This Tiramisu Espresso Martini brings together bold espresso, dark rum and a touch of tiramisu syrup for a rich, dessert-inspired cocktail. It’s smooth, sweet and finished with that signature foamy top.
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About this Tiramisu Espresso Martini recipe
This cocktail builds on the structure of a classic espresso martini, with a small but intentional shift that changes the flavor profile. Instead of vodka, dark rum adds warm, deep flavor that pairs naturally with the coffee and cocoa notes from the tiramisu syrup.
The result is a drink that is slightly richer without becoming too heavy. It still has that same velvety texture, but the flavor is just like that of the classic Italian dessert.
Why you’ll love this recipe
- Bold, dessert-inspired flavor. Dark rum and tiramisu syrup add cocoa and vanilla notes that make this drink like a cocktail and dessert in one.
- Quick to make. Once your espresso is ready, everything comes together in just a few minutes.
- That signature foamy top. A vigorous shake creates the smooth, creamy finish that makes espresso martinis so appealing.
Ingredients & essentials
You’ll need just a handful of ingredients to make this cocktail. Start with freshly brewed espresso that has had time to cool slightly so it doesn’t melt the ice. (You can also use cold brew.) Coffee liqueur adds a rich, sweet flavor while keeping the drink balanced.
The homemade tiramisu syrup brings everything together with notes of cocoa, vanilla and a hint of rum. For alcohol, use a smooth dark rum.
You’ll also need a cocktail shaker * filled with ice to properly chill and aerate the drink, along with a fine strainer for the proper extra-smooth texture. Serve it in a martini glass * or coupe glass for that classic presentation.
Instructions
Though there are several steps to this Tiramisu Espresso Martini, overall, it is pretty simple. It starts with making the homemade tiramisu syrup and fresh espresso. From there, you’ll throw everything into a cocktail shaker * — shake, shake, shake — and strain it into your glasses.
how to make espresso
The easiest way is with an espresso machine — I use a Nespresso* for quick lattes, cappuccinos and even the occasional espresso martini. But you don’t need one to make this drink. A strong pot of coffee, a stovetop moka pot* or even cold brew concentrate will work too.
Tiramisu syrup
- Start by placing a medium saucepan over medium heat. Pour in the brewed coffee and granulated sugar.
- Stir the mixture continuously as it warms so the sugar dissolves completely into the coffee.
Tip title. Cocoa powder can clump easily, so whisk it in thoroughly until the mixture looks smooth and fully blended.
- Once the sugar has dissolved, whisk in the cocoa powder. Whisk thoroughly to make sure the cocoa blends smoothly into the syrup without leaving small clumps.
- Remove the saucepan from the heat and allow the syrup to cool completely. Cooling prevents the alcohol and vanilla from losing their aroma when added.
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Tiramisu espresso martini
Once you have the syrup ready and cooled, you’re ready to make the drink.
- Don’t fill your cocktail shaker with ice just yet. Adding the liquid ingredients only, starting with the syrup.
- Add the rum and coffee liqueur.
- And then add the cooled, fresh espresso.
- Shake well without ice — this is called a dry shake. Then add ice to the shaker and shake well a second time. This invigorates the ingredients and helps make a really frothy top.
- Strain the drink into a coupe glass *.
- Garnish with a ladyfinger cookie and a few espresso beans on top — the signature of an espresso martini
Tips & tricks
- Shake longer than you think. A strong dry shake (without ice) then adding the ice and doing another shake is what creates that signature foam, so give it a few extra seconds.
- Use fresh espresso. It produces better crema, which helps with both texture and appearance.
- Chill your glass ahead of time. This helps the drink stay cold and keeps the texture intact.
Food pairings
This cocktail pairs well with desserts that echo its flavors, like chocolate-based treats or creamy desserts, like this tiramisu trifle. It also works nicely alongside simple biscotti or lightly sweet pastries that won’t compete with the drink.
For something savory, pair it with small bites like a cheese plate, charcuterie cups, or salted nuts to balance the sweetness.
FAQ
You can, but the flavor will be different. The homemade syrup has a better balance of flavor, but store-bought will do in a pinch.
It’s best made fresh. Shaking just before serving is what creates the foam and texture.
You can use a tightly sealed jar, but make sure it’s secure before shaking.
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Tiramisu Espresso Martini
ingredients
Tiramisu Syrup
- 1 cup brewed coffee
- 1 cup granulated sugar
- 1 teaspoon cocoa powder
- 1½ tablespoon dark rum
- ½ teaspoon vanilla extract
Tiramisu Espresso Martini
- 2 ounces aged rum
- 1 ounces espresso cooled
- ½ ounce coffee liqueur
- ½ ounce tiramisu syrup
- ice
- 1 whole ladyfinger cookie for garnish
- 3 whole espresso beans for garnish
- 1 big pinch cocoa powder for garnish
instructions
Tiramisu Syrup
- In a medium saucepan over medium heat, combine coffee and sugar. Stir until sugar has dissolved.1 cup brewed coffee, 1 cup granulated sugar
- Whisk in the cocoa powder. Remove from heat. Let cool completely.1 teaspoon cocoa powder
- Stir in dark rum and vanilla extract *.1½ tablespoon dark rum, ½ teaspoon vanilla extract *
- Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.
Tiramisu Espresso Martini
- Meanwhile, brew espresso and let cool slightly.1 ounces espresso
- To a cocktail shaker without ice, add the aged rum, cooled espresso, coffee liqueur and tiramisu syrup.2 ounces aged rum, 1 ounces espresso , ½ ounce coffee liqueur, ½ ounce tiramisu syrup
- Shake well. Add ice to the shaker and shake again. Shake vigorously. (Shaking well is important to create the foam layer.)ice
- Strain into a martini glass * or coupe glass *. If shaken enough, a foamy layer will form on top.
- Garnish with a lady finger cookie, espresso beans and a big pinch of cocoa powder on top of the crema.1 big pinch cocoa powder , 1 whole ladyfinger cookie, 3 whole espresso beans
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