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Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Brew a fresh shot of espresso (about 1 oz) and allow it to cool for 1–2 minutes. If you prefer a cold version, use 1 oz of strong cold brew concentrate chilled. The espresso should be warm to cool — not piping hot — to avoid diluting or melting too much ice.
Add ingredients to shaker
Fill a cocktail shaker with 6 ice cubes. Pour in 1.5 oz vodka, 0.75 oz Nonino (or the specified amaro/liqueur), 0.5 oz simple syrup, and the 1 oz espresso (cooled).
Dry shake (optional)
If you want a frothier texture, first close the shaker and shake vigorously without ice for 10–12 seconds to emulsify the espresso and liqueur.
Wet shake
Add the ice (if you dry-shook already, the ice is already in the shaker; if not, ensure ice is present) and shake very hard for 12–18 seconds until the outside of the shaker is frosty and the drink is well chilled.
Strain and serve
Place 3 ice cubes in an old-fashioned glass (or serve neat in a chilled coupe if you prefer no ice). Double-strain the cocktail into the glass using a Hawthorne and fine strainer to remove ice shards and espresso crema solids.