The method:

Pull two shots of fresh espresso and let them cool for 30 seconds. Add the espresso and three-quarters of an ounce of Dioko Hazelnut (about one heavy squeeze) to a cocktail shaker filled with large ice cubes. Seal it and shake hard for 15 to 20 seconds. You want it cold, frothy, and almost doubled in volume. Strain into a chilled coupe glass, letting that thick foam settle on top. Add a splash of oat milk if you want creaminess, but it works clean without it.

The moment:

Espresso, elevated. Cold but not diluted. Frothy but not sweet. The kind of drink that feels like you know what you're doing, whether you're winding down or gearing up. It's sharp, clean, and unapologetically coffee-forward with just enough hazelnut to round the edges.