Kō Kō Espresso Recipe

Pull espresso

Brew one shot (approximately 1 oz) of espresso. Set aside to cool slightly — it should be warm, not scalding, before combining with spirits to avoid diluting flavor.

Chill glass

Place a coupe or martini glass in the freezer for a few minutes or fill it with ice and water while you prepare the cocktail to ensure a cold serving vessel.

Add the kōloa Kauai coffee rum (1.5 oz), kōhana kokoleka chocolate rum (0.75 oz), warm espresso (1 oz), and chocolate bitters (2 dashes) into a cocktail shaker.

If you prefer a slightly sweeter drink, add 0.25 oz simple syrup. This is optional — taste profile is rich and slightly bitter by design.

Fill the shaker with large ice cubes (about 3–4 pieces). Secure the lid and double-strain vigorously for 10–15 seconds to both chill the cocktail and create a light crema. Vigorous shaking also helps integrate the espresso and spirits for a silky texture.

Discard ice/water from the chilled glass if used. Fine-strain the shaken cocktail into the chilled coupe or martini glass to remove ice shards and espresso solids.

Express a slight lemon or orange twist over the surface if desired for aroma (optional), then lightly rake the twist along the rim and discard or add for garnish according to preference.

Garnish with a single coffee bean floated on the crema or skewered on the rim. Serve immediately.