Pull a fresh shot of espresso (about 1 oz) and chill briefly. Measure 1 oz cold-brew concentrate and keep cold. Fresh espresso is preferred for aroma — allow it to cool slightly (30–60 seconds) so it doesn’t overheat the cocktail or flash off volatile aromatics.

Mix base ingredients

In a cocktail shaker filled with ice, add 1.5 oz Absolut vodka, 0.5 oz Malfy Limone, 0.5 oz tonka bean amaro, 1 oz chilled espresso, 1 oz cold-brew concentrate and 0.25 oz simple syrup. The cold-brew adds depth and body so the nitro will create a creamier head.

Dampen and chill

Cap the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty. This both chills and begins to integrate the espresso crema with the spirits.

Nitro Finish & Serve

Rapid nitro dispense (kegerator/nitro tap)

If you have a nitro tap/kegerator: strain the shaken cocktail into a chilled 8–10 oz nitro glass or rocks glass. Serve under the nitro tap using a low, steady pour to develop a dense, silky crema. The nitro will cascade and form a thick head; stop pouring once the glass is ~90% full and allow the head to settle for 10–20 seconds.

Cream whipper method (no nitro tap)

If using a whipped cream dispenser (cream whipper): double-strain the shaken cocktail into the whipper (do not overfill; leave headspace per device instructions). Charge with one nitrogen cartridge, shake the whipper vigorously 6–8 times, let rest 10 seconds, then dispense slowly into a chilled glass to achieve a creamy head. If the cocktail is too viscous, add a teaspoon of cold water to the whipper before charging to help dispense.

Finish and garnish

Once dispensed and the nitro head has settled, gently float a lemon twist over the head (optional) and drop 3 coffee beans on top for aroma and presentation. Serve immediately with a short spoon or straw for the initial sip through the creamy head.