Espresso Martini

Born in a London bar in the 1980s, the Espresso Martini remains one of the most theatrical drinks in modern mixology — a collision of bitter coffee and clean spirit, crowned with a thick amber foam that never quite settles. It is a drink of contrasts: cold and warm, sharp and sweet, calm surface hiding restless energy underneath. Serve it fast; the crema fades if you wait.

1. Brew a shot of espresso and let it cool for a minute.
2. Fill a cocktail shaker with ice, then add the vodka, coffee liqueur, cooled espresso, and sugar syrup.
3. Shake vigorously for about 15 seconds, until a thick foam forms on top.
4. Double strain into a chilled martini glass.
5. Garnish with three coffee beans, resting on the foam.