Velvet Mocha Dream

1. Chill the Glass

1. Place your coupe glass in the freezer for 5 to 10 minutes to frost before serving.

2. Shake the Base

1. In a cocktail shaker, combine the chilled espresso, milk, dark chocolate syrup, vanilla syrup, and a pinch of fine sea salt.
2. Add a generous handful of ice cubes to the shaker.
3. Seal tightly and shake vigorously for 15 seconds until thoroughly chilled and lightly frothy.
4. Strain the mixture into the chilled coupe glass.

3. Layer the Cream

1. In a small jar or shaker with the spring from a Hawthorne strainer (or using a milk frother), lightly shake or whip the cold heavy cream until it thickens into a pourable, velvety consistency.
2. Gently float the thickened cream over the top of the mocha base by pouring it slowly over the back of a bar spoon.

4. Garnish and Serve

1. Dust the surface lightly with unsweetened cocoa powder and serve immediately.