Midnight Express Recipe

Chill and rim (optional)

Chill a coupe or martini glass in the freezer for 5–10 minutes. If you want a chocolate-rimmed glass, drizzle chocolate syrup on a small plate, dip the lip of the chilled glass into the syrup, then hold upside down to let excess drip off and place upright to set briefly.

Pull a fresh shot of espresso (about 1 oz). Allow it to rest for 10–20 seconds so the hottest steam subsides but the shot remains warm — room-warm to slightly warm is ideal to help incorporate the cream liqueur without curdling.

Fill a cocktail shaker with ice (about 6 large cubes). Add vanilla vodka (2 oz), Tempus Fugit chocolate liqueur (0.75 oz), Bailey's Irish Cream (0.75 oz), Kahlúa (0.5 oz), the espresso (1 oz), and simple syrup (0.25 oz) if you prefer a touch more sweetness.

Secure the shaker lid and shake vigorously for 12–15 seconds. The goal is to chill the mixture thoroughly and produce a slight froth from the espresso and cream liqueur (good foam indicates proper emulsification).

Remove the chilled glass from the freezer. Strain the cocktail through a fine strainer (or the shaker strainer) into the glass to catch ice shards and ensure a silky texture.

Sprinkle the grated dark chocolate or a light dusting of cocoa powder over the foam surface. Place three espresso beans on top as a classic garnish (representing health, wealth, and happiness).

Serve immediately. The cocktail yields a velvety, coffee-forward chocolate drink with vanilla notes — enjoy while the foam is fresh.