The Frothy Espresso Cascade

This cocktail is a delightful blend of espresso, bitters, coffee liqueur, and pumpkin spice infused vodka, creating a rich and frothy concoction that is perfect for coffee and cocktail lovers alike. Topped with whipped cream and garnished with nutmeg and cinnamon, it's a decadent and visually stunning drink that is sure to impress.

The Frothy Espresso Cascade

A decadent blend of espresso, bitters, coffee liqueur, and pumpkin spice infused vodka, topped with whipped cream and garnished with nutmeg and cinnamon.

4.99 from 83 votes
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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
  • Heavy whipping cream
  • Simple syrup
  • Fresh ground nutmeg
  • Cinnamon

Instructions

  1. Fill a cocktail shaker with ice.
  2. Add the espresso or cold brew, cherry bark vanilla bitters, cardamom bitters, Big Bear bitters, Attanwanhood No. 37 bitters, demerara syrup, Buffalo Trace Bourbon Cream, St. George NOLA Coffee Liqueur, and Pumpkin Spice Infused Vodka to the shaker.
  3. Shake the mixture vigorously.
  4. Strain the cocktail into a chilled champagne coupe, leaving some space at the top.
  5. Rinse the shaker and pour in heavy whipping cream and simple syrup.
  6. Place the spring from the hawthorne strainer into the shaker and shake to whip the cream.
  7. Remove the spring and pour the whipped cream on top of the cocktail.
  8. Garnish with fresh ground nutmeg and cinnamon.