Espresso Martini — It's a martini in name only — this is basically liquid

It’s a martini in name only — this is basically liquid caffeine dressed in a tuxedo. And somehow, that combination of sophistication and stimulation makes perfect sense at 10 PM.

Ingredients

• 2 oz vodka
• 1 oz fresh espresso
• Garnish: three coffee beans to float

Method

Grab your shaker and add the vodka first. Pour in the coffee liqueur, then the espresso — and this part matters — the espresso should be hot, or at least warm. Cold espresso won’t emulsify properly when you shake it. Fill your shaker with ice and shake hard for fifteen seconds. You want to hear that ice really moving around in there. The hot espresso and aggressive agitation create the foam that makes this drink special. Double strain through a fine mesh into a chilled coupe. The double strain catches any ice chips and gives you that silky, clean pour.

Serve

Serve this up in a coupe — no ice. Float three coffee beans on that foam layer. They represent health, wealth, and happiness, according to Italian tradition. More practically, they smell great when you sip.

Pro Tip

The espresso temperature is everything. Room temperature espresso won’t foam. Espresso that’s been sitting for more than five minutes starts losing its oils, and those oils are what create the crema when you shake. If you don’t have an espresso machine, strong cold brew concentrate can work in a pinch, but you’ll lose some of that signature foam. Some bartenders add a quarter ounce of simple syrup to balance the coffee’s bitterness, but try it without first.