The espresso martini was invented in 1980s London by bartender Dick Bradsell for a model who wanted a pick-me-up with a kick. Forty-plus years later, home baristas are pulling the same shot that made it work in the first place.

The recipe hasn't changed much: 2 oz (60 ml) vodka, 1 oz (30 ml) fresh espresso, 0.5-1 oz (15-30 ml) coffee liqueur, 0.5 oz (15 ml) simple syrup, plenty of ice. Pull the shot, shake hard, double-strain.

Do you reach for a classic recipe first, or go straight to experimenting?