Ingredients:

  • 2 oz premium vodka
  • 1 oz unsweetened cold brew coffee concentrate
  • 0.5 oz coffee liqueur
  • 1/4 tsp pure vanilla extract
  • 1 tbsp plain non-fat Greek yogurt
  • 0.5 oz maple syrup
  • 1 pinch fine sea salt
  • 1 tsp unsweetened dark cocoa powder
  • 3 whole coffee beans

Instructions:

  1. Frost the glass. Place your martini or coupe glass in the freezer for at least 10 minutes until a thick layer of frost forms. Note: A warm glass will kill the foam instantly.
  2. Combine the base. Pour the vodka, cold brew concentrate, coffee liqueur, vanilla extract, maple syrup, and sea salt into the shaker.
  3. Add the yogurt. Spoon in the Greek yogurt. Note: Don't worry if it looks messy now; the shake will fix everything.
  4. Perform the dry shake. Secure the lid and shake vigorously without ice for 15 seconds until the mixture sounds frothy and unified.
  5. Add the ice. Fill the shaker to the very brim with large, solid ice cubes. Note: Small or wet ice will dilute the drink too quickly.
  6. Perform the wet shake. Shake hard for 20 seconds until the shaker tin is painfully cold and frost appears on the outside.
  7. Double strain. Place the Hawthorne strainer over the shaker and pour the liquid through a fine mesh sieve into your chilled glass.
  8. Dust the top. Hold a small sieve with cocoa powder over the drink and tap gently until a light, even layer covers the foam.
  9. Garnish and serve. Carefully place three coffee beans in the center of the foam. Serve immediately while the temperature is at its lowest.