A Twist on the Espresso Martini: Banana & Rum

The story of the Espresso Martini, created by Dick Bradsell, began in London, in 1984: an espresso, vodka, coffee liqueur and sugar syrup,and so the Espresso Martini was born. We would like to share with you this rum and banana liqueur version prepared using the DeLonghi espresso grinder and a few tips and secrets!

cold Alcohol


  • 1 x 10 ml double espresso
  • 60 ml Giffard premium banana liqueur from Brazil and the Caribbean
  • 30 ml Rhum Attitude Latitudes Grand Arôme de la Baie du Galion 60 rum

Step 1

Pour the double espresso into the smaller part of the shaker.


Step 2

Meanwhile, fill the large part of the shaker with ice cubes until it is 3/4 full.


Step 3

Remove the “lost ice” from the large part of the shaker.


Step 4

Add the rum and the coffee liqueur and pour the mixture over the ice cubes.


Step 5

Close the shaker and shake vigourously.


Step 6

Strain the mixture into a pretty glass and decorate.

Our espresso of choice
  • Cerrado Mineiro from Brazil, an unwashed coffee that constitutes the base of this blend and brings a certain decadence, along with exotic notes.
  • Huehuetenango from Guatemala, which brings strength and character to the blend. Huehuetenango is the northernmost appellation of Guatemala, known for its high altitudes of between 1,600 and 2,500m.
  • Dipilto from Nicaragua, which brings a certain acidity and pep. Dipilto is a hilly agricultural area located in the north-west of the country, on the border with Honduras.
  • Sidama from Ethiopia, which brings roundness and length in the mouth. The Sidama region is very vast and mainly produces washed coffees, the variety of which you will be familiar with as you will all have heard of the ‘mocha
Recommended machine settings:
    • Quantity of coffee: 3/5
    • Grinding:2
    • Espresso volume:50 ml

Need more inspiration ideas? Try these

Coffee Mojito
Accentuate flavours with the Pour Over method
Mezcal Coffee