Simple syrup: Combine equal parts of sugar and water in a small saucepan. I used ½ cup sugar and ½ cup water. Maple syrup, cane sugar, or brown sugar are all great options for this cocktail and you can use leftovers in your coffee drinks or any other cocktails. Bring the syrup to a boil stirring often to make sure the sugar melts and doesn’t burn. Lower the heat and simmer for 5 minutes. Transfer to a glass jar and allow to cool before storing. Store in an airtight container in the fridge for up to 2 weeks.

Espresso: This drink works best with a small shot of espresso but you can use regular coffee or cold brew too. The flavor just won’t be as concentrated. Use decaf if necessary.