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
Tools: muddler, shaker, strainer
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.
Reprinted with permission from Mocha by Michael Turback. Published by Ten Speed Press