Ingredients
Equipment
Method
- Pull a single 1.5-ounce espresso shot directly into a small cup, or brew 1 ounce of very strong coffee and let it cool for 30 seconds. Hot espresso is critical because the heat helps create microfoam when you shake.
- Pour 1.5 ounces of silver tequila into your jigger, then add it to your cocktail shaker. The jigger ensures precision for proper balance.
- Measure out 0.75 ounces of coffee liqueur and add it to the shaker with the tequila. This ingredient adds richness and subtle sweetness.
- Pour 0.5 ounces of simple syrup into the shaker. This balances the bitterness of espresso without making the drink taste like dessert. If using very sweet coffee liqueur, you may skip this.
- Add your fresh espresso to the shaker. The heat of the espresso matters for creating signature microfoam when you shake vigorously.
- Add fresh ice to your cocktail shaker, filling it about three-quarters full. Use regular cube ice, not crushed ice.
- Close your shaker and shake hard for about 10 seconds. You want to hear the ice rattling loudly and feel the shaker getting cold in your hands. Vigorous shaking chills the drink and creates the beautiful foam layer.
- Place your coupe or martini glass on a stable surface. Using a fine mesh strainer, pour the drink into the glass in one smooth motion from about 3 inches above.
- Place three espresso beans on top of the foam for garnish. Serve immediately while the foam is thick and the drink is properly cold.
Notes
The key to exceptional microfoam is using hot espresso and shaking aggressively for the full 10 seconds. Chill your glass in the freezer for 5 minutes before serving for best results. This cocktail must be consumed immediately after making, as the foam collapses and the drink becomes flat within minutes. Experiment with reposado tequila for oak and vanilla notes once you've mastered the base recipe.