This espresso martini with rum is a delicious twist on the classic cocktail. Expect robust flavour and a gentle mellowness in this easy-to-make rum coffee cocktail.
Try this cocktail with a chocolate chip coffee cookie alongside it or some small chunks of espresso brownie.
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Why you’ll love this cocktail
- This is a full-flavoured and generously proportioned pour.
- Rum delivers a different taste sensation than a classic, vodka-based espresso martini.
- The addition of chocolate & orange liqueurs turns this drink into a truly unique creation.
- The espresso coffee creates an enviable frothy top to this drink.
- And that foamy top is perfect for balancing garnishes, such as coffee beans or grated chocolate on.
- Best of all, this rum espresso martini recipe is very easy to make.
If you have a soft spot for coffee cocktails try making your next espresso martini with rum instead of vodka. Using rum is a fantastic way to revamp the classic espresso martini adding oodles of flavour alongside the irresistible soft, smooth and warming qualities of the rum.
I think of this libation as a chocolate orange espresso martini as it includes both orange liqueur and chocolate liqueur. Neither flavour dominates but they add wonderful undertones and depth to this rum and coffee cocktail.
Can you make an espresso martini with rum?
Typically, espresso martini recipes include vodka at the heart of them. But I like to play around, so I swapped the vodka for some rum and started building my rum espresso martini from there.
Rum delivers mellowness of flavour and cosy warm vibes. It definitely makes a fine pairing with espresso coffee. From this base, all I had to do was add in a few extra flavour components. After a bit of trial and error, this chocolate orange espresso martini with rum came to fruition.
You can also make espresso gin martini.
If you fancy a creamy coffee cocktail then give my Baileys espresso martini a try. And if the idea of a little chilli heat blended with coffee sends delightful shivers down your spine then pick up my recipe for Ancho Reyes espresso martini.
Ingredients notes
Coffee: this rum coffee cocktail is best when made with freshly brewed espresso coffee. It doesn’t have to be expensive stuff though; a standard supermarket brand will be more than adequate and it’s okay to use de-caffeinated coffee.
Rum: my preference would be to make this drink with dark rum. See the frequently asked questions section above for a few recommendations.
Orange Liqueur: I used Cointreau orange liqueur, but any triple sec (with the exception of blue curacao) will work.
Chocolate liqueur: you’ll need either dark crème de cacao or white crème de cacao. Avoid creamy chocolate liqueurs.
Vanilla syrup: either make your own vanilla bean simple syrup or use store-bought vanilla syrup.
Step by step instructions
- Half-fill the cocktail shaker with ice cubes.
- Pour in the rum, orange liqueur, creme de cacao and vanilla syrup.
- Add the espresso coffee.
- Secure the lid and shake for 30-40 seconds until the drink is well-chilled.
- Strain into a cocktail glass and serve (garnished with coffee beans and grated chocolate if desired).
Expert tips
- Chill the serving glass for 15 minutes to ensure this drink is served ice-cold.
- Use freshly brewed coffee for the best frothy top on this drink (there’s no need to let it cool down).
- Use plenty of ice – this espresso martini with rum is intended to be served well chilled.
- Don’t guess measurements. This drink is a finely balanced mixture of ingredients, so measure them out accurately.
Frequently asked questions
I prefer using dark rum for this rum coffee cocktail as it adds richness and depth of flavour that lighter rums do not. Which dark rum to use is up to you, but I can highly recommend going down the route of making a Diplomatico espresso martini. Diplomatico rum is Venezuelan with delicate notes of fruit and sweet spice. It’s perfect with the nuances of chocolate and orange in this coffee drink.
That said, don’t feel that you have to make a huge investment in a bottle of top-notch rum, an entry-level supermarket standard, such as Captain Morgan works well too.
I’ve also used Sailor Jerry to turn this cocktail into a spiced rum espresso martini. It worked out well too.
Technically, there is nothing to stop you. Would it be as deeply rich, mellow and enchanting as a dark rum espresso martini? Probably not. But that’s not necessarily a bad thing, it’s down to personal taste preferences. So, if white rum is your favourite then give it a try in this rum and coffee cocktail recipe.
If you do not own a coffee machine you can still make this rum espresso martini. Try brewing the coffee in a cafetiere (French press) or a moka pot.
I hesitate to suggest this but you could alternatively use strong instant coffee – try dissolving 1 rounded teaspoon in 50ml hot water. It won’t taste quite as good as the version made with freshly brewed espresso and you will struggle to achieve the foamy top but needs must, right>
Yes, you can. Just increase the amount of vanilla syrup to suit your own tastes. I have a leaning towards less sweet cocktails, so play around and find your ideal sweet spot.
I strongly recommend making this rum and coffee cocktail at the point of serving to ensure that the foamy top is the best it can be. Coffee that has sat around for a while does not foam as well as it does when fresh.
If you do need to get ahead of the game try mixing the alcohols together and storing in a bottle or jug so that they are easy to pour into the shaker with the espresso when you are ready to shake this libation together.
Variations
- Make a spiced rum espresso martini by simply swapping the dark rum for spiced rum (Sailor Jerry works nicely).
- Swap the vanilla syrup for hazelnut syrup to introduce a subtle nuttiness to the profile of your libation.
- Prefer a creamy espresso martini? Add in 20ml of single cream (or half and half). Shake well.
- Replace the orange liqueur with coconut rum to add a tropical edge to your drink.
More coffee drinks with alcohol
Have you made this rum espresso martini? If you have, please give it a rating or leave a comment – I love to hear how you get along with my creations.
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Rum Espresso Martini
Equipment
- 1 Cocktail shaker or a robust large screwtop jar
Ingredients
- 40 ml Espresso coffee made with 15g ground espresso powder
- 40 ml Dark rum or spiced rum
- 15 ml Orange liqueur such as Cointreau or other triple sec
- 10 ml Crème de Cacao dark or light
- 7½ ml Vanilla syrup
Optional Garnishes
- 3 Coffee beans
- ¼ teaspoon Grated chocolate
Instructions
- Half-fill the cocktail shaker with ice cubes.
- Pour in the rum, orange liqueur, creme de cacao and vanilla syrup.
- Add the espresso coffee.
- Secure the lid and shake for 30-40 seconds until the drink is well-chilled then strain it into a cocktail glass.
- Garnished with coffee beans and grated chocolate if desired and serve immediately.
Notes
- Chill the serving glass for 15 minutes to ensure this drink is served ice-cold.
- Use freshly brewed coffee for the best frothy top on this drink (there’s no need to let it cool down).
- Use plenty of ice – this espresso martini with rum is intended to be served well chilled.
- Don’t guess measurements. This drink is a finely balanced mixture of ingredients, so measure them out accurately.
- If you do not own a coffee machine you can still make this rum espresso martini. Try brewing the coffee in a cafetiere (French press) or a moka pot.
- Increase or decrease the amount of vanilla syrup to suit your own tastes.
- Swap the dark rum for spiced rum for variety.
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