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Ingredients
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Cocktail
Glass & Garnish
Method
Cocktail
- 1
- 2
Brew espresso
Brew a shot (about 1 oz) of strong espresso. If using hot espresso, let it cool for 30–60 seconds so it is hot but not scalding; you can also use freshly brewed but cooled espresso or very strong cold brew.
- 3
Combine ingredients
In a cocktail shaker, add the vodka (2 oz), Kahlúa (1 oz), the freshly brewed espresso (1 oz), simple syrup (0.5 oz), and 2 dashes of coffee bitters if using.
- 4
Add ice
Add 4 coffee ice cubes or regular ice cubes to the shaker. Using coffee ice cubes will keep the drink from diluting coffee flavor as it chills.
- 5
Dry shake (optional)
For extra crema, first 'dry shake' (shake without ice) vigorously for 10–15 seconds to emulsify the coffee and sugar with the alcohol. This step is optional but recommended for a silky froth.
- 6
Wet shake
Add ice if you haven't already and shake very hard for 15–20 seconds until the outside of the shaker is frosty and you feel the mixture well chilled. Vigorous shaking creates a thick, glossy crema on top of the cocktail.
- 7
Double strain & serve
Remove the chilled glass from the freezer or empty the ice water. Using a Hawthorne strainer and a fine strainer (if available), double-strain the cocktail into the chilled coupe to remove tiny ice shards for a silky texture.
- 8
Garnish
Garnish with three coffee beans arranged on the crema. Optionally, express a small lemon peel over the surface for a subtle aromatic top note, then discard the peel.
Glass & Garnish
- 9
Serve immediately while the crema is fresh. Provide a small cocktail napkin or coaster. The drink is best enjoyed within a few minutes of pouring to appreciate the foam, aroma, and balanced temperature.