Espresso Recipe

Prepare espresso

Pull a fresh shot of espresso (about 1 oz) immediately before mixing. The espresso should be hot and have a layer of crema. Set aside briefly while you assemble the rest of the drink so it remains warm.

Chill glass (optional)

If you prefer a slightly cooler serving, chill a coupe or martini glass in the freezer for 5 minutes or fill it with ice water while you prepare the cocktail.

Combine and shake

Add the vodka, Kahlúa, Irish cream, crème de cacao, optional simple syrup, and ice cubes to a cocktail shaker. Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker feels very cold and the ingredients are well combined. Shaking with ice also slightly dilutes and cools the liqueurs.

Add espresso and final shake

Pour the hot espresso into the shaker (carefully). Immediately resecure the lid and shake briefly for 5–7 seconds to mix and to help create a silky foam from the espresso crema and cream liqueur.

Strain and serve

Discard ice or water from the chilled glass if used. Double-strain the cocktail into the prepared coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer to remove small ice shards and ensure a smooth finish.

Garnish

Float 3 coffee beans on top or dust a light pinch of cocoa powder over the crema for aroma and presentation.

Serve immediately

Serve right away while the espresso foam is fresh and the drink is slightly warm-to-chilled depending on your preference.