Espresso SourFrom Imbibe Magazine·View original →rocksIngredientsFractions1 ozcoffee liqueur3/4 ozespresso1/2 ozorgeat1/2 ozfresh lime juice1/4 ozbittersweet vermouth (Vern's uses Cocchi Dopo Teatro)1/4 ozangostura bittersPreparation1.Add all of the ingredients to a shaker with ice. Shake hard and double strain into a chilled glass.2.Note If you can’t find Cocchi Dopo Teatro, Heinze says that Carpano Antica can be subbed.Suggest a correction