Salted Caramel Espresso Martini

Ingredients

• ☕Espresso, freshly brewed and cooled slightly45 ml
• 💧Wateras needed
• 🧊Iceas needed
• 🧂Sea Salt (fine)to taste

Method

1. 1

   Chill the glass

   Place a coupe glass in the freezer or fill it with cold water while you build the drink, and leave it there for about 5 minutes until the outside feels frosty and the glass looks misted. A properly chilled glass keeps the foam tight and the cocktail colder for longer, so if you skip this and the drink warms quickly, just chill the next one longer.

   5 min
2. 2

   Measure the vodka

   Pour the Vodka into a jigger so it is ready to go into the shaker in one clean pour. This keeps the shake balanced and avoids overpouring, which can make the drink taste hot instead of smooth.

   1 min
3. 3

   Brew the espresso

   Pull or brew the Espresso and let it sit briefly so the heat drops off a touch before shaking. It should smell dark, roasty and concentrated, not burnt; if it is still aggressively steaming, wait a moment so it does not melt the ice too fast.

   3 min
4. 4

   Prepare the caramel

   Stir the Salted Caramel Sauce until it loosens enough to pour smoothly, and if it is very thick, whisk in a tiny splash of hot water until it ribbons off the spoon. It should look glossy and fluid rather than clumpy, because thick caramel can stick to the shaker and refuse to blend evenly.

   2 min
5. 5

   Add the Vodka, Espresso, Salted Caramel Sauce and Ice to a cocktail shaker.

6. 6

   Seal it tightly so nothing leaks when you shake hard. The shaker should feel heavy and cold in your hand before you start, and if the lid sits loosely, press it on firmly before moving on.

   1 min
7. 7

   Shake for foam

   Shake the cocktail shaker hard with both hands for about 15 seconds, aiming for a brisk, rattling rhythm that chills the liquid and whips air into the espresso. Stop when the outside of the shaker is painfully cold and the sound inside turns tight and sloshy, because that is the sign the foam is building; if it feels limp, give it a few more sharp shakes.

   1 min
8. 8

   Strain the martini

   Remove the top from the cocktail shaker and fine-strain the drink into the chilled coupe glass, holding back the ice so the surface stays silky. Pour in one steady stream and stop when a pale foam cap rises above the dark body and settles into a smooth layer; if you see shards of ice, strain a little more carefully.

   1 min
9. 9

   Sprinkle the Sea Salt lightly over the foam or around the rim.

10. 10

    Serve the martini immediately while the top is still thick and velvety. It should taste first like coffee and caramel.

11. 11

    Finish with a small salty snap; if the foam starts to sink, serve without delay and do not shake again.

    1 min

Nutrition per serving