- 2.5 oz FLORENA Latte White Chocolate Liqueur
- 0.75 oz FLORENA Vanilla Vodka
- 0.75 oz Coffee liqueur (Kahlúa or equivalent)
- 1 shot Fresh espresso (pulled hot, then cooled 2–3 minutes)
How to Make It
Pull the espresso
Pull a single shot of espresso and let it cool for 2–3 minutes. Hot espresso will melt the ice too quickly in the shaker. Room temperature espresso gives better dilution control and helps form a thicker foam.
Combine in shaker
Add a generous amount of ice to your cocktail shaker. Pour in FLORENA Latte, FLORENA Vanilla Vodka, coffee liqueur, and the cooled espresso.
Shake very hard
This is the most important step. Shake as hard as you can for a full 15–20 seconds. The vigorous agitation emulsifies the crema from the espresso and creates the signature foam layer that appears when strained.
Strain into chilled coupe
Double-strain into a coupe glass that's been in the freezer. Pour in one smooth motion to let the foam rise to the top naturally.
Three coffee beans
The classic garnish: float three espresso beans on the foam. They represent health, wealth, and happiness in Italian tradition. More importantly, they add aroma before the first sip.
Bartender Notes
Fresh espresso is non-negotiable
Cold brew or instant coffee will not create the crema foam that makes this drink. If you don't have an espresso machine, a Moka pot produces enough crema to work.
White chocolate dimension
FLORENA Latte's white chocolate character adds a rich, vanilla-adjacent sweetness that's distinct from traditional espresso martinis. It makes the drink feel more dessert-forward without becoming cloying.
The foam
The foam is aesthetic and functional — it carries aroma, creates texture in the first sip, and holds the coffee bean garnish. It forms from vigorous shaking emulsifying the coffee oils and proteins. No shortcut for this: shake hard.