Place your chosen serving glass (old-fashioned or coupe) in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it. Discard ice water before straining the drink in.

Pull espresso

Brew a fresh shot of espresso (about 1 oz). If you don't have an espresso machine, brew a very strong 1 oz coffee using a moka pot or Aeropress. Let it cool slightly (15–30 seconds) so it won't overly dilute the cocktail when shaken with ice.

Combine ingredients

Add 2 oz Michter's Rye, 0.75 oz coffee liqueur, 1 oz warm (slightly cooled) espresso, and 0.25 oz simple syrup to a cocktail shaker.

Add ice and shake

Fill the shaker with about 6 ice cubes. Secure the lid and shake vigorously for 12–18 seconds. The goal is to chill the mixture thoroughly and create a light froth from the espresso.

Strain and serve

Double-strain the cocktail into the chilled serving glass using a Hawthorne and, if available, a fine mesh strainer to remove small ice shards and espresso crema bits. Serve over one large clear ice cube if using an old-fashioned glass, or neat in a coupe.

Garnish

Express an orange twist over the drink (optional) to add a citrus oil note, then drop it in. Alternatively, float 2–3 coffee beans on top for aroma and presentation.

Equipment

Use the jigger to measure spirits and syrups accurately. Use the shaker and strainer as described above. Pre-chill glassware for best temperature and presentation.