The Churchill Recipe
A rich blend of Cazcabel Coffee, Frangelico and espresso, rounded with bitters and a smooth vanilla foam.
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Ingredients
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Cocktail
Vanilla Foam
Garnish
Method
Cocktail
Brew espresso
Pull a fresh 1 oz shot of espresso (or brew 1 oz strong coffee). Allow it to cool slightly for 30–60 seconds so it's hot but not boiling.
In a mixing glass or shaker filled with ice, combine 1.5 oz Cazcabel Coffee liqueur, 0.75 oz Frangelico, and the 1 oz espresso.
Add 2 dashes of Angostura bitters to the mixing glass.
Stir the mixture briskly for 15–20 seconds to chill and slightly dilute. Strain into a chilled coupe or Nick & Nora glass (alternatively serve in a rocks glass over a single large ice cube if desired).
Vanilla Foam
Combine 1.5 oz heavy cream, 0.5 oz whole milk, 0.5 oz vanilla syrup, and 0.5 oz egg white in a cocktail shaker (use pasteurized egg white if concerned about raw egg).
Dry-shake (no ice) vigorously for 15 seconds to emulsify and build initial foam.
Add a handful of ice to the shaker and shake again hard for 10–15 seconds to chill and further aerate. This double-shake technique yields a silkier, stable foam.
Double-strain the foam through a fine mesh into a small measuring cup or directly spoon the foam gently atop the strained cocktail, creating a 3/4–1 inch layer.
Finish & Garnish
Lightly dab the tip of a toothpick or a small bar spoon into the freshly ground espresso or cocoa powder and gently touch the center of the foam to create a small decorative dot or a few specks.
Serve immediately while the foam is fresh and the cocktail is chilled.