Chill a lowball or coupe glass in the freezer for 5–10 minutes. Warm 1 tablespoon of caramel sauce slightly (microwave 5–8 seconds) until pourable but not hot.

Drizzle a thin ring of the warmed caramel sauce inside the rim of the chilled glass and then invert the rim into the coarse sea salt spread on a small plate so salt adheres. Optionally press a few toasted chopped nuts into the caramel for extra texture. Set glass aside.

Cocktail

Build the drink

Fill a cocktail shaker 2/3 full with ice.

Pour in 2 oz vodka, 1 oz Kahlúa, 0.5 oz salted caramel liqueur (or caramel vodka), 0.5 oz cooled espresso (or strong coffee), 1 oz heavy cream and 0.5 oz half-and-half.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold and the cream is well emulsified, producing a silky texture.

Strain the cocktail through a fine mesh strainer into the prepared chilled glass. Use a Hawthorne or julep strainer as needed to catch ice shards.

Garnish with three coffee beans floated on top and, if desired, a light drizzle of caramel across the foam. Serve immediately.