Phantom Espresso

What if you could make an Espresso Martini that looks like water but tastes like velvet-wrapped coffee? That's the wild hypothesis behind this clarified experiment. I'll be honest, I haven't tested this one yet, but the theory is solid enough to get me excited. Milk clarification is basically cocktail magic. You curdle milk with acidic ingredients, then strain out the solids, which trap all the bitter particles and cloudiness. What remains should be a crystal-clear drink with a silky, almost supernatural texture. The visual gag alone (a transparent "espresso" martini) makes this worth attempting. You'll get the deep coffee flavor from Mr. Black and cold brew, rounded sweetness from demerara, and that signature creamy mouthfeel, all in a see-through package that'll make your guests do a double-take. Fair warning: this is absolutely for the adventurous. It might be brilliant, or it might need tweaking. Either way, you'll learn something about how clarification works. Make a batch, invite over your most curious cocktail friends, and report back. I genuinely want to know how this turns out.