I favor this one over the equal parts version, though both are very good.

Don't let Simon trick you into thinking you can only make this hot espresso, I have used cold moka and still get plenty of foam (and that starts with effectively no crema). There is a nice benefit though of additional dilution using the hot, which to me is a positive for the high alcohol version.

This is the most riffable cocktail there is. Here's my twist:

2 oz vodka or bourbon
1.5 oz espresso
0.75 oz Licor 43
0.5 oz heavy cream (optional)

You can make four versions of this cocktail by swapping the spirit and adding or bypassing the cream.

My tweaks based on this lead me to 1oz each Ketel One, Vanilla Vodka, Mr Black, shot of fresh espresso (1.5 oz), shaken aggressively for as much foam as possible, discarded lemon twist now a necessity. Also good splitting the coffee liqueur with Averna, a touch of crème de cacao, and an orange twist.

Tried different version and prefer the 1 oz Vodka, 1 oz Galliano, single shot strong espresso version. You don’t want to be able to see through the drink.

Great cocktail - I really like these ratios for an strong espresso flavor without overwhelming sweetness. I used Cafe Granita, which is a pretty sweet liqueur. If I used my Mr. Black I'm betting I'd want some demerara syrup.

When I worked in Ingestre Place, near Old Compton Street, in the 80s, I heard that the model was Marie Helvin.

A great recipe. Tried a version where I refrained from adding the syrup as many suggested but did substitute 2/3 of the vodka with Vanilla vodka...it added the essence of sweetness without being cloying.

I made a “fancy” version with 2 types of Vodka and 3 syrups… I’m not sure why, but sooo many people like it more than the “normal” recipe.

1oz. Rye-based Vodka
1oz. Barley-based Vodka
1 oz. Espresso
1/2 oz. Kahlúa
1/2 oz. Syrup:
60% Simple
20% Demerara
20% Cinnamon OR Vanilla
Salt (pinch or 2 drops Saline)

I love it.