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Photo by Leo Gong
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Iced coffee and espresso drinks make perfect summertime coolers. This one, created by Clay Gordon of New World Chocolate Society and featured in Michael Turback’s scrumptious book, Mocha, is a perfect example.
1 oz. espresso, room temperature
1 tsp. simple syrup
A few drops of vanilla extract
1 1/2 oz. chocolate syrup
Cracked ice
Tools: muddler, shaker, strainer
Glass: highball
Garnish: lemon or orange twist
Fill a shaker halfway with cracked ice. Pour espresso, simple syrup and vanilla over ice. Shake vigorously for 30 seconds and strain into a chilled glass that has been lined with a spiral of chocolate syrup. Garnish. Makes one serving.
Michael Turback, Mocha, Ten Speed Press
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