I think this is becoming one of my favorite coffee cocktails, though I like to tweak it. Swapping the vodka for a clear rum is quite nice. Upping the maple syrup makes it practically a different drink, but a tasty one. Replacing 30 ml of espresso with 30ml of ristretto cuts down on the bitterness. I don't do all of these at once, just one or two depending on what I want at the moment.

The other day I noticed the other day that an addition of orange bitters to a gold rumhattan mellowed it out - too much. Today I tried a black rumhattan with the addition of Regan's orange bitters, hoping it's more to my taste.
40 ml Goslings Black Seal, 20 ml Dolin Rouge, 1 dash Angostura, 1 dash Regans Orange bitters. After a few tastes I decided it needed some sweetness, so I added 1/2 a tsp (2.5 ml) of luxardo syrup to the drink. Tasty.

P.S. thank you Mr Difford for this site.

Ran out of M&R Rosso and got a bottle of Dolin Rouge. Decided it was a good time to do a side-by-side of gold vs black.
40 bacardi ocho + 20 dolin rouge + 1 dash angostura - still damn tasty.
40 gosling black seal + 20 dolin rouge + 1 dash angostura - I don't really feel like the molasses and spice fit in this drink. There might be something that could done about that, but as it stands I much prefer this drink with gold rum.

This is really good. For a plain martini I normally prefer 2:1 gin to vermouth, but this makes for a very pleasing 1:1. A little sour, a little salty. I made mine with M&R extra dry but I look forward to trying it with another brand at some time in the future.