Courtesy Ian McIntyre, director of food and beverage, Ace Hotel London Shoreditch, London
From London, the home of the original Vodka Espresso cocktail, this frozen version was developed to showcase a light-roasted Ethiopian coffee from Ace’s Bulldog Edition coffee shop. Demerara sugar helps coax out the coffee’s delicate floral notes, says McIntyre, to keep the drink “light and delicate.”
About the Vodka
Aylesbury Duck Vodka was developed by a group of bartenders to blend into cocktails. It’s made from wheat grown in the Western Rockies area of Canada, which yields lightly sweet vodka with a smooth, almost creamy, texture.
- 1 ounce Aylesbury Duck Vodka
- 2 ounces coffee, brewed and chilled
- ¾ ounce Demerara sugar simple syrup
- Espresso beans, for garnish
In blender, combine ingredients with 2 scoops crushed ice. Pulse on high speed until mixed into frozen consistency. Pour into chilled espresso or cappuccino cup or glass, and garnish with espresso beans. Serve with straw.