Espresso Almond Delight

🥃 coupemedium (around 16% ABV)

Einkaufsliste

45ml freshly brewed espresso, slightly cooled
35ml amaretto liqueur
25ml vodka
15ml single cream (or barista almond milk)
3 whole coffee beans

Bar-Basicshast du wahrscheinlich schon

10ml sugar syrup
Handful of ice cubes
Unsweetened cocoa powder, for dusting

So geht's

Preparation

Chill your coupe glass in the freezer for 5 minutes before mixing.

Shake

Pull a fresh shot of espresso and let it rest for 1 minute so the residual heat softens.
Add the espresso, amaretto, vodka, single cream, and sugar syrup into a cocktail shaker.
Fill the shaker generously with ice cubes.
Seal tightly and shake vigorously for 15 seconds to chill thoroughly and create a thick, creamy head.

Serve

Double strain through a fine-mesh sieve into the chilled coupe glass.
Dust lightly with a pinch of cocoa powder and float three coffee beans across the top.

Garnitur

A light dusting of cocoa powder and three whole coffee beans arranged in a clover pattern on the foam.

Alkoholfrei machen

Replace the amaretto and vodka with 30ml almond or orgeat syrup and 30ml cold water (or non-alcoholic botanical spirit), then omit the extra sugar syrup.

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