Tiny Tini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while preparing the cocktail to thoroughly chill.

Mix

Fill a mixing glass or shaker with the measured ice (about 1 cup). Add 2 oz vodka, 0.25 oz dry vermouth, and 1 dash orange bitters if using.

Stir

Stir the mixture with a bar spoon for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted — you should feel the outside of the mixing glass become cold and slightly frosty.

Strain & garnish

Discard ice from the chilled glass if used. Double-strain the cocktail into the chilled coupe or martini glass using a hawthorne and fine strainer if available. Express a lemon twist over the drink to release oils, rub the twist on the rim, then drop it in as a garnish.

Serve immediately while icy cold.

Prepare espresso

Brew 1 oz of fresh espresso (or use 1 oz strong cold-brew concentrate). If using hot espresso, let it cool for 30–60 seconds so it’s warm but not boiling; for best texture, use espresso cooled to just-warm or room temperature, or use cold-brew.

Chill glass

Place a martini or coupe glass in the freezer for a few minutes or fill with ice water to chill while you prepare the drink.

Build & shake

Fill a cocktail shaker with the measured ice (about 1 cup). Add 1.5 oz vodka, 1 oz espresso, 0.5 oz coffee liqueur, and 0.25 oz simple syrup if you prefer slightly sweeter. Secure the lid tightly.

Shake vigorously

Shake as hard as you can for 12–18 seconds. The goal is to aerate the espresso for a rich crema and chill the drink thoroughly.

Strain & garnish

Discard ice from the chilled glass if used. Double-strain the cocktail into the chilled glass to remove ice shards and crema lumps. Float three coffee beans on the surface as a garnish.

Serve immediately while cold and frothy.