Espressojillo Recipe
Pammel Park Coffee Company Espresso (Winterset, IA), Ketel One Vodka, Licor 43, St. George Nola Coffee Liqueur
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Brew espresso
Brew a single shot (about 1 oz) of fresh espresso using your espresso machine or stovetop method. Let the shot rest for 10–20 seconds off heat so it is hot but not scalding.
Combine ingredients
In a cocktail shaker, pour the brewed espresso, Ketel One Vodka (1.5 oz), Licor 43 (0.75 oz), St. George Nola Coffee Liqueur (0.5 oz), and simple syrup (0.25 oz) if you prefer a touch more sweetness.
Dry shake (optional)
If you want a creamier, slightly frothy texture, first dry shake (no ice) the mixture vigorously for 10 seconds to help emulsify the espresso with the liqueurs and vodka.
Wet shake
Add ice (about 1 cup or enough to fill the shaker) to the shaker and shake vigorously for 12–15 seconds until the shaker is chilled to the touch and a good foam has developed from the espresso.
Strain and serve
Double-strain the cocktail into a chilled coupe or martini glass using a fine mesh strainer to remove small ice shards and any espresso solids. This yields a smooth, slightly foamy surface.
Garnish & Finish
Garnish the finished cocktail with three coffee beans placed on the foam in a triangle pattern. If using an orange twist, express the oils over the surface by holding the twist skin-side down above the glass and giving it a sharp fold, then drop it in or rest it on the rim.
Serve immediately while the cocktail is chilled and the espresso aroma is fresh.