K01–K58 · twelve characters

The menu, with the crew beside it

All 58 cocktails. Each character stands beside the drinks they pour. Open one and you stay inside the menu: the portrait, the serve, the garnish, every step, and how to prepare what the drink needs.

Hero photograph
In the files
Glassware
In the files
Ice
In the files
Garnish photograph
Not in the files
Preparation visuals
In the files
Final serve
In the files

K08 · Classics, adapted

Hazelnut Espresso Martini

榛子浓缩咖啡马天尼

Roasted coffee, hazelnut, nougat. Espresso Martini is a top seller; the hazelnut version is a natural upsell and uses two SKUs.

Glass: Coupe 180 ml
Ice: none
Method: Shake
Garnish: Three coffee beans on the crema
Looks like: dark coffee with tan crema
Volume: ≈110 ml
Strength: ●●●○○ 15.8%
Time: 60 s
Allergens: milk (cream liqueur) – verify label; tree nuts (hazelnut) – verify label

What goes in the glass

40 ml

Kartoff Hazelnut Vodka 38%

Roasted hazelnut and nougat flavour at full spirit strength: brings nuttiness and body without the sugar load of a cream liqueur.

30 ml

Espresso (1 shot 30 ml)

Roast bitterness balances cream and nut.

15 ml

Hazelnut Cream Liqueur 15%

Dairy cream and fruit/nut: texture and dessert sweetness; never shake hard with citrus (risk of curdling).

How to make it

Step 1
Chill the Coupe 180 ml: fill with ice and water or keep in the freezer at least 10 minutes.
Step 2
Measure with a jigger into the shaker tin, smallest amounts first: Hazelnut Cream Liqueur 15% 15 ml; Espresso (1 shot 30 ml) 30 ml; Kartoff Hazelnut Vodka 38% 40 ml.
Step 3
Fill the tin with ice, seal and shake hard for 10–12 seconds.
Step 4
Double strain into the chilled glass.
Step 5
Garnish: Three coffee beans on the crema.
Step 6
Check: correct glass, clean rim, cold (or hot) to touch. Serve within 30 seconds.

Why this drink

Espresso Martini is a top seller; the hazelnut version is a natural upsell and uses two SKUs.

Technique：Classic method only – no house prep needed / 仅经典手法，无需自制备料

Substitution：Hazelnut Schnaps (drier) or Hazelnut Cream (creamier).

Story

In the Hongkou café, the Konditor shakes hazelnut vodka with a fresh espresso and a spoon of hazelnut cream liqueur. Three beans sit on a tan crema that smells of roasted nuts and coffee bread.

She bakes nut tortes and strudel in a small Hongkou café, the way Viennese cooks did around Chusan Road in the 1940s. Hazelnut is her signature, in the vodka, the cream liqueur and the schnaps.