Here's how to make Highly Likely's NA-spresso martini

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Here's how to make Highly Likely's NA-spresso martini
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The ubiquity of the espresso martini can’t be understated. Especially within the last five years, the cocktail has become a staple on bar menus across Los Angeles and beyond. In Highland Park, a new restaurant is hoping that those who want the experience of the trending cocktail, sans alcohol, can still sip satisfied — rich, creamy and often sweet.

across Los Angeles and beyond. In Highland Park, a new restaurant is hoping that those who want the experience of the trending cocktail, sans alcohol, can still sip satisfied — rich, creamy and often sweet.in late 2023, the restaurant also launched its first cocktail program — a departure from the original West Adams location — and with it, a small but thoughtful collection of nonalcoholic drinks that both beverage director José Bejarano and bar manager Diana Danaila hope to grow over time.

Adding depth to avoid the juice-forward pitfall of nonalcoholic drinks is key at Highly Likely. In addition to water conservation and other sustainability-minded measures employed throughout the full cocktail program, Danaila and Bejarano rely on a number of zero-proof spirits, such as Lyre’s, to add layers of flavor and familiarity to their no-ABV concoctions.

But it isn’t simply about replicating the flavor of an espresso martini; both Danaila and Bejarano wanted to be sure that all of the restaurant’s nonalcoholic cocktails are presented almost identically to their boozy counterparts so that no customer feels excluded.

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