of the syrup.
- 4
Dry shake (optional)
For a silkier, slightly frothy head: first seal the shaker and shake vigorously without ice for 8–10 seconds to emulsify the espresso and liqueur.
- 5
Wet shake
Add ice (if you didn't already) and shake vigorously for 12–15 seconds until the shaker is well chilled and you feel condensation forming on the outside.
- 6
Strain
Empty the chilled glass of ice/water if used. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any espresso crema solids.
Garnish & Finish
- 7
Garnish the center of the cocktail with three coffee beans arranged in a small triangle. Optionally, lightly dust the surface with 0.25 tsp of fine cocoa powder for aroma and a finished look.
- 8
Serve immediately while cold. Provide a small spoon or napkin if desired.