Last Call Recipe

Prepare glass

Chill a coupe or martini glass by filling it with ice water and setting aside, or place it in the freezer for 5–10 minutes.

Bloom espresso (optional)

If using freshly brewed espresso to enhance foam and aroma, pull a 0.5 oz shot and let it cool slightly (10–20 seconds). This helps bloom the flavors when shaken.

Combine ingredients

In a cocktail shaker, add the ice cubes, 2 oz vanilla espresso vodka, 1 oz Espresso Martini base (or neutral vodka + small fresh espresso if you don't have a pre-made base), 0.5 oz Grind Espresso liqueur, 0.5 oz Frangelico, and 1 oz Nonna's Sweetened Espresso. If Nonna's espresso is not sweet enough, add 0.25 oz simple syrup. If using the 0.5 oz fresh espresso for extra crema, add it now.

Dry shake (optional but recommended)

If you added fresh espresso, first shake vigorously without ice for 8–10 seconds to build foam and emulsify the egg-white-like crema (dry shake).

Wet shake

Add the ice to the shaker (if you dry-shook, add fresh ice now) and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and you see a frothy head forming.

Strain and serve

Discard the ice water from the chilled glass. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or martini glass to ensure a smooth texture and nice crema on top.

Garnish

Garnish with 3 coffee beans arranged on the foam in a line or triangle. Serve immediately.

Notes

Adjust sweetness by increasing or decreasing Nonna's Sweetened Espresso or simple syrup. If you prefer a nuttier profile, increase Frangelico to 0.75 oz and reduce vodka by 0.25–0.5 oz. Use freshly brewed espresso cooled slightly for the best crema and aroma; if using cold brew, texture will be slightly different but still delicious.