Nicolas Torres, co-owner and beverage director of San Francisco’s True Laurel, wanted to bring the carajillo to the bar’s menu. “We were looking at how we could provide this ever-popular coffee drink (people love the crossfade) on our menu,” he says. But without freshly pulled espresso available, he had to devise a workaround: cold-brew concentrate and coffee liqueur. “It’s great because people that know carajillos never second guess, and guests that drink Espresso Martinis find themselves enjoying a cocktail with scotch in it.”