I’ve spent over ten years working in the coffee world, and I still get a kick out of how many drinks share the name “Shot in the Dark.” Depending on the coffee shop – or bartender – you ask, you’ll get a totally different answer. Some places swear it’s just a cup of drip coffee punched up with a shot of espresso (some folks call that a red eye). But there’s another, somewhat secret, version: a boozy cocktail that’s rich, punchy, and, frankly, way more fun to serve at parties.
That’s the one I want to share with you – my favorite coffee cocktail. I stumbled onto it a few years back while experimenting at home, and, confession time, my first attempt was an epic fail. I used some sad, day-old coffee and wondered why the result tasted like regret. Learn from me: fresh espresso is the magic here. The brighter and hotter, the better.
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There’s beauty in how simple this cocktail is: just a hit of espresso, a little vodka, a drizzle of sweet, and (if you’re feeling extra) a splash of cream. The drink walks that perfect line – deep coffee flavor, a smooth kick of booze, and a sweet-bitter finish that can easily turn into a second round.
Ingredients
- 1 oz freshly pulled espresso (let it cool for a couple minutes)
- 1.5 oz vodka (I love Ketel One, but whatever you’ve got works)
- 0.5 oz simple syrup
- Ice cubes
- 0.5 oz cream (optional, but don’t skip it if you like things a little richer)
Serve this in a plain old rocks glass. I’ve tried it in fancy glassware and, honestly, it just feels wrong – this is a drink best enjoyed without pretense.
How I Make a Shot in the Dark
- Start with that fresh espresso – pull a shot and set it aside to cool for about 5 minutes. Rushing this step means melty, sad ice later, so trust me: patience.
- Fill a shaker with ice.
- Pour in your cooled espresso, vodka, and simple syrup.
- Shake it like your evening depends on it for 10–15 seconds, until the shaker frosts over.
- Strain into your rocks glass over fresh ice.
- If you’re adding cream, gently pour it over the back of a spoon for those gorgeous swirls on top.
Just last weekend I whipped up a batch of these for some friends after a long dinner. I spiked mine with a touch of vanilla extract and stuck a cinnamon stick in each glass. The kitchen smelled incredible and suddenly everyone wanted my “secret recipe.”
Heads up: this is not the cocktail to sip if you’re hoping to hit the pillow early. I once had two at 8pm and spent the next several hours contemplating life, the universe, and everything on my ceiling. If you’re caffeine-sensitive, go decaf or skip that second round.
For my non-drinking and/or pregnant friends, I tweak it by swapping the vodka for cold brew concentrate plus a splash of tonic water for some sparkle. My sister-in-law claims it’s the best mocktail I’ve made – pregnancy cravings approved.
A Shot in the Dark begs to be paired with dessert – especially anything chocolate. There’s this quiet magic when bittersweet coffee and the richness of chocolate collide on your palate.
If you’re in the mood to experiment, try dark rum instead of vodka for a little tropical flair, or add a splash of hazelnut liqueur. This drink is surprisingly flexible; it’s fun to see how it evolves with tiny tweaks.
The coolest part? The flavor actually changes as you sip. First, it’s strong and espresso-forward, almost like a boozy affogato. As the ice melts, you get something smoother – like the evening itself is mellowing out.
Next time you want to impress your friends (or just treat yourself after a long week), shake up a Shot in the Dark. No bartending degree required – they’ll just assume you’ve secretly been to cocktail school.
