Beverage director Jaruwijit Jaruthiphayakhantha of Manhattan's Vietnamese restaurant La Ðồng uses the Espresso Martini to celebrate Vietnamese coffee's depth and warmth. Japanese whisky's oak and malt notes complement the coffee while creme de cacao plays up the coffee's rich chocolate, nutty aroma. "To sweeten, we forgo simple syrup in favor of ruby port, which introduces a soft, fruity richness that marries beautifully with the whisky while rounding out the drink’s structure," says Jaruthiphayakhantha.