Salted Caramel Espresso Martini Recipe

Make the caramel

In a small saucepan over medium heat, add the granulated sugar. Stir constantly with a heatproof spatula or wooden spoon as the sugar melts and begins to turn golden brown, about 5–7 minutes.

Once the sugar has fully melted and turned a deep amber color, add the butter. Stir until completely melted and combined.

Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up—this is normal. Stir until smooth and remove from heat.

Add the sea salt and stir to combine. Let the caramel cool to room temperature before using. Store any leftovers in an airtight container in the fridge for up to 2 weeks.

Chill the martini glass

Place a martini glass in the freezer or fill it with ice and water to chill while preparing the cocktail.

Fill a cocktail shaker with ice. Add vodka, freshly brewed espresso, coffee liqueur, vanilla liqueur, and 0.5 oz (1 tablespoon) of the prepared salted caramel syrup.

Shake vigorously for 15–20 seconds until the shaker is cold to the touch and the mixture is well chilled and frothy.

Prepare the glass rim (optional)

If desired, dip the rim of the chilled martini glass in caramel sauce and then into a pinch of flaky sea salt for an extra salted caramel touch.

Strain the shaken cocktail into the chilled martini glass.

Garnish with 2–3 whole espresso beans on top for presentation.