What makes an Espresso Martini great

An Espresso Martini should taste like coffee first. Fresh espresso or a serious cold-brew concentrate beats a dusty bottle of “coffee liqueur” dumped into vodka. Shake it hard so it chills and aerates. Sweetness should sit behind the roast, not on top of it. Three coffee beans are garnish folklore; skip them if they look tired. If a bar cannot pull a shot, ask what they use. If the answer is vague, order something else. We will not invent which Chicago bars do this well until they list the drink.