Place two martini or coupe glasses in the freezer for at least 10 minutes, or fill them with ice water while you prepare the cocktail to ensure the final drink stays cold longer.

Brew espresso

Brew a fresh shot of espresso (about 1 oz) using an espresso machine or a strong concentrate from a Moka pot. Use freshly ground beans and extract immediately before shaking so the espresso is hot and aromatic.

Measure ingredients

Using a jigger, measure 3 oz vodka, 1 oz coffee liqueur, 1 oz hot espresso, and 0.5 oz simple syrup. Add these to the cocktail shaker.

Add ice and shake vigorously

Fill the shaker about two-thirds full with cubed ice (roughly 4 cups in the ingredient list is for multiple shakes). Seal and shake vigorously for 15–25 seconds. Vigorous shaking chills the mixture quickly and aerates the espresso, producing a foamy crema on top of the martini.

Double strain (optional)

If you want an extra-smooth drink without shards of ice, place a fine mesh sieve over your cocktail glass and pour through the shaker's strainer and the sieve into the chilled glass. This step also helps retain the crema.

Garnish and serve

Garnish each cocktail with three coffee beans placed on the foam in a triangle. Serve immediately so the crema is still present.

Equipment

Ensure the shaker is clean and dry before use. Have the jigger ready for precise measuring. Pre-chill glassware using the freezer or ice water method as described in the 'Chill glasses' step. If using a Moka pot, brew and transfer espresso immediately; if using an espresso machine, pull the shot right before measuring into the shaker.