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Ingredients
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Cocktail
Method
Cocktail
- 1
- 2
Brew espresso
Brew a single shot (about 1 oz) of espresso on an espresso machine. If you don't have an espresso machine, brew a strong 1 oz (or 30 ml) concentrated coffee using an Aeropress or Moka pot. Allow the espresso to rest 20–30 seconds so it's hot but not steaming; using very hot espresso can over-dilute the drink when shaken.
- 3
Prepare simple syrup (if not ready)
If you don't have ready simple syrup: combine equal parts granulated sugar and water in a small saucepan (e.g., 1/2 cup sugar + 1/2 cup water). Heat gently, stirring until the sugar dissolves. Cool before using. (You only need 0.5 oz for this cocktail.)
- 4
Combine and dry shake
Add the 1 oz freshly brewed espresso, 2 oz vodka, 1 oz coffee liqueur, and 0.5 oz simple syrup into a cocktail shaker without ice. Secure the lid and dry shake vigorously for 10–15 seconds. The dry shake helps emulsify the espresso to create a thick, foamy crema.
- 5
Wet shake
Open the shaker, add a generous scoop of ice (about 1 cup) and close it. Shake vigorously for another 10–15 seconds until the shaker is very cold to the touch and the exterior is frosted. This chills and dilutes the cocktail to the proper balance.
- 6
Strain and serve
Discard ice or water from the chilled glass if you used ice water. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to capture fine ice shards and ensure a silky texture and smooth crema on top.
- 7
Garnish
Garnish by floating three coffee beans on the crema in a triangular pattern. Optionally, lightly tap the beans to settle them but avoid breaking the foam.
- 8
Serve
Present immediately. Sip and enjoy — the drink should be cold, slightly sweet, with a rich espresso flavor and a velvety foam on top.