First, make the coffee vodka. Put the coffee beans in a small glass or jug, then top up with the vodka. Cover and leave to steep at room temperature overnight. The next day, strain into a jug, discarding the coffee beans.

Pour the coffee vodka into a large cocktail shaker, ideally a Boston-style one. Add the sherry, syrup and espresso.

Add the ice, then immediately put the shaker together and shake very hard and fast until the outside of the shaker feels very cold. Open to check the drink – it should be really foamy. If not, continue shaking and check again (see tip, below).

Double-strain the cocktail (do this by pouring it through a hawthorne strainer or the built-in strainer, and through a fine sieve) into a chilled coupe or martini glass. Garnish with the extra coffee beans to serve, if you like.