Little Beast Espressotini Recipe

Chill and whip

Place a can of full-fat coconut milk in the refrigerator overnight so the cream separates and solidifies. Carefully open the chilled can and scoop out the solid coconut cream into a chilled mixing bowl, leaving most of the watery liquid behind. Add confectioners' sugar, vanilla extract, and a pinch of sea salt. Whip with a hand mixer or whisk until light and slightly fluffy, about 1–2 minutes. Transfer to a small piping bag or container and refrigerate until ready to use. Yield: about 1/2 cup.

Pull a fresh shot of espresso (about 1 oz). Allow it to rest for 10–20 seconds so it cools slightly but remains warm — this helps integrate with the spirits without melting too much ice.

Fill a cocktail shaker with ice (about 6 oz). Add Casamigos Reposado (1.5 oz), Borghetti Cafe coffee liqueur (0.75 oz), freshly brewed espresso (1 oz), simple syrup (0.25 oz), and 3 dashes of hickory smoked vanilla blackstrap bitters.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker frosts and the mixture is well chilled and slightly aerated. The vigorous shake will create a silky texture and integrate the espresso with the spirits.

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any coffee solids, leaving a smooth surface for the coconut whip.

Top the strained cocktail with a generous dollop (about 1–2 tablespoons) of the chilled coconut whip. If using a piping bag, pipe a neat rosette in the center so it sits on the surface. The coconut whip adds a creamy, aromatic layer that contrasts the warm hickory and coffee notes.

Garnish with three whole coffee beans placed on top of the coconut whip and, if desired, finish with an extra dash of hickory smoked vanilla blackstrap bitters over the cream for aroma.

Serve immediately with a small spoon so the drinker can break through the coconut whip and enjoy layered sips. Suggested serving size: yields 1 cocktail.