Mountain Express Recipe

Prepare syrups (can be done ahead)

If you don't have vanilla syrup: make a 1:1 simple syrup by dissolving equal parts granulated sugar and hot water. Scrape a split vanilla bean into the syrup while warm and steep until cool, then remove the bean. For turbinado syrup: combine 2 parts turbinado sugar with 1 part hot water, stir until dissolved and cool. Measure required amounts for the recipe.

Build and dry shake

Add vodka (2 oz), Caffè Lolita coffee liqueur (1 oz), vanilla syrup (0.5 oz), turbinado syrup (0.25 oz), cooled espresso (0.5 oz), and the egg white (1 unit) into a cocktail shaker without ice. Add 2 dashes Angostura bitters into the shaker (or reserve one dash for aromatic finish). Seal and shake vigorously for 20–30 seconds to emulsify and create a thick, frothy texture.

Wet shake and chill

Open the shaker, add a large handful of ice (or enough to fill the shaker). Seal and shake hard for 12–15 seconds until the exterior of the shaker is very cold. This chills the drink and further aerates the foam.

Double strain and serve

Double strain the cocktail into a chilled coupe or Nick & Nora glass using both the shaker strainer and a fine mesh strainer to remove ice shards and ensure a silky texture. The drink should have a thick, lifted foam on top and a bittersweet, vanilla-coffee aroma.

Garnish

Sprinkle grated dark chocolate or sift a small pinch of cocoa powder over the foam (about 1 tsp). Optionally add 1 additional dash of Angostura bitters on the foam for aroma.

Serve immediately and enjoy. The cocktail yields a frothy, bittersweet profile with vanilla lift and turbinado depth.