This recipe was first published as part of our cocktail history feature on the Kahlúa Espresso Martini.
1tsp Sugar (or simple syrup)
25ml Fresh espresso (a single short espresso)
First prepare a fresh shot of espresso and set aside. Next ice a cocktail glass. Combine the ingredients in a mixing tin and stir – the warm coffee will quickly dissolve the sugar. Shake hard with lots of cold ice and strain into the prepared glass. Garnish by arranging three (lucky) coffee beans on the surface foam.
Yes, you’re going to need an espresso machine. Pre-batched strong coffee will not give the same intense flavour, syrupy texture, and foamy head – not just pretty, the head also traps aromas. In a pinch you could consider a handheld espresso maker. Slightly fiddly to operate, these newish contraptions make great coffee and allow a theatrical extraction right in front of the customer.