This boldly flavored cocktail is not the Espresso Martini recipe to which you may be accustomed. At Cane & Table in New Orleans, bartender Jordan Bearss approaches the drink from a culinary mindset, using coffee to emphasize the cocoa undertones of fernet, while the spiced rum and Grand Marnier balance the bitterness, and orgeat adds a nutty sweetness. “If there’s one thing I’ve learned from Cajun cooking, it’s that a whole mess of strong flavors can come together to create something that is both complex and delicate,” says Bearss.