If you prefer a colder martini, chill a coupe or martini glass in the freezer for 10–15 minutes while you prepare the cocktail. Brew fresh espresso; if hot, allow to cool slightly so it doesn't overly dilute the drink when shaken with ice.

Measure and combine

Add vodka (3 tbs), coffee liqueur (1 oz), espresso (1 oz), and simple syrup (0.5 oz) to a cocktail shaker. If you like a slightly stronger coffee flavor, you can substitute the simple syrup with an additional 0.25 oz coffee liqueur or a splash of cold brew.

Add ice and shake

Fill the shaker about two-thirds full with ice (roughly 6 ice cubes). Seal and shake vigorously for 15–20 seconds. Vigorous shaking creates a frothy, foamy top from the espresso and chills the drink quickly.

Double strain and garnish

Double-strain the cocktail into the chilled glass using a cocktail strainer and a fine-mesh sieve to remove small ice shards and crema bits. Garnish with three coffee beans arranged on the foam. Serve immediately.

Dessert — Chocolate Pot de Crème

Preheat and prepare ramekins

Preheat the oven to 300°F (150°C). Place four 4–6 oz ramekins in a deep baking dish or roasting pan that can hold a water bath (bain-marie).

Warm cream and milk

In a medium saucepan, combine heavy cream (1 cup) and whole milk (0.5 cup). Warm over medium heat until it’s steaming and just starting to simmer around the edges (do not boil). Remove from heat.

Melt chocolate

Place the finely chopped chocolate (6 oz) in a heatproof bowl. Pour about 1/3 of the hot cream mixture over the chocolate and let sit for 1 minute to soften. Stir gently until the chocolate is fully melted and smooth. Add the remaining cream mixture gradually, stirring to incorporate into a glossy chocolate custard base.

Temper egg yolks

In a separate bowl, whisk together the egg yolks (4) and granulated sugar (2 tbs) until pale and slightly thickened. Slowly add about 1/3 cup of the warm chocolate-cream mixture to the yolks while whisking constantly to temper and avoid curdling.

Combine and flavor

Pour the tempered yolk mixture back into the remaining chocolate mixture, stirring to combine. Add vanilla extract (1 tsp), a pinch of fine sea salt, and optional espresso (1 tsp) for a mocha accent. Stir until completely smooth.

Strain and fill ramekins

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and ensure a silky texture. Divide the mixture evenly among the prepared ramekins (four 4–6 oz ramekins).

Bake in a water bath

Place the filled ramekins into the baking dish. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Cover the whole pan loosely with aluminum foil. Bake in the preheated 300°F (150°C) oven for 30–35 minutes, until the edges are set but the centers still slightly jiggle when gently shaken.

Cool and chill

Remove the ramekins from the water bath and let cool to room temperature on a wire rack. Once cooled, cover loosely with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours, to fully set and develop flavor.

Serve

Before serving, top each pot de crème with a dollop of whipped cream (about 2 tablespoons per ramekin) and dust lightly with cocoa powder or sprinkle shaved chocolate. Serve chilled alongside the Espresso Martini for a complementary coffee-and-chocolate pairing.