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How To Set The Bar Very High with Rebekkah Dooley, Callooh Callay, Discard the Zine
Episode 16016th June 2020 • Lush Life • Susan L. Schwartz
00:00:00 00:48:23

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Could you imagine getting a job in one of the most iconic bars in the world off of an advert on Gumtree, the global classifieds ads website. Our guest did and it kick-started a career in the industry that would take her all over the world.

I’m Susan Schwartz, your drinking companion, and this is Lush Life Podcast, every week we are inspired to live life one cocktail at a time by everyone in this industry. 

Rebekkah Dooley took that first job and never looked back - creating award-winning cocktail menus for London bar Callooh Callay,  moving to New York to work at The Dead Rabbit and now back to London. As well as working with The Umbrella Project, she has launched Discard the Zine, a new drinks magazine. She’s here today to tell us how that first experience at Milk & Honey set the bar very high!

Before we begin, you can find links on how to donate to some of your favorite bars or have cocktails delivered right to your door during this rough time on the homepage of my website

Our cocktail of the week is Rebekkah’s Salted Espresso Martini.


  • 40ml Grey Goose Vodka
  • 20ml Salted Coffee Liqueur*
  • 25ml Espresso


Add all of the ingredients into a shaker. Add Ice. Shake, shake, shake! Strain all of the ingredients into a coupe glass. Garnish with 3 coffee beans.

* To make the salted coffee liqueur,  you’ll need to mix:

  • 300g coffee liqueur,
  • 340g 2:1 sugar syrup,
  • And 3g Maldon sea salt together

A trick is to combine the liqueur and salt separately before adding the sugar syrup as the salt won’t fully dissolve otherwise.


You’ll find this recipe, more Espresso Martini recipes and all the cocktails of the week at, as well as links to all the ingredients.

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