Fresh espresso in a cocktail shaker sounds like overkill. It isn't.

The crema from a freshly pulled shot is what creates that thick, layered foam on top of a proper espresso martini. Instant coffee, cold brew concentrate, or day-old shots won't do the same thing. Shake the shot hard for 15-20 seconds until the tin ices over, and you'll see exactly what fresh crema does when it blooms under pressure.

What's your usual espresso setup at home?