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Ingredients
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Cocktail
Optional Equipment
Method
Cocktail
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to chill it.
Brew espresso
Brew a fresh shot (about 1 oz) of espresso. Use the hottest, freshest shot possible. Allow it to rest 10–20 seconds so it isn’t piping hot but still warm (this helps create crema when shaken).
Combine ingredients
Add 2 oz vodka, 1 oz Kahlúa, 1 oz freshly brewed espresso, and 0.25 oz simple syrup into a cocktail shaker.
Add ice and dry shake (optional)
If you want extra foam, first do a 'dry shake' (shake without ice) for 8–10 seconds to emulsify the espresso and syrup. This step is optional but recommended for a thick crema.
Shake with ice
Add 6 ice cubes to the shaker and seal. Shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you see a frothy head forming. A hard shake creates maximum crema and chill.
Double strain
Remove the chilled glass from the freezer or discard ice water. Using a Hawthorne strainer and a fine mesh strainer, pour the cocktail into the glass to remove small ice shards and ensure a silky texture.
Garnish
Carefully place 3 coffee beans on top of the crema as a classic garnish. Optionally, dust a tiny pinch of cocoa powder or grated chocolate over the top.
Serve
Serve immediately while the drink is cold and the crema is fresh.
Simple Syrup (if making)
Combine equal parts granulated sugar and water (for example, 1/2 cup sugar and 1/2 cup water) in a small saucepan. Heat gently, stirring, until the sugar fully dissolves. Remove from heat and cool to room temperature. Store in a sealed container in the refrigerator for up to 2 weeks.
Equipment Notes
If you don’t have an espresso machine, brew very strong coffee (about double strength) and use 1 oz. The crema will be reduced, but shaking vigorously can still create a frothy head.