At Dallas' Midnight Rambler, lead bartender Jennava Walker thoughtfully offers her tequila-based Espresso Martini blended or shaken to accommodate those who prefer either on hot summer days. For the frozen version, she preserves the coffee's robustness by not only increasing the amount of cold brew but by freezing it into ice cubes. Either way, she makes sure the reposado is the focus, complementing it with dry curaçao and using Averna to bridge the aged tequila's barrel notes with the coffee.