Mojito Espresso

Mojito Espresso



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  • 1 tbsp plus 2 tsp (25 ml) Espresso
  • 5-6 fresh mint leaves
  • 2 tsp (6 g) white cane sugar
  • 1 tbsp (15 ml) mineral water
  • 2 tbsp (30 ml) white vodka
  • A spring of fresh mint
  • Ice cubes


A fascinating variation on the timeless cocktail born in Havana and favorite of the legendary writer Ernest Hemingway. Here, rum gives way to white vodka, and coffee becomes the star. A curious pairing of Espresso with mint offers the palate fresh notes and new flavors. Perfect for parties.

  1. Chill the glass.
  2. Prepare the Espresso in a small cup.
  3. Put the mint leaves and sugar in the glass and crush gently with the pestle.
  4. Add the water, without letting the sugar dissolve.
  5. Break the ice cubes into the smallest pieces possible and add them to the mixture.
  6. Add the white vodka and, last of all, the Espresso.
  7. Garnish with a sprig of fresh mint and serve.

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