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.

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.

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.

For me this is improved with a touch more PX, tried with coffee beans and raisins but rum soaked raisins and a square of RnR choc wins for me.