How it tastes
Bitter coffee on first sip, vodka in the body, sweetness on the finish. The whole drink should be cold, dense, and slightly bitter, with a foam that lasts most of the way through. People often blame a bad espresso martini on the espresso. Usually it's the dilution. Under-shaken means warm and weak. Over-shaken means watery. Twelve to fifteen seconds with hard, fast shaking is the window.
Why we built it
The Espresso Martini was invented in 1980s London by Dick Bradsell, allegedly for a model who asked for "something that'll wake me up and then mess me up." It's been on every cocktail menu in the world since the 2010s revival. We make ours with a slight twist when we feel like it, swapping the espresso for cold kopi-O concentrate. The robusta carries through the shake better than arabica espresso does. More on robusta in cocktails here.
Where to drink it
On request at Dissolved Solids in Damansara Kim, Petaling Jaya. We pour it most often after dinner. Reserve a table for a guaranteed seat. Walk-ins welcome.