Rum Espresso Martini

This rum espresso martini uses frozen espresso, some grenadine to pair perfectly with the rum, and is extra cute with a cherry on top!


Servings: 2

  • 3 1/2 ounces rum
  • 1 ounce Baileys
  • 2 ounces Kahlua
  • 3/4 ounce grenadine
  • 8 ounces espresso (or coffee) frozen into cubes
  • 1 1/2 cups ice
  • Coffee beans and maraschino cherries, for garnish


  1. Add rum, Baileys, Kahlua, and grenadine to a blender.
  2. Add in frozen espresso cubes and ice. Blend until ice is mostly crushed and smooth.
  3. Divide between 2 coupe or martini glasses and top with coffee beans and maraschino cherries. Enjoy immediately!


If the blended drink seems too thin you can pop it in the freezer for roughly 20 minutes to thicken.

Prep Time: 10 minutes (plus 4 hours if including freezing espresso cubes)
Total Time: 4 hours and 10 minutes (including freezing time)