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 ensure the drink stays cold and retains crema.

Brew espresso

Brew 1 oz of fresh espresso (use a double shot and measure 1 oz) and allow it to cool very slightly — it should still be warm but not boiling. If you don’t have an espresso machine, use a strongly brewed Moka or AeroPress concentrate.

Combine ingredients

Add vodka (2 oz), coffee liqueur (1 oz), the 1 oz of freshly brewed espresso, and simple syrup (0.25 oz, optional for sweetness) into the cocktail shaker.

Add ice

Fill the shaker about two-thirds full with ice (approx. 4 cups loosely packed) to thoroughly chill and dilute the drink to the correct balance.

Dry shake (optional)

For a silkier, foamier crema: first shake the ingredients vigorously without ice for 8–10 seconds to emulsify the espresso and syrup.

Wet shake

Add ice if you did a dry shake; otherwise proceed. Shake the cocktail vigorously with ice for 12–18 seconds until the outside of the shaker is frosty and you feel the liquid well chilled. Vigorous shaking helps create a rich crema on top.

Double strain and serve

Remove the glass from the freezer or discard the ice water. Use the shaker’s strainer and, if available, a fine mesh strainer to pour the cocktail into the chilled glass. Double straining will remove small ice shards and give a smooth texture.

Garnish

Float three coffee beans atop the crema as a classic garnish. Serve immediately.

Equipment

Ensure your espresso is brewed immediately before mixing so it retains crema. Use a clean, chilled shaker and a cold glass. If you want a stiffer foam, use a dry shake step as described above. Clean and dry all equipment after use.