Rum vs vodka in an espresso martini

A classic espresso martini uses vodka for a clean, neutral base. Swapping in aged rum adds caramel, vanilla, and oak that play beautifully with coffee, turning the drink richer and slightly sweeter. It is the same technique and glass, just a warmer, more complex spirit.

How to get a thick, frothy foam

The foam comes from freshly brewed espresso and a hard shake. Use espresso within a few minutes of brewing (the crema is what foams), shake with plenty of ice for a full 15 to 20 seconds, and double-strain. For extra body, add a few drops of aquafaba before shaking.

No espresso machine? Here is what to use

Strong cold brew concentrate, a shot from a stovetop moka pot, or instant espresso dissolved in a splash of hot water all work. Cool it before shaking. Avoid plain drip coffee, it is too weak.

Make-ahead and batching

Pre-batch the rum, coffee liqueur, and simple syrup in a bottle and refrigerate. When guests arrive, add fresh espresso and shake to order so every serving gets its foam. Do not batch with the espresso in advance, the crema fades.