Name: Miss Elena
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Vodka; 22.5 ml Coffee liqueur; 15 ml Amaro Nonino Quintessentia; 7.5 ml Pedro Ximénez sherry; 5 ml Sugar syrup (2:1)

Miss Elena
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Ketel One Vodka
³⁄₄ oz	Galliano Espresso Coffee liqueur
¹⁄₂ oz	Amaro Nonino Quintessentia
¹⁄₄ oz	Lustau San Emilio Pedro Ximénez Sherry
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of edible flower.
SHAKE all ingredients with ice.
STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Pedro Ximénez sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

An amaro and Pedro Ximénez sherry influenced riff on Dick Bradsell's classic Espresso Martini.

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History:

Adapted from a recipe created in 2021 by Beau Bradley, head bartender at Undercote beneath the Michelin-starred Cote restaurant in New York City, USA.

Nutrition:

One serving of Miss Elena contains 236 calories

Alcohol content:

1.6 standard drinks
24.21% alc./vol. (24.21° proof)
23 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt

7th November 2024 at 01:46

As Genovese notes below - the flavor is strongly influenced by the coffee liqueur you use. I strongly recommend a drier liqueur - I don't have Galliano. I made several versions - Borghetti (great flavor, IMO), Mr. Black, and Mr. Black (and excluding the Nonino and PX). I found the Borghetti too sweet, and the PX and Nonino are lost. But the Mr. Black w/o the PX and Nonino falls flat - using Mr. Black as a sub for the Galliano worked great. Highly recommended.

Ian Fenton

2nd June 2023 at 10:49

I went off on one of my usual tangents and used white rum and a long-neglected bottle of Kahlua, amaro Montenegro and PX; no sugar syrup. With this particular mix it was very nice but bordering on sickly; the sugar syrup would’ve pushed it way over the edge, and I can’t see that the original would be much better in this regard. Next time I will try it with homemade coffee liqueur (with substantially less sugar than Kahlua).

Simon Difford

5th June 2023 at 13:39

Kalhua is indeed sweet. If showing in this recipe then you must have added to Your Ingredients as we default to Galliano Espresso liqueur which is much dryer.

G. M. Genovese

9th July 2022 at 19:41

Basically an extension an accentuation of whichever coffee liqueur you choose to use. I had Kahlua, but I would imagine most brands of coffee liqueur would result in a similar opinion for me... This makes me want to get a bottle of Mr. Black again. I've only had one. (9 Jul 2022, 3:41p)