Name: Rum and Raisin Espresso Martini
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Aged rum (6-10yr); 22.5 ml Pedro Ximénez sherry; 10 ml Coffee liqueur; 22.5 ml Espresso coffee (hot)

Ingredients

1 1/2 fl oz

Caribbean blended rum aged 6-10 years

3/4 fl oz

Lustau San Emilio Pedro Ximénez Sherry

1/3 fl oz

Galliano Espresso Coffee liqueur

3/4 fl oz

Exprè Caffè Italiano (or freshly made hot Espresso Coffee)

How to make

Glassware

Prepare

Select and pre-chill a MARTINI GLASS.

Prepare garnish of coffee beans and skewered raisins.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with 3 coffee beans floated on surface and skewered raisins.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Rum & Raisin Espresso Martini contains 196 calories

Alcohol content:

1.4 standard drinks
18.25% alc./vol. (36.51° proof)
19.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Pedro Ximénez sherry — Sulphur Dioxide/Sulphites

Comments & Discussion

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RogerM Premium Member 36w

Whilst good, I would like more run and raisin flavour for something called ‘Rum & Raisin’. Needs more PX I think. [Mr Black coffee liqueur, Lustau Nectar PX, Plantation Original Dark]

Annechien Premium Member 1y

I think this benefits from a rich, sultry and more aged rum. I used Abuelo 12 years (two oaks) and I am enjoying it immensely. For me it could probably do with a little less sherry because it is very sweet. I had my first experience with a rum/sherry cocktail in a bar a few weeks ago and have been looking for similar recipes ever since. This one is definitely a keeper.

Matt Premium Member 1y

A good cocktail, but not a notably better than a more traditional espresso martini, or the Black Espresso (recipe on the website). If you are looking for a rum/espresso/PX recipe to try - try the Black Espresso first.

G. M. Genovese Premium Member 3y

Used Havana Club 7 yo and Borghetti. The only perceived fault I can suggest is the roasty and nutty nuances of the espresso are ever so slightly muted. It's got a surprising degree of dryness to it, or maybe I diluted it a touch too much. At any rate, it's a marginally more interesting Espresso Martini, but not exactly preferable to one.