Ingredients

Salted Caramel Espresso Martini

  • 25ml or 1.5tbsp Smirnoff No21 Vodka
  • 12.5ml or 2tsp Salted Caramel Liqueur (eg: Baileys Salted Caramel)
  • 25ml Instant Espresso Coffee (use 1/2 teaspoon coffee: 25 milliliters water)
  • 5ml Simple Syrup (1:1 ratio water:sugar)

Hacks

  • 25ml or 1.5tbsp Smirnoff No21 Vodka
  • 12.5ml or 2tsp Salted Caramel Liqueur (eg: Baileys Salted Caramel)
  • 25ml Instant Espresso Coffee (use 1/2 teaspoon coffee: 25 milliliters water)
  • 5ml Simple Syrup (1:1 ratio water:sugar)

Steps

Salted Caramel Espresso Martini

  1. Half fill a shaker/glass jar with ice and add the Vodka, Salted Caramel liqueur, Coffee and 10 millilitres of simple syrup. Screw the lid on and shake well. Strain into the prepared coupe glass. To garnish, using a teaspoon, drizzle some of salted caramel sauce into the coupe glass creating a swirl effect.

Hacks

  1. Make your own simple syrup (1:1 ratio). Put 1/2 cup of sugar and 1/2 cup of water into a saucepan. Gentle simmer until all the sugar is dissolved and the liquid is clear. This can also be stored in a sterilised bottle and kept in the fridge for up to 2 weeks.
  2. Use irish cream flavoured liqueurs instead of coffee liqueur (festive cupboard favourite).
  3. Warming the salted caramel sauce (shop bought) makes it easier to drizzle and dip.
  4. Use a kilner jar instead of a cocktail shaker.
  5. Use measuring spoons instead of a jigger.