Name: La Plumes SWEET & SALTY Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 1 oz freshly brewed espresso (strong); 1.5 oz vodka; 1 oz coffee liqueur (e.g., Kahlúa); 0.5 oz salted caramel syrup; 0.25 oz simple syrup (optional, if you like sweeter); 6 cubes ice (for shaking); 1 each salted caramel truffle (store-bought or homemade); 1 tsp sea salt flakes; 3 each espresso beans (for garnish); 0.5 tsp unsweetened cocoa powder (for dusting truffle, optional); 0.5 tbs caramel sauce (for drizzle); 1 each cocktail shaker; 1 each Hawthorne strainer (or built-in shaker strainer); 1 each martini/coupe glass (chilled); 1 each small spoon or offset spatula (for truffle garnish)

Method

Cocktail Base

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail to ensure the drink stays cold.

Brew espresso

Brew a strong shot (about 1 oz) of espresso. If you don't have an espresso machine, use very strong brewed coffee. Let it rest 30–45 seconds so it isn't piping hot; slightly warm is fine.

Combine ingredients

Add the espresso, vodka, coffee liqueur, salted caramel syrup, and simple syrup (if using) to a cocktail shaker. Add 6 ice cubes to the shaker.

Dry shake (optional)

If you want extra froth, first close the shaker and shake vigorously without ice for 10 seconds to emulsify the espresso and syrup.

Shake with ice

Add ice if you haven't already, then shake vigorously for 12–18 seconds until the outside of the shaker becomes frosty. This chills and dilutes the drink to the right level and creates a velvety foam.

Strain

Using a strainer, double-strain into the chilled martini or coupe glass to remove ice shards and ensure a smooth surface and foam layer.

Garnish & Truffle

Prepare truffle

If using a store-bought truffle, lightly dust it with cocoa powder (optional) and drizzle a small amount of caramel sauce over the top. Sprinkle a very small pinch (about 1/8 tsp) of sea salt flakes onto the caramel to enhance the sweet-and-salty contrast.

Garnish cocktail

Place three espresso beans gently on the foam in a triangle. Using a small spoon or spatula, carefully rest the prepared salted caramel truffle on the rim of the glass or on a cocktail pick balanced across the glass so the truffle sits above the drink.

Finish

Optionally, very lightly sprinkle a few sea salt flakes over the foam (no more than 1/8–1/4 tsp) to lift the caramel notes. Serve immediately so the foam and truffle are fresh.

Serving & Notes

Serves one. For a less-intense coffee flavor reduce espresso to 0.75 oz and increase coffee liqueur by 0.25 oz. If you prefer a non-alcoholic variant, substitute vodka and coffee liqueur with strong cold-brew coffee and a non-alcoholic coffee syrup.

To make homemade salted caramel truffles: prepare caramel, chill until firm, form into balls, enrobe with chocolate, sprinkle sea salt, and chill. Use one truffle per cocktail.

Sweet & Salty Recipe