Vodka, Kahlúa and a fresh espresso shot — shaken hard for a thick, creamy foam.
Chef's Notes
Pull the espresso shot fresh to order and let it cool 60 seconds before shaking. A good foam requires vigorous shaking.
Or Tia Maria
Pulled fresh, cooled 60 sec
Optional
Pull a fresh espresso shot and allow it to cool for 60 seconds — hot espresso prevents the foam forming.
Add vodka, Kahlúa, cooled espresso and sugar syrup to a shaker. Fill with ice.
Shake very hard for 15 seconds. Double-strain into a chilled coupe glass. The foam should be thick and creamy. Garnish with three coffee beans.