Fluff & Fizz Recipe

Prepare espresso and chill

Brew a fresh shot (about 1 oz) of hot espresso. Allow it to cool slightly (30–60 seconds) so it won't melt the ice immediately; you can also use a cold-brew concentrate chilled in the fridge.

Rim the glass

Spread the cacao sugar on a small plate. Wet the rim of a rocks or coupe glass with a little espresso or a citrus wedge, then dip the rim into the cacao sugar until evenly coated. Place the glass in the freezer or fridge to chill while you build the drink.

Combine spirits and espresso

In a cocktail shaker, add the cooled espresso, Stoli Vanil, Kahlúa, cacao liqueur, and simple syrup (if using). If using egg white for extra foam, add the half egg white now.

Dry shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify and build foam.

Shake with ice

Add large ice cubes to the shaker, seal, and shake vigorously for 10–15 seconds until well chilled and slightly frothy.

Strain and top with fizz

Double-strain the mixture into the prepared chilled glass over fresh ice (if serving on the rocks) or into the glass without ice for a more elegant presentation. Top gently with 2 oz cold club soda to add effervescence and a light float of bubbles.

Finish by dusting a pinch of fine cocoa powder across the foam or surface. Optionally, float a very light sprinkle of cacao sugar in the center for sparkle. Serve immediately with a short stirrer so the drinker can integrate the fizz into the creamy espresso layer.