X‑pressotini - On Tap Recipe
Vodka, cold brew, espresso liqueur, vanilla maple
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Ingredients
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Cocktail Base
Garnish & Finish
Vanilla Maple Syrup (make-ahead)
Method
Vanilla Maple Syrup (make-ahead)
- 1
Combine and store
Whisk 1/2 cup pure maple syrup with 1 teaspoon pure vanilla extract in a clean jar until homogenous. Seal and refrigerate. Use within 2 weeks. This yields approximately 6 fl oz (enough for multiple cocktails).
Cocktail Preparation (On Tap / Batch)
- 2
Option A — Single Pour (Shake & Strain)
Fill a cocktail shaker half full with ice (about 1 cup). Add 2 oz vodka, 1 oz cold brew, 0.75 oz espresso liqueur, and 0.75 oz vanilla maple syrup. Shake vigorously for 12–18 seconds until the shaker is very cold and slightly frosted. Double-strain into a chilled coupe or martini glass (or a rocks glass chilled if preferred).
- 3
Option B — On Tap / Small Batch (recommended for service)
In a clean 1 L bottle or small keg, combine vodka, cold brew, espresso liqueur, and vanilla maple syrup in the ratio above scaled to the desired volume (for example, multiply each ingredient by 10 to make 10 drinks). Cap and refrigerate. When ready to serve, dispense over ice into a glass and optionally top with a fresh espresso float (see next step). Keep refrigerated and use within 48 hours for best flavor.
Finish & Garnish
- 4
Espresso Float (optional)
If using fresh espresso, pull a very short 1/2 oz shot on top of the poured cocktail to create a crema float and an extra aroma layer. Pour gently over the back of a spoon to avoid mixing.
- 5
Garnish
Garnish with 2–3 whole coffee beans on the surface or on a small cocktail pick. Serve immediately.
