Espresso Milano Recipe

Pull and cool espresso

Pull a fresh double espresso (approx. 2 oz). Immediately pour 1 oz of it into a small container and let it cool slightly while you prepare other components. Reserve the remaining 1 oz hot in an insulated container so it stays warm for final assembly if serving immediately.

If you prefer a slightly chilled variation, replace the 1 oz of cold espresso with 1 oz strong cold brew and omit holding hot espresso.

Combine spirits and aromatics

In a mixing glass or shaker, add 1 oz dark rum, 0.5 oz coffee liqueur, 0.5 oz Averna (or other dark herbal amaro), 0.5 tbs demerara syrup, 2 dashes chocolate bitters, and 0.25 tsp vanilla extract.

Add espresso

Pour in the 1 oz cooled espresso (or 1 oz cold brew) and the reserved 2nd ounce of hot espresso if you are making a warm version. If making a cold version, add 1 oz cold brew plus a couple of large ice cubes to the shaker.

Shake or stir

For a chilled cocktail: add ice to the shaker and shake vigorously for 12–15 seconds until the exterior is frosty and a fine crema forms. For a warm cocktail: stir gently in the mixing glass to combine (do not add ice).

Strain and present

For chilled: double-strain into a chilled coupe or Nick & Nora glass (or over a single large ice cube in an old-fashioned glass if preferred). For warm: strain into a warmed coupe or small demitasse-style glass.

Garnish

Express an orange twist over the surface to release oils, run the peel around the glass rim, and drop it in. Optionally float 2–3 espresso beans on top for aroma and visual contrast.

Serve immediately. The Espresso Milano should present a darker, slightly bitter and herbaceous coffee-forward profile with notes of caramel, dark chocolate, and orange.