Bar Clacson’s Espresso Martini

In the house Espresso Martini at Bar Clacson in Los Angeles, vodka, aquavit and espresso syrup mix with fresh mint and a barspoon of Fernet.

1 oz. vodka
½ oz. aquavit
1½ oz. espresso syrup
1 barspoon Fernet (Clacson uses Leopold)
4-6 mint leaves
Tools: shaker, strainer
Glass: coupe
Garnish: mint sprig

Combine all the ingredients in a shaker with ice. Shake with a large ice cube to briefly to chill. Strain into a chilled coupe glass and garnish.

Espresso Syrup: Combine equal parts fresh espresso and white sugar by weight. Stir until the sugar is dissolved. Allow to cool before use and store in the refrigerator for up to 2 weeks.

Dustin Newsome, Bar Clacson, Los Angeles


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