Behind the Drink: How Ray DeRosa Crafted Lapo’s Espresso Martini
If you’ve sipped Lapo’s Non-Alcohlic Espresso Martini and thought, “Wow… how did they get it this good without the booze?” — meet the man behind the magic: Ray DeRosa, the head of production shaping flavor for Lapo’s.
Ray isn’t just about making drinks that taste great — he’s on a mission to create experiences. And when it came time to bring a zero-proof Espresso Martini into the Lapo’s lineup, his goal was clear: deliver the same sophisticated, indulgent vibe of the classic cocktail, minus the alcohol, and with a few unexpected twists.
Why a Non-Alcoholic Espresso Martini?
According to Ray, the idea came from two places:
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Functionality — “We knew we wanted something with a little caffeine kick — the kind of drink you could enjoy before heading out, or as a fun pick-me-up mid-evening.”
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Demand — “There was a lot of buzz around Espresso Martinis, but no one in the non-alcoholic space had nailed one that even came close to the real thing.”
The challenge? Capture the cocktail’s energy, complexity, and texture without falling into the trap of making it taste like just another coffee drink.
Not a Copy — A Creation
Ray knew from the start that it wasn’t about replicating the classic one-to-one. “It’s never going to be identical — and that’s not the point,” he explains. “It’s about playing in the same space, offering a similar experience with its own personality.”
That meant introducing surprise ingredients you wouldn’t normally expect — like Lapsang Souchong for depth and body — balanced with warming notes of vanilla and cinnamon. “That’s when it all clicked,” Ray says. “The vanilla and cinnamon gave it balance, warmth, and that little something extra.”
A Cocktail-First Coffee
To get the coffee right, Lapo’s sourced a standout Brazilian bean that delivers rich flavor and a real caffeine boost — about 120 mg per serving. “It’s a true Espresso Martini in every way but without the alcohol,” Ray notes. “You get the froth, the aroma, the flavor complexity — it’s just as much a social drink as it is a coffee drink.”
Serving Secrets from the Creator
Ray’s top tip? Chill it hard.
“Keep it in the fridge, then pop it in the freezer for about five minutes before serving. The tiny bit of nitrogen in the can creates a beautiful froth, almost like it was shaken by a bartender.”
For bonus presentation points: “Serve it in a frosted glass,” Ray suggests. “It’s a small detail, but it adds that special touch.”
Perfect Pairing
While you could drink it anytime, Ray’s favorite moment is after dinner. “Bring it out with dessert at a dinner party — it keeps the energy going instead of winding things down.”
Why Zero Proof Matters
For Ray, working in the non-alcoholic space isn’t a side project — it’s the heart of what he does.
“I love creating products that people enjoy in their homes, at their tables, with their friends and family. Being able to give them a healthier option without sacrificing the experience — that’s the dream.”
What’s Next from Ray & Lapo’s
While he’s proud of the Non-Alcoholic Espresso Martini, Ray’s already thinking ahead. One project he’s especially excited about? A zero-proof gin & tonic inspired by a family vacation. “I’ve never been a big G&T guy, but with a citrus twist, it completely changed my mind. I want to bring that same sense of discovery to others.”
Lapo’s Non-Alcoholic Espresso Martini isn’t just a non-alcoholic cocktail — it’s proof that zero proof can be just as sophisticated, indulgent, and memorable as anything on the traditional bar menu.
Pro tip: Try it Ray’s way — super chilled, in a frosted glass, with friends and dessert — and you just might forget there’s no alcohol in it at all.
The thriving non-alcoholic beverage market we enjoy in America today didn't happen overnight. As we celebrate the explosive growth of zero-proof options across the U.S., it's important to recognize the European innovators who laid the groundwork for this movement years before it took hold stateside.