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
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
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.