The Espresso Martini, Gremlin-ified

Every bar in Nashville pours espresso martinis now. Most of them taste like sweetened regret, because they start with bitter espresso and fix it with sugar syrup.

Here's our move: start with a bean that doesn't need fixing. Ours are air-roasted, so the shot pulls bold and syrupy with zero bitterness. No sugar-syrup rescue required.

But the real mischief? Brew your shot with an infused bean. Gremlin Tavern turns the drink into a chocolate-whiskey martini before the vodka even shows up. The flavor is the foundation, infused into the bean, so there are no bottles of flavor syrup cluttering your counter.

Shake it harder than feels reasonable. Foam is the whole point. Three beans on top. Cause trouble responsibly.