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Cup proportions: Liqueur 45% · Espresso 35% · Sugar / syrup 10% · Foam 10%.
Served cold with foam; use a fresh, not bitter espresso.
Home variants often use a strong AeroPress if you lack an espresso machine.
In Cafesito log the base shot as espresso and note the cocktail in the diary.
Avoid scorched espresso or too much syrup.
How to use
Ratios, gear and steps to brew it.
Proportions
- Base espresso + vodka + liqueur
- Ratio Liqueur 45% · Espresso 35% · Sugar / syrup 10% · Foam 10%
Steps
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Chill the glass and prepare ice.
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Pull a double espresso (~36–40 ml) and cool briefly.
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In a shaker: vodka (~40 ml), coffee liqueur (~20 ml), espresso and 5–10 ml syrup.
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Shake hard 15–20 s, strain and garnish with coffee beans.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.