The Foamy Espresso Cascade
This luxurious cocktail, The Foamy Espresso Cascade, is a decadent blend of rich espresso, pumpkin spice infused vodka, and a hint of bourbon cream. The carefully curated combination of bitters and sweet demerara syrup creates a complex and indulgent flavor profile. Topped with a whipped cream crown and a sprinkle of nutmeg and cinnamon, this cocktail is a delightful treat for coffee and cocktail enthusiasts alike.
The Foamy Espresso Cascade
The Foamy Espresso Cascade is a decadent blend of rich espresso, pumpkin spice infused vodka, and a hint of bourbon cream, topped with a whipped cream crown and a sprinkle of nutmeg and cinnamon.
Ingredients
- 1 shot of espresso or 1.50 oz. cold brew
- 1 dash cherry bark vanilla bitters
- 1 dash cardamom bitters
- 3 drops Crude Big Bear bitters
- 3 drops Crude Attanwanhood No. 37 bitters
- 0.50 oz. rich demerara syrup
- 0.50 oz. Buffalo Trace Bourbon Cream
- 0.50 oz. St. George NOLA Coffee Liqueur
- 1.50 oz. Pumpkin Spice Infused Vodka
- Ice
- 2 oz. Heavy whipping cream
- 0.50 oz. Simple syrup
- Fresh ground nutmeg and cinnamon for garnish
Instructions
- Prepare a chilled champagne coupe glass by placing it in the freezer ahead of time.
- Fill a cocktail shaker with ice and add the espresso or cold brew, cherry bark vanilla bitters, cardamom bitters, Crude Big Bear bitters, Crude Attanwanhood No. 37 bitters, rich demerara syrup, Buffalo Trace Bourbon Cream, St. George NOLA Coffee Liqueur, and Pumpkin Spice Infused Vodka.
- Shake the mixture vigorously until well combined.
- Strain the cocktail into the chilled glass, leaving some room at the top to allow for separation of the liquid and foamy portion.
- Rinse the shaker and pour the heavy whipping cream and simple syrup into it.
- Place the spring from the hawthorne strainer in the shaker and shake to whip the cream to the desired consistency.
- Remove the spring and pour the whipped cream on top of the cocktail.
- Garnish with a sprinkle of fresh ground nutmeg and cinnamon.