Double Shot Recipe
Make Double Shot Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso & Coffee Components
Spirits & Liqueurs
Modifiers & Sweetness
Garnish & Finish
Ice
Method
Espresso & Coffee Components
- 1
Pull espresso
Pull two fresh shots of espresso (about 2 oz total). Use medium-fine grind and a quality espresso machine. Immediately after brewing, pour the shots into a small, heatproof container so they remain hot.
- 2
Brew coffee
Prepare 1 oz of very strong hot coffee (or ristretto) and keep it hot. This will stretch the coffee flavor without diluting crema too much.
Mixing & Shaking
- 3
Combine ingredients
Into a cocktail shaker add 1 cup of ice, 1.5 oz vodka, 0.75 oz coffee liqueur, 0.25 oz simple syrup, 1 tsp vanilla extract, the 2 shots of hot espresso and the 1 oz hot coffee. Note: adding hot liquids will melt some ice — that’s intentional to slightly temper and integrate the drink.
- 4
Shake vigorously
Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is cool and a fine crema has formed on top from the espresso. The hot espresso and coffee will chill quickly and emulsify with the spirits, creating a velvety texture.
Serving & Garnish
- 5
Strain and serve
Double-strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass. If you prefer it on the rocks, fill a rocks glass with 3 pieces of ice and strain over the ice.
- 6
Garnish
Garnish with 3 coffee beans placed on the crema and, if desired, a light dusting of grated dark chocolate over the top.