I’m pulling proper espresso shots from a Jura espresso machine and chilling the shot in the freezer for a few just to take the heat off before mixing. The espresso shot is getting shaken with all the other ingredients but when I’m done straining I notice a lot of the crema is stuck in the ice cubes and strainer.

I think a thicker crema on top of the martini would improve it so much.

Anyone have any tips? Maybe chill the espresso shot separately (which would also reduce dilution) and add it afterwards? Or perhaps pull the shot into the martini glass first and chill it, then gently pour the rest in under the crema after shaking?

Ideas? Thoughts?