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Ingredients
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Cocktail
Ice & tools
Method
Prep
- 1
- 2
Brew a fresh shot of espresso (about 1 oz). Let it rest for 20–30 seconds so it cools slightly but is still warm — this helps create a good crema when shaken. If you prefer a slightly sweeter drink, prepare simple syrup (1:1 sugar to water) and measure 0.25 oz.
Mixing & shaking
- 3
Combine ingredients
Add 2 oz vodka, 0.5 oz Averna, 0.75 oz Kahlúa, 1 oz freshly brewed espresso, and 0.25 oz simple syrup (optional) into a cocktail shaker.
- 4
Add ice
Fill the shaker with large ice cubes (about 4–6) to rapidly chill and aerate the mixture.
- 5
Dry shake (optional)
For a frothier crema: first close the shaker and shake vigorously without ice for 8–10 seconds to emulsify the espresso and liqueurs.
- 6
Wet shake
Add ice if you did a dry shake (or if you didn't, ensure shaker is filled with ice) and shake very hard for 12–18 seconds until the shaker exterior becomes very cold and you see a good froth inside.
- 7
Double strain
Remove the glass from the freezer or discard the ice water. Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into the chilled coupe or martini glass to remove ice shards and ensure a silky texture with a clean crema on top.
Garnish & serve
- 8
Garnish with 3 whole coffee beans arranged on top of the crema. Serve immediately while very cold.