Ingredients:

  • 2 oz freshly brewed espresso
  • 1 oz non-alcoholic coffee spirit
  • 0.5 oz vanilla simple syrup
  • 1 pinch fine sea salt
  • 2 dashes non-alcoholic aromatic bitters
  • 3 whole espresso beans

Instructions:

  1. Chill your glass. Place your martini or coupe glass in the freezer.
  2. Brew the espresso. Pull 2 oz of fresh espresso. Use it immediately while it's still active and warm.
  3. Combine the liquids. Pour the 2 oz espresso, 1 oz non alcoholic coffee spirit, and 0.5 oz vanilla simple syrup into the small tin of your shaker.
  4. Season the mix. Add the 1 pinch fine sea salt and 2 dashes non alcoholic aromatic bitters.
  5. Fill with ice. Pack the shaker to the brim with large, solid ice cubes. Wait 10 seconds until you see the tin start to frost.
  6. The Hard Shake. Seal the shaker and shake vigorously for 15 to 20 seconds. You want to hear the ice smashing against the ends of the tin.
  7. Check the seal. The shaker should be painfully cold to the touch. Shake until the tins are frosty and difficult to separate.
  8. The Double Strain. Place the Hawthorne strainer over the tin and pour the liquid through a fine mesh sieve into your chilled glass.
  9. Let it settle. Wait 30 seconds until the foam rises and forms a distinct, pale layer.
  10. Garnish gracefully. Gently place 3 whole espresso beans on the foam in a triangular pattern.