At Dallas' Midnight Rambler, lead bartender Jennava Walker serves her tequila-based Espresso Martini recipe blended or shaken to accommodate those who prefer either on hot summer days. For the frozen version, she preserves the coffee's robustness by increasing the amount of cold brew and also freezing it into ice cubes. Either way, she makes sure the tequila shines, complementing it with dry curaçao and using Averna to bridge the spirit's barrel notes with the coffee.