Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Equipment
Method
Cocktail
Prepare espresso
Brew a single shot of espresso (about 1 oz). Allow it to cool slightly for 30–60 seconds so it does not melt the ice immediately but is still warm enough to produce crema when shaken.
Chill glass
Place a martini or coupe glass in the freezer or fill it with ice water while you prepare the cocktail to ensure the glass is well chilled.
Combine ingredients
Add vodka (2 oz), coffee liqueur (1 oz), the freshly brewed espresso (1 oz), and simple syrup (0.25 oz, optional) into a cocktail shaker. Add 3–4 large ice cubes.
Dry shake (optional but recommended)
If you want extra foam and a silkier texture, first shake the ingredients (except the ice) vigorously for 8–10 seconds without ice. This emulsifies the espresso crema and helps build a frothy head.
Wet shake
Add ice (if you dry-shook previously) or proceed with the ice already in the shaker and shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the outside is frosted. Aim for a good, fine foam on top.
Double strain and serve
Remove the ice from the chilled glass if used. Using a cocktail strainer and, if available, a fine mesh strainer, pour the cocktail into the chilled glass. Double straining removes ice shards and produces a smooth surface for the crema.
Garnish
Garnish with 3 whole coffee beans placed on the foam in a triangle formation. Serve immediately.
Equipment
Use a jigger to measure spirits and syrup accurately. Use a cocktail shaker for mixing; a fine mesh strainer will improve texture by removing tiny ice chips and espresso particles. Chill the serving glass ahead of time for best presentation.