Moving' Cool Recipe

Prepare espresso

Brew a fresh shot of espresso (about 1 oz). If you prefer the cocktail cold, allow the espresso to cool for a few minutes or pull it slightly over ice and discard the large ice before using so it remains strong.

Combine ingredients

In a cocktail shaker, add 6 ice cubes, 2 oz coffee-infused vodka, 0.75 oz Lazzaroni Black Caffè, 0.5 oz Grand Marnier, and 1 oz fresh espresso.

Shake

Shake vigorously for 12–15 seconds until the shaker is cold and the exterior is frosty. This chills and aerates the mixture, creating a slightly foamy top when strained.

Strain to glass

Double-strain the cocktail into a chilled coupe or an old-fashioned glass over 4 ice cubes (or serve neat in a coupe). Use a fine mesh strainer to catch any small ice chips or espresso grounds.

Prepare cream

In a small mixing glass or bowl, lightly whip 1 oz heavy cream with 0.25 oz simple syrup (optional) for about 10–15 seconds until it is slightly thickened but still pourable (soft peaks are not necessary). The goal is a silky, pourable cream layer.

Float cream

Using the back of a spoon held just above the cocktail surface, gently pour the lightly whipped cream so it floats on top, creating a layered effect. This yields a rich, smooth contrast to the bitter coffee base.

Garnish

Place one ladyfinger cookie alongside the glass or partially rested on the rim. Lightly dust the cream with 1 tsp finely grated dark chocolate or cocoa powder. Optionally, top the cream with three espresso beans for aroma and presentation.

Serve immediately while the cream layer is distinct. Provide a small spoon or straw so the drinker can stir the cream into the coffee base as desired.