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Espresso Sour

Espresso Sour

An espresso cocktail on a tropical vacation.

This Espresso Sour from Bethany Heinze and Leah Highfield of Vern’s in Charleston leans into the bitter coffee notes of an Espresso Martini by marrying it to another modern classic, the Trinidad Sour by Giuseppe González. “My wheels were already spinning on utilizing bitters as a main element, which brought the Trinidad Sour recipe to the forefront,” says Heinze. “Leah loved the combination of citrus and espresso, so we mashed up our ideas, tweaked it a few times, eventually adding Mr. Black once we got our liquor license, and now we have our final iteration! It’s like an espresso cocktail on a tiki vacation.”

Ingredients

  • 1 oz. coffee liqueur
  • 3/4 oz. espresso
  • 1/2 oz. orgeat
  • 1/2 oz. fresh lime juice
  • 1/4 oz. bittersweet vermouth (Vern's uses Cocchi Dopo Teatro)
  • 1/4 oz. Angostura bitters
  • Tools:shaker, strainer, fine-mesh strainer
  • Glass:Nick and Nora or coupe

Preparation

Add all of the ingredients to a shaker with ice. Shake hard and double strain into a chilled glass.

Note If you can’t find Cocchi Dopo Teatro, Heinze says that Carpano Antica can be subbed.

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