Espresso Martini

Dick Bradsell invented this drink in 1980s London when a young model asked for something to wake her up and mess her up. He obliged with espresso, vodka, and coffee liqueur, shaken until frothy. The cocktail world has never recovered.

The espresso martini is not actually a martini. It shares only the glass. But naming conventions aside, this drink has earned its place at every serious bar because it delivers exactly what it promises: the bitter sophistication of good coffee, the warmth of spirits, and that remarkable crema that proves you've done the work.

The secret lives in your shake. Twenty seconds of violent agitation with proper ice creates the emulsion that floats those three coffee beans. Anything less produces a flat, lifeless drink that belongs in no one's coupe glass. The espresso must be fresh and cooled. The vodka must be cold. The technique must be aggressive. There is no gentle path to greatness here.