In a cocktail shaker, add 6 oz of ice, 2 oz Atomic Espresso Vodka (or 2 oz vodka + 0.5 oz cooled espresso), 0.75 oz Kahlúa, 0.5 oz Baileys, 0.25 oz Frangelico, 0.25 oz Amaretto, and 0.25 oz simple syrup if you like it slightly sweeter.

Dry shake (optional)

If you used freshly brewed espresso or want a foamy top, close the shaker and shake vigorously without ice for 10–15 seconds to emulsify the cream and create foam.

Wet shake

Add the ice (if you haven't already) and shake the shaker vigorously for 12–18 seconds until the outside of the shaker is very cold and the mixture is well aerated. Aim for a silky, frothy texture.

Strain

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne or julep strainer and a fine-mesh strainer to catch small ice shards and ensure a smooth surface.

Garnish

Garnish the surface with three coffee beans arranged in a triangle in the center. Optionally dust a light pinch of cocoa powder or grated chocolate over the foam for aroma and presentation.

Serve immediately while cold and frothy.