Spiced Rum Espresso Martini Recipe
Serves 1 · 5 mins · Chilled coupe
Last updated 24 October 2026
A rum espresso martini replaces vodka with rum while keeping fresh espresso and coffee liqueur at the centre. Our spiced version uses 50ml rum, 30ml espresso and 25ml coffee liqueur, with a little syrup only if needed. Shake hard with ice and serve straight up in a chilled coupe.
Ingredients
- — 50ml Dilay 1949 Panjabi Spiced Rum
- — 30ml freshly brewed espresso, briefly cooled
- — 25ml coffee liqueur
- — 5ml sugar syrup (optional, to taste)
- — Ice cubes
- — 3 coffee beans, to garnish
Method
- Chill a coupe or martini glass. Brew the espresso and let it cool briefly so it is not piping hot.
- Add the rum, espresso, coffee liqueur and optional syrup to a cocktail shaker.
- Fill the shaker with ice and shake vigorously for 15–20 seconds, until the outside feels very cold.
- Double-strain into the chilled glass, using the shaker strainer and a fine sieve. Garnish the foam with three coffee beans and serve immediately.
Why it works
Coffee provides roasted bitterness; the liqueur adds sweetness and depth. Dilay 1949 contributes cardamom, ginger, black pepper and gentle chilli warmth. The rum contains no added sugar, but the finished cocktail is not sugar-free because coffee liqueur and any added syrup contribute sugar.
The classic vs the spiced version
The familiar espresso martini uses vodka. Aged rum brings a different base-spirit character, while spiced rum adds aromatic spice. This recipe is a rum adaptation, not a traditional gin martini and not a general guide to every coffee-and-rum drink.
Tips for getting it right
- — Fresh espresso and a vigorous shake help build the foamy top. No egg white or cream is required.
- — Let hot espresso cool briefly before shaking; very hot coffee melts the ice quickly and can over-dilute the drink.
- — Coffee liqueurs vary in sweetness. Start without syrup if yours is sweet, then adjust the next drink to taste.
- — A concentrated cold brew can replace espresso, but it may produce a less stable foam and a different flavour.
Related serves
Choosing drinks for December? See our Christmas rum cocktail selection
For hot coffee and cold-brew alternatives, explore coffee and rum cocktails
Prefer a bitter, stirred drink? Make a rum Negroni
For a simple tall drink, try the Cuba Libre variation of rum and Coke
Frequently asked questions
Can you make an espresso martini with rum instead of vodka?
Yes. Replace the vodka with rum and keep espresso and coffee liqueur. This version uses 50ml spiced rum, 30ml espresso and 25ml coffee liqueur, with optional syrup to taste.
How do you get foam on a rum espresso martini?
Use freshly brewed espresso and shake vigorously with plenty of ice for 15–20 seconds. Strain into a chilled glass and serve immediately. The coffee and shaking provide the foam; you do not need egg white.
Do you need to add sugar syrup?
Not always. Coffee liqueur already contains sweetness. Our optional 5ml syrup lets you adjust for the liqueur and coffee you use.
Can you batch rum espresso martinis for a party?
Measure the rum and coffee liqueur ahead and keep them chilled. Add fresh, briefly cooled espresso and shake each serving with ice just before serving for the best foam.
Try Dilay 1949 Panjabi Spiced Rum in this recipe.
BUY DILAY 1949 PANJABI SPICED RUMPlease drink responsibly. 18+. Visit drinkaware.co.uk for the facts.