Iconoclast Espresso Recipe
Make Iconoclast Espresso Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Cocktail Base
Garnish & Finish
Equipment
Method
Espresso Cocktail Base
- 1
Brew espresso
Pull one fresh shot of espresso (about 1 oz / 30 ml). Use a hot, freshly brewed shot; set it aside for 10–20 seconds so it is still hot but not boiling.
- 2
Combine ingredients
Into a cocktail shaker (no ice yet), pour the hot espresso, coffee liqueur (0.75 oz), dark rum (0.75 oz), vodka (0.5 oz), simple syrup (0.25 oz), and 2 dashes chocolate bitters.
- 3
Dry shake
Seal the shaker and shake vigorously for 8–12 seconds to emulsify the crema and incorporate the liqueur and spirits with the hot espresso. This builds a silky foam.
- 4
Add ice and shake cold
Open the shaker, add a generous amount of fresh ice, reseal, and shake hard for 12–15 seconds until the outside of the shaker is very cold (this chills and dilutes the cocktail to balance the hot espresso).
- 5
Double strain and serve
Using a Hawthorne or julep strainer and a fine mesh strainer, double-strain the cocktail into a chilled coupe or Nick & Nora glass to ensure a smooth texture and glossy crema.
Garnish & Finish
- 6
Garnish the surface with three espresso beans arranged in a line or triangular formation. Lightly dust with a small pinch (about 1 tsp) of finely grated dark chocolate if desired for aroma and texture.
- 7
Serve immediately while the drink is cold with a warm coffee aroma. Suggestion: pair with a small square of dark chocolate or short biscotti.
Equipment Notes
- 8
If you prefer a stronger coffee character, substitute 0.25 oz of vodka for an additional 0.25 oz dark rum. Use a fine strainer to remove any tiny crema solids for a silky mouthfeel. Chill the glass in the freezer for at least 10 minutes for best presentation.