Black Velvet Recipe
(if you please) Maraska walnut liqueur, creme de cacao, espresso
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare espresso
Pull a 1 oz shot of fresh espresso and set it aside briefly so it remains hot but not steaming excessively. If you don't have an espresso machine, brew a strong 1 oz coffee concentrate.
- 2
- 3
Combine ingredients
In a cocktail shaker, add 6 ice cubes, 1.25 oz Maraska walnut liqueur, 0.5 oz dark crème de cacao, and 1 oz hot espresso. If you prefer the drink slightly sweeter, add 0.25 oz simple syrup.
- 4
Shake vigorously
Seal the shaker and shake very hard for 12–18 seconds. The goal is to chill the mixture quickly and create a silky, lightly frothy crema from the espresso that integrates with the liqueurs.
- 5
Prepare glass and strain
Dump the ice (or remove the glass from freezer). Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and preserve the crema.
- 6
Garnish and serve
Float three whole coffee beans on top as a simple garnish. Serve immediately while the crema is present and the cocktail is cold.