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Ingredients
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Cocktail
Optional Finish
Method
Cocktail
- 1
Prepare espresso
Brew a fresh shot of espresso (approximately 1 oz) and allow it to cool for 1–2 minutes so it’s hot but not scalding; very hot espresso will melt ice too quickly and dilute the cocktail.
- 2
Chill glass
Place a martini coupe or chilled cocktail glass in the freezer for a few minutes or fill with ice water while you prepare the drink; empty before straining.
- 3
Combine ingredients
In a cocktail shaker, add 4 oz of ice, 2 oz Grey Goose vodka, 1 oz cold brew coffee liqueur, 1 oz cooled espresso, and 0.5 oz simple syrup.
- 4
Dry shake (optional)
If you prefer an extra foamy crema, first shake the ingredients without ice for 10–12 seconds to emulsify the espresso with the liqueur and syrup.
- 5
Shake with ice
Add the ice (if you did a dry shake, add fresh ice now) and shake vigorously for 12–18 seconds until the shaker is very cold and you see a frothy texture forming.
- 6
Strain
Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to ensure a smooth surface and retained crema.
- 7
Garnish and serve
Float three coffee beans on top of the crema. Optionally express an orange twist over the surface or grate a little dark chocolate on top for a finishing aroma and serve immediately.
Optional Finish
- 8
If using an orange twist, cut a thin strip of peel, gently twist it over the cocktail to release oils, then drop it in or rest it on the rim. If using grated chocolate, lightly grate over the crema just before serving.