Step 1

Combine the coffee and sugars in a small saucepan and place over medium heat. Stirring frequently, bring the mixture to a simmer, and cook for a couple minutes or until the sugars are completely dissolved.

Step 2

Remove from heat and then mix in the vanilla and espresso powder. Stir well to dissolve the espresso.

Step 3

Cool completely. This can be made ahead and stored in the fridge in an airtight container.

Step 4

To a shaker filled with ice, add the bourbon, espresso, syrup, and bitters. Shake vigorously until everything is thoroughly chilled.

Step 5

Add in the egg white and shake again for a minute or so. You want the mixture to be really frothy.

Step 6

Strain the cocktail into two chilled glasses. Add a splash of seltzer to the shaker and then, using a spoon, gently top the glasses with any residual foam left in the shaker. Serve immediately.

Step 7

For the simple syrup, the espresso powder is optional. It results in a stronger coffee taste, which I like. If you don’t have it on hand, though, this cocktail is still plenty yummy without it!

Step 8

If you do not have espresso, you can use ¼ cup of strong coffee instead. Just make sure to cool it to room temperature before using.