Triple Shot Recipe

Brew & chill espresso

Pull three fresh espresso shots (about 75 ml total) and allow them to cool briefly at room temperature for 1–2 minutes so they won't overly dilute the cocktail when shaken. If you prefer a colder drink, refrigerate the espresso for 5–10 minutes or use one shot chilled and two shots hot to preserve crema when shaking.

Chill glassware

Place a rocks glass in the freezer or fill it with ice water to chill while you build the cocktail.

Add 4 large ice cubes to a cocktail shaker to properly chill and dilute the drink.

Into the shaker, pour 45 ml chilled vodka, 15 ml coffee liqueur, 30 ml cold-brew concentrate, and 10 ml simple syrup.

Pour in the three shots of espresso. Add a pinch of fine sea salt to enhance sweetness and round bitterness.

Secure the shaker lid and shake vigorously for 12–18 seconds. A strong shake creates a creamy texture and integrates the espresso crema with the spirits.

Dump the ice water from your chilled rocks glass (if used). Add 1–2 fresh large ice cubes to the glass to keep the drink cold without rapidly diluting it.

Double-strain the shaken mixture into the prepared glass using both the shaker strainer and a fine mesh strainer to remove any fine espresso particulates and achieve a silky texture.

Garnish with three coffee beans placed gently on top of the crema and, if using, express an orange peel over the drink and drop the twist in for an aromatic citrus note.

Serve immediately. Sip slowly to appreciate the layered coffee intensity and the smooth spirit balance.