What’s old is new again and this has never been more true than with the return of the Espresso Martini. The origin of the espresso martini is attributed to a London bartender, in the 1980s who was asked to serve a now famous model “a drink that will wake me up and then mess me up” (language softened for all audiences).


There are a number of recipes which are nice, but when choosing an Espresso Martini that is worthy of a lengthy sip, we turned to noted mixologist Julie Reiner who believes our newly released Copalli Cacao is the key to an exceptional cocktail. Her recipe is below.


Copalli Espresso Martini 

1 ½ oz Copalli Cacao

½ oz St. George NOLA Coffee Liqueur

1 oz. Espresso

½ oz Simple Syrup

Organic Cacao powder


Add ice and shake. Strain into a chilled cocktail glass, top with a sprinkle of cacao powder.


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