Milas Espressotini Recipe

Prepare espresso

Pull two 1‑oz shots (total 2 oz) of espresso. Allow to cool for 1–2 minutes until just warm; hot espresso will melt too much ice and dilute the drink.

Combine ingredients

Add the cooled espresso, vodka (1.5 oz), coffee liqueur (0.5 oz), dark rum (0.5 oz), demerara or simple syrup (0.25 oz), and 2 dashes chocolate bitters into a cocktail shaker.

Dry shake (optional)

If you want a slight froth, perform a quick dry shake (no ice) for 8–10 seconds to integrate crema and syrup. This is optional but enhances texture.

Shake with ice

Fill the shaker with fresh large ice and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. Vigorous shaking also helps develop a silky texture.

Double strain

Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into a chilled martini coupe or Nick & Nora glass to remove any ice shards and espresso solids for a clean, silky presentation.

Float three espresso beans gently on the surface of the cocktail, arranged in a triangle. Express an orange twist over the drink if using: hold the twist skin-side down above the cocktail and give a quick snap to release oils, then run the peel around the glass rim and drop it in or discard according to preference.

Serve immediately. The MILAS ESPRESSOTINI is spirit-forward — sip slowly to appreciate the layered coffee, chocolate, vanilla and oak notes.

Use fresh, high-quality espresso for best flavor. Chill the serving glass in the freezer for 10–15 minutes beforehand to keep the cocktail colder longer without over-dilution.