There are more sophisticated and effective ways of getting your sugar-caffeine-booze blast than chugging an energy drink spiked with vodka. If you haven’t had an affogato at an old-school Italian joint or a fancy artisanal coffee shop, you’ve missed out on what may be the most satisfying combination of contrasting temperatures and flavors—as well as naturally occurring stimulants—known to man. Typically made with a shot of espresso and a scoop of vanilla ice cream, ours is a high-octane, high-class upgrade.

As with all recipes that involve just a few components, deliciousness is in the details, so use the best ingredients possible. Among the supermarket ice cream brands, Häagen-Dazs has the fewest ingredients and the highest ratio of egg yolks, making it taste richer and purer. If you don’t have a fancy espresso machine, get a 25 Bialetti Moka Express and make your coffee with beans you’ve ground in a burr grinder. And don’t cheat with anything but a real-deal bourbon such as Woodford Reserve. Of course you can do it all to taste, but this recipe is a fine baseline: In a coffee mug or short heatproof glass, add a small scoop or two of ice cream, pour in 1.5 ounces of bourbon, then pour in a shot of freshly brewed espresso. Serve immediately.