Espresso Delight Recipe

Cocktail

1. 1

   Prepare espresso

   Brew a fresh single shot of espresso (about 1 oz). Allow it to cool slightly for 30–45 seconds so it's still hot but won't melt ice excessively when shaken.

2. 2

   Chill glass (optional)

   If desired, chill a coupe or martini glass by filling it with ice water while you prepare the cocktail. Discard ice water before straining.

3. 3

   Combine ingredients

   In a cocktail shaker, add the ice cubes, Russian Standard vodka (1.5 oz), Kahlúa (1 oz), Baileys (1 oz), the freshly brewed espresso (1 oz), and simple syrup (0.25 oz) if you prefer a slightly sweeter drink.

4. 4

   Dry shake for foam (optional)

   For a richer, creamier foam on top, first shake the mixture without ice for 10–12 seconds (dry shake). This is optional but recommended when using cream liqueur and espresso.

5. 5

   Shake with ice

   Add ice to the shaker if you performed a dry shake, then vigorously shake the cocktail for 12–18 seconds until the outside of the shaker is very cold and slightly frosted. This chills, dilutes, and aerates the drink to create a velvety texture.

6. 6

   Strain and serve

   Double strain the cocktail through a Hawthorne strainer and fine mesh strainer into the chilled coupe or martini glass to remove ice shards and obtain a smooth surface.

7. 7

   Garnish

   Gently place 3 espresso beans on the foam as a classic garnish. Optionally, dust the top with about 1 tsp of cocoa powder for aroma and presentation.

8. 8

   Enjoy

   Serve immediately while the cocktail is cold and the espresso aroma is fresh.