Every bar has its take on the ubiquitous Espresso Martini. But at Ski Lodge at The Cosmopolitan of Las Vegas, they actually created a cozy version that is very in line with the bar’s fun apres-ski vibe of shotskis and s’mores kits. Not only do they add a bit of Scandi spirit aquavit but they top it with hot cardamom foam. It’s even better when a Yeti makes it for you. But if you want to try it yourself, Niko Novick, executive director of hospitality at Spiegelworld and drink creator, was nice enough to share his recipe with me.

Slava’s Snowstorm

by Niko Novic, Ski Lodge

• 5 drops saline
• 1/2 oz. cane syrup (2:1 turbinado cane sugar to water)
• 1/2 oz. Svol Danish Aquavit
• 3/4 oz. cold brew coffee
• 3/4 oz. Ketel One Vodka
• 1 oz. Mr. Black Coffee Liqueur

Glass: Rocks

Garnish: Toasted coconut and cardamom foam

Add all the ingredients to a shaker with ice and shake to chill. Top with toasted coconut and cardamom foam.

Toasted Coconut and Cardamom Milk

Preheat oven to 350°F (180°C). Spread 1 cup of coconut chips in an even layer on a lined baking sheet and toast for 5–10 minutes, stirring once, until golden brown and fragrant. Remove from oven and let cool slightly.

Use the back of a knife, a skillet, or a mortar and pestle to gently crack each cardamom pods (10 pods) to expose the seeds. No need to crush completely, just open them up.

Add the toasted coconut chips and cracked cardamom pods to a medium saucepan and pour in 2 cups of full-fat Thai coconut milk. Heat over low until it reaches a gentle simmer, but do not boil.

Once at a light simmer, turn off the heat, cover, and let steep for 30 minutes. Pass the infused milk through a fine-mesh strainer or cheesecloth into a clean container and press gently to extract as much liquid as possible.

Toasted Coconut and Cardamom Foam

Add the toasted coconut and cardamom milk, 1/2 cup of granulated sugar, and 1/2 tsp. of salt to a high-speed blender. Blend on high for 45 seconds until fully dissolved and smooth. Turn the blender to low speed (around speed 2) and sprinkle in 1/8 tsp. of xanthan gum slowly to avoid clumping. Blend for 15 seconds, just enough to hydrate and slightly thicken the mixture.

Pour the blended mixture into a 0.5L iSi siphon and charge with one N₂O cartridge. Shake well, then repeat with two more cartridges (total: 3 charges), shaking thoroughly between each charge. Chill in refrigerator for at least 1 hour before using for best texture.

Before serving, use a Sous Vide bath to heat up the iSi siphon, and keep the temperature at 155°F.

Shake vigorously before dispensing and hold the siphon upside down for consistent foam.