This espresso 'martini' with coffee liqueur is a festive fireside sipper with a kick

Mackensy Lunsford
Southern Kitchen
Rum, coffee liqueur and espresso combine for a festive sipper with a kick.

Aged rum makes a perfect twist in this espresso "martini" with coffee liqueur. Garnished with chocolate-covered espresso beans and served with our chocolate meringue tarts, this would make the perfect pairing for celebrating the holidays in style.

Santa Teresa 1796 is blended with rums aged up to 35 years and rested in bourbon oak barrels. It's further aged through the artisanal Solera method resulting in a dry, smooth and balanced sipper.

This is part of Southern Kitchen's 12 Days of Cookies and Cocktails series, which runs daily through Christmas Eve. Each day, we'll pair fun and festive cocktails with classic cookie recipes. 

Get the meringue tart recipe here.


1 1/2 ounce Santa Teresa 1796

1/2 ounce Mr. Black Coffee Liqueur 

1/2 ounce simple syrup 

1 espresso shot

Pinch salt


Add all ingredients in shaker tin, add ice, shake vigorously then strain into a coupe glass and garnish with grated coffee bean.

Mackensy Lunsford is the food and culture storyteller for USA TODAY Network's South Region and the editor of Southern Kitchen.

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Reach me: mlunsford@southernkitchen.com