Name: Espresso Martini
Total time: PLACEHOLDER
Ingredients: 1½ ounces aged rum; 1 ounce brewed espresso , chilled, plus espresso beans for garnishing; ¾ ounce Bénédictine; ½ ounce coffee liqueur

Why This Recipe Works

Traditionally consisting of vodka, espresso, and coffee liqueur, this style of “martini” is shaken (not stirred) to create a thin layer of foam—or crema—just as one would find on a hot espresso. Served in a martini glass with a garnish of three floating espresso beans, this drink was the height of sophistication when it was developed in the 1980s in London. For our updated take on this modern classic, we swapped out the vodka for smooth aged rum, and added Bénédictine (a French liqueur based on 27 different herbs, spices, and plants), which added notes of warm spice, honey, and vanilla. After combining these two ingredients with the bitter, chocolaty flavors of brewed espresso and coffee liqueur, we felt our cocktail was equally appealing as an after-dinner sip or as a cocktail hour pick-me-up before a special evening out; we'll let you decide.

Before You Begin

This cocktail tastes best with freshly made and chilled espresso, but you can substitute ½ teaspoon of instant espresso powder dissolved in 1 ounce hot water, if necessary. We strongly prefer to use our homemade Coffee Liqueur here, but any store-bought coffee liqueur will work.

Instructions

Add rum, espresso, Bénédictine, and liqueur to cocktail shaker, then fill with ice. Shake mixture until fully combined and well chilled, about 15 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with espresso beans and serve.