Like other ‘90s trends, the espresso martini came roaring back to life this summer, and we don’t think it’s going anywhere anytime soon. So we whipped our hair up in scrunchies, pulled on our plaid flannel shirts and got to work in the test kitchen. The result is a classic espresso martini with a nutty twist.

Just like hazelnut coffee, this martini is a bit sweeter than the original espresso martini, and it’s really smooth and cocoa-y — but it’s not overly creamy the way a lot of dessert cocktails are. To balance the flavors, we altered the ratios of the classic ‘90s version, upping the espresso and reducing the Kahlúa to allow the Frangelico to shine without losing the coffee flavor. The chocolate hazelnut wafer dipped in the sweet coffee and alcohol is a little taste of heaven.

Tip: Save time by using a refrigerated, canned, unflavored and unsweetened espresso.

Recipe adapted from: Liquor.com