Clocked In After Dark

The Night Shift is what happens when the espresso machine works a double: our shot, shaken into a cocktail with vodka and coffee liqueur until it wears a foam cap like a fresh pour of stout. Coffee, smooth, bold — the flyer’s words, our recipe.

How we build it

The structural advantage is the coffee: most bars make coffee cocktails with a bottle or a pod, because bars don’t have good espresso. We are a coffee bar with a liquor license. The double shot goes from portafilter to shaker in seconds, still alive, and its crema is what shakes into that dense, standing foam. Double-strained, served up, three beans on top — health, wealth, happiness.

Why our way is best

A coffee cocktail from a real coffee program isn’t a variation, it’s a different species. The shot in your Night Shift was dialed in that morning, cupped by the barista who pulled it, and tastes like our house blend — chocolate, orange peel, brown sugar — before the vodka ever arrives. Espresso by day, espresso by night. Same storm, later hours.