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Salted Caramel Espresso Martini

A rich and smooth espresso martini enhanced with sweet caramel liqueur and a hint of sea salt, ready in just five minutes for a sophisticated after-dinner treat.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Cocktail
Cuisine: Modern Mixology
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces vodka
  • 1 ounce fresh espresso cooled slightly
  • 0.75 ounces caramel liqueur
  • 0.5 ounces coffee liqueur like Kahlua
  • Ice for shaking
  • Fleur de sel or sea salt for rimming
  • Butter for the rim optional but recommended
  • 3 coffee beans for garnish

Equipment

  • Cocktail shaker
  • Jigger or measuring cup
  • Espresso machine or strong coffee maker
  • Strainer
  • Martini glass
  • Bar spoon
  • Small shallow bowl or plate for salt rim

Method
 

  1. Pull a fresh 1-ounce shot of espresso into a small cup and let it cool for about 30 seconds.
  2. Lightly butter the rim of a chilled martini glass, then dip it into fleur de sel so a thin layer adheres.
  3. Fill a cocktail shaker halfway with ice cubes, using larger pieces to slow dilution.
  4. Pour 2 ounces of vodka into the shaker over the ice.
  5. Add 0.5 ounces of coffee liqueur and stir gently to combine with the vodka.
  6. Pour 0.75 ounces of caramel liqueur into the shaker.
  7. Add the cooled espresso shot to the shaker with the other ingredients.
  8. Shake vigorously for 10 to 15 seconds until the shaker exterior is frosty and cold.
  9. Strain the cocktail into the salt-rimmed martini glass, leaving the ice behind.
  10. Float three coffee beans on top as a garnish and serve immediately.

Notes

Serve immediately after straining to maintain the foam and cold temperature. Enjoy responsibly.