Espresso Bliss

Espresso Bliss is the cocktail equivalent of a warm embrace—a luscious, rich blend of coffee, vanilla, and subtle sweetness, elevated by the purity of Blackleaf Organic Vodka. Curated by Thandi Walton, this drink is an indulgent escape, a nod to campfire nights reimagined for the city’s sleekest lounges.

At its core, Blackleaf Organic Vodka provides a silky, clean foundation, allowing the deep, roasted notes of freshly brewed espresso and the bittersweet richness of Borghetti coffee liqueur to come alive. Its organic smoothness ties the flavors together seamlessly, making every sip velvety and balanced.

The cocktail’s secret luxury is the marshmallow vanilla syrup, crafted by melting toasted marshmallows into a sweet, fragrant elixir infused with vanilla extract. This syrup adds a nostalgic sweetness and a creamy texture that softens the robust coffee flavors without losing their punch.

Shaken vigorously to create a frothy finish and served chilled in an elegant coupe, Espresso Bliss is crowned with a garnish that’s pure indulgence—either finely shaved chocolate or a toasted marshmallow, a playful nod to campfire warmth and city sophistication.

Thandi captures the spirit perfectly: “No s’mores in Zimbabwe, but damn — I can toast a marshmallow in a martini glass. Campfire dreams in a city body.” This cocktail is a delicious journey from childhood comfort to grown-up glamour, sip by blissful sip.

* To make the marshmallow vanilla syrup: In a saucepan, combine 1 cup of sugar and 1 cup of water. Heat until the sugar dissolves. Add 6 to 8 large toasted marshmallows and stir until fully melted. Remove from heat, add 1 tablespoon of vanilla extract, double strain, and let cool. Store refrigerated for up to a month.