Zacapa Espresso Recipe
Ron Zapaca 23, Licor de café, Cáscara de naranja, Sirope de Vanilla, Café espresso, Licor Heering Cereza
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Ingredients
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Cocktail
Garnish & Finish
Method
Prepare Espresso
- 1
Pull espresso
Brew a fresh single shot (about 1 oz) of espresso using an espresso machine. Allow the espresso to rest for 10–20 seconds so the crema settles slightly but remains warm. If you don't have an espresso machine, use very strong brewed coffee and concentrate to about 1 oz.
Build & Shake
- 2
Combine ingredients
In a cocktail shaker, add 1 large ice cube or fill with fresh ice. Pour in 2 oz Zacapa 23, 0.75 oz coffee liqueur, 0.5 oz Heering cherry liqueur, 0.5 oz vanilla syrup, and the 1 oz freshly brewed espresso.
- 3
Shake
Seal the shaker and shake vigorously for 12–18 seconds. Vigorous shaking chills the mixture and slightly aerates the espresso, producing a silky texture and a thin crema on top.
- 4
Strain
Double-strain the mixture (using a Hawthorne strainer plus a fine-mesh strainer if available) into an old-fashioned glass over a single large ice cube. Double-straining removes small ice shards and espresso solids for a clean presentation.
Garnish & Serve
- 5
Express orange oil
Take the orange peel and hold it skin-side down over the drink. Give it a firm squeeze to express the citrus oils over the surface, then run the rim of the glass with the peel to add aroma. Optionally, flame the peel briefly with a lighter for a second to caramelize oils (be careful).
- 6
Finish
Drop the expressed orange peel into the drink or set it on the rim. Float 3 coffee beans on top or place them on the peel for visual contrast. Serve immediately.