Salted caramel syrup replaces the simple syrup, sea salt flakes rim the coupe.
Why you are pouring this tonight
The Salted Caramel Espresso Martini is what happens when somebody decides the Espresso Martini is not quite enough and turns it into dessert. Vodka, fresh espresso, Kahlua, salted caramel syrup, served up with three coffee beans on the foam. Boozier than dessert, more dessert-like than the original Espresso Martini, the cocktail for the kind of evening where dinner happened slightly later than planned.
The salted caramel syrup is the technique. Make it ahead: caster sugar caramelised over heat to a deep amber, hot cream whisked in, a generous pinch of flaky Murray River salt, cooled. Or buy a real one from a Sydney café roastery (Single Origin, Reuben Hills). Use a fresh espresso pulled within two minutes. Real Kahlua. Dry shake hard for fifteen seconds, wet shake another twelve, double-strain into a chilled coupe, three coffee beans on the foam. Pair with the end of dinner, replaces dessert, replaces the second espresso.
What changes from the Espresso Martini
Simple syrup becomes salted caramel. Rim the glass with sea salt flakes mixed with crushed caramel toffee.
What to pour it alongside
Chocolate brownie, salted caramel tart, or just on its own after a steak.
The recipe
Ingredients
Method
- Rim a chilled coupe with sea salt flakes.
- Add all ingredients to a shaker with ice. Shake hard for 12 seconds.
- Double-strain into the coupe. Float 3 coffee beans on top.
Nutrition
Want the classic? Our Espresso Martini recipe is here.
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