Pull a fresh single shot of espresso. Add all ingredients to a shaker with ice. Shake HARD for 15 seconds (the foam is everything). Double-strain into a chilled coupe. Float 3 coffee beans on the surface.
Dick Bradsell, London, 1983. 'Make me something that'll wake me up, then f*** me up.' We serve this batched (see Espresso Martini batch); see batch recipe.
Coupe, no ice, thick foam, 3 beans. The foam is the test of a properly shaken Espresso Martini â too thin means undershaken.
Roasty, bittersweet, creamy texture from the espresso oils. Should not taste of sugar syrup.
Costing is directional. Confirm against current beverage grid when invoices update.