EXpresso Martini

Kim Haasarud | Phoenix

NA Nonalcoholic Espresso Martini

While many nonalcoholic cocktail recipes call for a growing number of N/A spirits, some bars opt to create their own. Garden Bar PHX, for example, makes its own Averna-inspired “amaro” out of chicory, gentian root, Mexican Coke and more. Here, it’s used as the base of the bar’s zero-proof take on the Espresso Martini.


Serving: 1

  • 3 ounces cold-brew coffee, brewed as a concentrate
  • 3 ounces cold-brew coffee, brewed as a concentrate
  • 3/4 ounce Noverna (see Editor’s Note)
  • 3/4 ounce Noverna (see Editor’s Note)
  • 1/4 ounce Demerara syrup
  • 1/4 ounce Demerara syrup

Garnish: coffee beans

  1. Combine all ingredients in a mixing glass with ice, and stir until chilled.
  2. Strain into a chilled coupe.
  3. Garnish with coffee beans.
Editor's Note

300 grams sugar
750 grams water
200 grams Mexican Coke
50 grams fresh orange peel
17 grams chicory
12 grams cinnamon sticks, crushed
9 grams coriander seeds
8 grams angelica root
6 grams fennel seed
5 grams gentian root
0.5 gram whole cloves

In a pot, melt the sugar over medium heat until it starts to smoke. Stir until sugar gets clumpy and is brownish.
Add the water and bring to a boil. Add the remaining ingredients and simmer, covered, for about an hour.
Chill contents in an ice bath until the mixture reaches 38°F.
Strain into a 750-milliliter bottle. Store in the refrigerator for up to 8 weeks.