This is the dessert-as-a-cocktail moment—the thing that replaces cake, forks, and small talk. It’s rich, theatrical, and deliberately slow-drinking.
Prep Time: 5 minutes
Yield: 1 serving
Ingredients
1½ oz fresh espresso, chilled
1 oz cognac or aged rum (think round, not hot)
¾ oz dark crème de cacao (or high-quality chocolate liqueur)
½ oz vanilla bean simple syrup (light—this isn’t dessert soup)
½ oz heavy cream, lightly aerated
1 oz brut Champagne
Tiny pinch sea salt (seriously—this unlocks everything)
Directions
Garnish (choose one, don’t overdo it):
- Shaved dark chocolate
- Cocoa-dusted espresso bean trio
- Micro gold leaf if you’re feeling villainously glamorous
Build - Shake espresso, spirit, cacao, vanilla syrup, cream, and salt hard with ice
- Double strain into a chilled coupe
- Gently float Champagne over the top
- Garnish with restraint and confidence
For best results, use a bold, freshly brewed espresso or, if you don’t have an espresso machine, a strong cup from our dark roast coffees works beautifully.
