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Ingredients
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Cocktail
Garnish / Finish
Method
Cocktail
Brew and cool espresso
Pull a single shot (about 1 oz) of espresso using an espresso machine. Allow the shot to cool for 30–60 seconds at room temperature so it won’t overly melt the ice when shaken; cooling briefly preserves crema for texture.
Combine ingredients
Into a cocktail shaker add the cooled espresso, 1.5 oz hazelnut vodka, 0.5 oz Kahlúa, and 0.25 oz simple syrup if you prefer a slightly sweeter drink. Add 4 ice cubes to the shaker.
Shake
Seal the shaker and shake vigorously for 10–15 seconds. Aim for a firm, rapid shake to both chill and slightly aerate the espresso, creating a silky foam from the crema and incorporating the liqueur.
Strain and serve
Double-strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass (or serve over fresh ice in a rocks glass if preferred). The double strain removes ice shards and yields a smooth surface.
Garnish / Finish
Float 3 whole coffee beans on top of the drink and lightly dust with grated nutmeg or cocoa powder (about 1 tsp) if using. Serve immediately.