6pm in Zacapa

Written By Daniel Zajic

6PM IN ZACAPA (ESPRESSO MARTINI)

  • 2 oz. / 60 ml. Zacapa No. 23 Rum

  • ½ oz. / 15 ml. coffee liqueur

  • 1 oz. / 30 ml. espresso

  • ¼ oz. / 7.5 ml. cinnamon syrup

  • 2 dashes chocolate bitters

  • 5 drops 20% saline solution (or pinch of salt)

METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into coupe or Nick and Nora / garnish with a torched cinnamon stick (optional)

ABOUT
This is my twist on the Zacapa Espresso Martini, built to highlight flavors that pair beautifully with Zacapa No. 23’s Guatemalan roots. Espresso and coffee liqueur bring bold depth, cinnamon adds warmth, and chocolate bitters echo the richness already in the rum. A touch of salt accentuates all those flavors and brings the smooth balance you want at 6pm. Cheers y’all!

Daniel Zajic
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