Salted Caramel Espresso Martini Recipe

chill glass and rim

Place a martini or coupe glass in the freezer for 5–10 minutes to chill. Warm 1 tbs caramel sauce slightly so it's pourable. Hold the chilled glass at an angle and dip the rim into the caramel to coat about half an inch. Let excess drip back. Lightly sprinkle a small pinch of Maldon sea salt onto the caramel rim so it adheres. Return the glass to the freezer while you make the cocktail (or set aside on a plate).

prepare espresso

Pull a fresh shot of espresso (about 1 oz) and allow it to cool for 30–60 seconds so it's hot but not scalding. If you don't have an espresso machine, use 1 oz very strong brewed coffee and let it cool slightly.

combine ingredients

In a cocktail shaker, add 1 cup of ice, 1.5 oz vodka, 0.75 oz coconut rum, 0.5 oz caramel liqueur, 0.5 oz coffee liqueur, 0.75 oz half-and-half (or coconut cream), 0.25 oz simple or caramel syrup, and the 1 oz cooled espresso.

dry shake then wet shake

For a creamier, frothy top, first secure the shaker (without ice) and shake vigorously for 8–10 seconds (dry shake). Then add the ice (if you didn't already) and shake hard for 12–15 seconds until the outside of the shaker is very cold and the mixture is well aerated.

strain

Double-strain the cocktail into the chilled, caramel-rimmed martini/coupe glass using the shaker's strainer and a fine mesh strainer to remove ice shards and any coffee grounds. Aim for a silky, frothy crema on top.

Drizzle about 1/2 tps (lightly) of caramel sauce in a thin line over the foam. Sprinkle a very light pinch of Maldon sea salt flakes across the foam to provide bright salty contrast — be conservative so it doesn't overpower. Float 3 whole coffee beans on top as a classic espresso-martini garnish. Serve immediately.