How to get that frothy top

The foam comes from fresh, hot espresso and a hard shake, the heat and oils in fresh coffee aerate best. Shake at least 15 seconds until the shaker is frosty. For an extra-thick head, add a small splash of aquafaba or a dry shake with egg white.

Fresh espresso vs instant vs cold brew

Freshly pulled espresso gives the best crema and foam. No machine? Dissolve a shot of quality instant espresso in a little hot water, or use strong cold brew (it foams less but tastes clean). Avoid weak drip coffee, it makes the drink watery.

Should it have vodka?

A traditional espresso martini uses vodka and coffee liqueur. This chocolate version skips the vodka and leans on Baileys Chocolate for a creamier, sweeter drink. Want more coffee kick and less sweetness? Add 1 oz vodka and 1/2 oz coffee liqueur and cut the Baileys slightly.

Glass and garnish

Serve it up in a chilled martini glass or a coupe (the coupe is a touch more spill-proof). Finish with an expressed orange peel for aroma, three coffee beans for the classic look, or a dusting of cocoa.

Batch it for a party

Multiply the Baileys, orange liqueur, and espresso by the number of guests, chill, and shake in batches of two to three servings so each round still foams. Do not pre-shake far ahead, the foam fades.