Our Flagship cocktail
Four generations of Costa Rican coffee craft. Pure food-grade nitrogen. A foam that arrives like a whisper and stays like a promise.
You've had an Espresso Martini before.
Not like this.
Most espresso martinis are an afterthought — mass-produced coffee liqueur, a shaker tin, variable pressure, inconsistent foam, and a bartender who's already thinking about the next ticket. The drink arrives tasting of effort rather than intention.
The Gas Flow Salted Caramel Espresso Martini is the result of a different question entirely: what does this cocktail taste like when every single variable is controlled, every ingredient is sourced with obsessive care, and the nitrogen itself is applied with precision? The answer is in the glass.
First Impression
The Foam
Dense, micro-bubble nitrogen foam arrives before the taste does. Velvety. Slightly cool. It sits with the structural integrity of a properly pulled stout — because the same physics produce it.
Mid-Palate
Dark Roast & Caramel
The Coffee Drop all-natural espresso arrives clean and deep — no bitterness, no artificial sharpness. Just rich, roasted coffee character that evolved over four generations of cultivation. The caramel wraps around it like a warm coat: sweet but never cloying.
The Finish
Salt & Warmth
A whisper of Maldon sea salt opens the finish wide. Suppresses bitterness, amplifies sweetness, and makes the vodka warm rather than sharp. The drink ends longer and cleaner than anything that came before it in the glass.
The Espresso
Four generations
of craft.
One concentrate.
Coffee Drop's 60× espresso concentrate is the product of a multigenerational obsession. It began with Jaime Diaz's grandfather — a Costa Rican coffee grower attempting to compress the essence of his family's beans into a shelf-stable form. Four generations later, Jaime — armed with engineering and pharmaceutical expertise — achieved what no predecessor could.
The result is a concentrate made from water and coffee beans only. No preservatives. No additives. No artificial flavoring of any kind. Just coffee at sixty times its natural strength, shelf-stable for two years, all-natural, and completely unlike anything a commodity supplier can produce.
This is the coffee in your glass. You can taste the difference because the difference is real.
60×
Concentration — water & coffee beans only
4
Generations of Costa Rican coffee cultivation
0
Preservatives, additives, or artificial flavoring
24
Month ambient shelf life — naturally stable
The Nitrogen
Why the pour looks
like nothing else.
Nitrogen is what makes this cocktail unmistakable before a single sip. Understanding why requires a short lesson in physics — and why every handshaken espresso martini is, by definition, a compromise.
N₂
Pure Food-Grade Nitrogen
Every pour is driven by pure nitrogen gas — not atmospheric air, not CO₂. Nitrogen produces finer, more stable bubbles than any other gas, with zero carbonation and no acidic aftertaste. The foam you see is nitrogen's signature.
≈
Automated Infusion Precision
A bartender handshaking a cocktail is manually infusing atmospheric nitrogen with variable pressure and inconsistent results. The NitroShaker™ replaces this with automated, controlled nitrogen infusion at the same pressure, every single time. The foam is identical on cocktail one and cocktail one hundred.
∿
The Stout Faucet Cascade
Dispensed through a nitrogen stout faucet — the same technology that makes a proper Guinness cascade — the cocktail pours in a slow, rolling wave of micro-bubbles that settles into a dense, structured foam head. You watch it arrive. That arrival is part of the experience.
“The foam is not a garnish, It is the cocktail’s first sentence.”
What makes a cocktail
world-class?
World-class means three things. Sourcing — the ingredients are exceptional and provenance is real, not marketing language. Consistency — the drink is identical on the first order and the thousandth. And texture — the physical experience of drinking it is itself pleasurable, not just the flavor.
The Gas Flow Salted Caramel Espresso Martini delivers all three. The Coffee Drop concentrate is genuinely unlike what any commodity supplier produces — four generations of cultivation expressed in a 60× extraction that no artificial flavoring can replicate. The NitroShaker™ system means every glass receives the same pressure, the same nitrogen bubble profile, the same foam density. And the stout faucet cascade is an experience — a pour worth watching, a foam worth running your finger through before the first sip.
A skeptic is right to be skeptical of draft cocktails. Most of them deserve skepticism. This one was built to end the argument.
Taste it for yourself.
Book a demo and we'll pour one. No pitch. No deck. Just the glass.