Creamy Espresso Martini

Sumptuous dessert in a glass, with a little kick


Creamy Espresso Martini

Made by Jen Donegan

This twist on a classic Espresso Martini plays on the coffee and caramel notes of aged rum, and combines them with rich espresso. The sweetness of the triple sec takes place of a simple syrup, and is a perfect compliment to the coffee flavors. Irish cream adds body and mouthfeel. Shaking espresso will result in a crema on top, similar to what we you would see on a fresh shot of espresso.

If you love this cocktail, check out our full cocktail library or our YouTube Craft Cocktail Making playlist for home mixology lessons as you make your drink.

Close up of a creamy espresso martini

Let’s Get Shakin’

Serves: 1

Special Tools: Cocktail Shaker, Strainer

Difficulty: Easy


1 oz Aged Rum, like one of our favorites from Mad River Distillers

1 oz espresso, cooled

1/2 oz orange liqueur, like Dry Curaçao

1/2 oz Irish cream, like Five Farms

3 espresso beans (optional)


  1. Add all ingredients to your shaker, espresso last. Fill shaker to the top with ice.
  2. Shake for 8-10 seconds.
  3. Double strain into cocktail glass of choice.
  4. Garnish with 3 espresso beans for health, wealth, and happiness and take a sip of your creamy espresso martini.
Suzanne making a sour face wondering if she'll like this cocktail
But will I like it?

Cocktail flavor profile

Getting to know your palate, what you like, and what you don’t like is a critical part of being a great craft tippler AND key to becoming a great home bartender as well! So before you break out that barware and buy the key ingredients, here’s a little guidance on what to expect from this cocktail so you can start to hone in on exactly what elements of cocktails you enjoy and which you’d prefer to minimize.  This helps you order new cocktails you love when you’re out on the town better as well!
  • Sweet
  • Sour
  • Spiritous
  • Refreshing
  • Complex/Funky/Unique
Let me know what you discover, or if you would have rated it differently in the comments below…

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