Marten Vandenberg

50 ml (1.75 oz) Oude genever (Dutch gin)

15 ml (0.5 oz) Dry orange curaçao

15 ml (0.5 oz) Coffee liqueur

30 ml (1 oz) Freshly pulled espresso, cooled

7.5 ml (0.25 oz) Demerara syrup (1:1)

2 dashes Angostura bitters

1 dash Orange bitters

1 piece Orange peel (wide), expressed

Chill a coupe or Nick & Nora glass. Pull a fresh espresso and let it cool briefly to avoid excess dilution when shaking.

Add genever, dry orange curaçao, coffee liqueur, cooled espresso, demerara syrup, Angostura, and orange bitters to a shaker with plenty of ice. Shake hard for 12–15 seconds until well-chilled and slightly aerated.

Fine-strain into the chilled glass. Express the orange peel over the surface, run it around the rim, and set it as garnish. Serve immediately—bold, precise, and podium-ready.