Pull a fresh single shot of Madcap espresso (approximately 1 oz). Allow to rest for 20–30 seconds so it isn’t piping hot but still warm; this helps integration without melting too much ice.

Combine spirits and syrup

In a mixing tin, add Rittenhouse Private Single Barrel Rye (1 oz), Fruitful Banana Liqueur (1/2 oz), and maple syrup (1/2 tablespoon). Add the espresso (1 oz) and two dashes of black walnut bitters.

Shake with ice

Add large ice cubes to the tin (enough to nearly fill). Shake vigorously for 10–15 seconds to chill, dilute, and create a silky texture. The espresso will emulsify slightly with the spirits and syrup.

Strain

Double-strain (use a Hawthorne and fine mesh if available) into a chilled lowball glass over one large clear ice cube or 3–4 large cubes. This yields a smooth, slightly frothy base.

Maple Cold Foam

Make the foam

Combine heavy cream (2 oz), whole milk (1 oz), maple syrup (1/2 tablespoon), and vanilla if using (1/8 tsp) in a small milk frothing pitcher or jar. Use a handheld milk frother, small French press, or a jar with tight lid shaken vigorously for 20–30 seconds, until the mixture forms a stable glossy foam. Aim for a thick, spoonable foam rather than airy cappuccino froth.

Top the cocktail

Spoon or gently pour the maple cold foam over the chilled cocktail until it forms a 3/4–1 inch layer on top. The foam should sit atop the drink, creating a creamy cap.

Finish & Garnish

Finish with two additional dashes of black walnut bitters on the foam, allowing them to sink slightly for aroma, then lightly grate dark chocolate or dust with cocoa powder (approx. 1/4 tsp) over the foam. Optionally, garnish the glass rim or foam with a single banana chip or dehydrated banana slice. Serve immediately with a short cocktail spoon or straw.