Caramel Espresso Martini Recipe

Prepare glass

Chill a martini or coupe glass in the freezer for 5–10 minutes. While glass chills, run a thin layer of caramel sauce around the inside rim and/or exterior top edge of the glass. Sprinkle a pinch (about 1/8 tsp) of fine sea salt onto the caramel to create a salted-caramel rim. Place glass back in freezer briefly while mixing.

Brew espresso

Brew 1 oz of fresh espresso (about 30 ml). Allow espresso to cool very briefly (15–30 seconds) so it's hot but not scalding; a hot espresso will melt ice excessively and dilute the drink. If using cold-brew concentrate, adjust volume to yield similar strength (about 1 oz).

Combine ingredients

Fill a cocktail shaker about two-thirds full with ice (roughly 1 cup). Add the caramel vodka (1.5 oz), Baileys Irish Cream (1 oz), coffee liqueur (0.5 oz), salted caramel syrup (0.5 oz), brewed espresso (1 oz), and optional simple syrup (0.25 oz) into the shaker.

Shake

Secure the shaker lid and shake vigorously for 15–20 seconds. You want a strong, frothy emulsion from the espresso and cream to develop a silky foam on top of the cocktail.

Strain and serve

Remove the chilled glass from the freezer. Double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and ensure a smooth surface with a foamy head.

Garnish

Drizzle about 1 tsp of caramel sauce in a thin line or pattern across the foam and sprinkle a very light pinch of fine sea salt over the top to heighten the salted caramel flavor. Float 3 coffee beans on the foam as a classic espresso martini garnish.

Serve

Serve immediately while foam is still fresh and fragrant. Estimated single serving.