Caramel Espresso Martini Recipe

chill glass

Place a chilled coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail. Empty the ice water before use.

Run caramel sauce around the inside rim of the chilled glass (optional). Sprinkle a very light pinch of fine sea salt over the caramel rim so it adheres. Set the glass aside.

Add the Absolut Vanilia vodka (1.5 oz), Grind Double Espresso Rum (0.5 oz), Bailey’s Irish Cream (0.5 oz), Owen’s Espresso Martini Mix (1 oz), cooled double espresso (1 oz), and salted caramel syrup (0.5 oz) into a cocktail shaker.

Fill the shaker with ice (about 1 cup) to properly chill and dilute the drink. Secure the lid.

Dry-shake first (without ice) is optional to build a little foam from the Bailey’s and mix: briefly shake for 6–8 seconds, then add ice and shake hard for 12–15 seconds until the shaker feels very cold. A vigorous shake will create a silky texture and crema.

If you are using Fee Foam product: add 2 dashes into the shaker during the final shake to incorporate bitter/foamy aromatics. If you do not have Fee Foam, omit or use 2 dashes of aromatic bitters and proceed.

Strain the cocktail through a fine strainer (double strain if necessary) into the prepared chilled coupe or martini glass to achieve a smooth surface and remove small ice shards.

If desired, spoon or gently pour a thin ribbon (about 1 tsp) of caramel sauce over the top of the cocktail in a decorative pattern.

Top with a light mist or two of Fee Foam on the surface for an aromatic foam layer if available (alternatively, spray 1 small dash of foaming bitters).

Place 3 espresso beans on the foam as a classic martini garnish. Serve immediately.