Recipe information
Make Black Velvet in just 8m. (if you please) Maraska walnut liqueur, creme de cacao, espresso
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Ingredients
Cocktail
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. Chill glass
Place a coupe or Nick & Nora glass in the freezer or fill it with ice and cold water while you mix the drink to ensure the cocktail stays appropriately chilled.
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.
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