Salted Caramel Espresso Martini

SALTED CARAMEL ESPRESSO MARTINI😍

Am I the only one not confident in their ability to stay up until midnight this New Years Eve? Within the last few years, Espresso Martinis have been my JAM. Truly the only way I can stay up past 10pm anymore These are SO good - same flavors you love in an espresso martini, but with a delicious salted caramel twist. And don’t stress if you don’t have an espresso machine at home, just head to your nearest coffee shop and stock up before nightfall!

If you want to make a quick espresso martini, you can use simple syrup instead of the caramel syrup, but it is OH SO GOOD to have the subtle caramel taste in the martini.

Serves 1.

Ingredients:

For the Salted Caramel Espresso Martini:

• 3 oz vodka

• 1.5 oz kahlua

• 1 shot espresso*

• 3 tsps salted caramel syrup (recipe below)

• Espresso beans for topping (optional)

• Ice 

*If you don’t have an espresso machine, head to your nearest coffee shop and grab espresso shots for later use! It may not be as frothy, but it will still taste great.

Salted Caramel Syrup*:

• ¾ cup sugar

• 1½ cups warm water, divided

• ¼ tsp salt (sea salt preferred)

• 1 tsp vanilla extract

*Note: this makes enough for about 1½ cups syrup, so more than you need for this recipe, but you can store it in an airtight jar for about a week and use it in your coffee or other cocktails.

Directions:

For the Salted Caramel Syrup:

• Place sugar and ¾ cup warm water in a small saucepan on medium high heat.

• Stir constantly until all sugar has dissolved and the mixture has come to a rolling boil.

• Stop stirring and let the mixture continue to boil at a rolling pace until it reaches a deep caramel color. This can take anywhere from 25-30 minutes, but start checking it at about 15 minutes as the point to where the mixture is caramel to burnt can be just a few minutes.

• As soon as the mixture turns a caramel color, remove from the heat.

• SLOWLY whisk in the ¾ cup warm water. It will seize up in the beginning, but will continue to loosen up as you add the warm water. If the mixture starts to harden, it’s likely because the water was not warm enough, so just return the pan to heat until smooth. It should still look quite liquidy when it’s done.

• Add in the vanilla and salt and store. Let cool for 15-20 minutes on stovetop before transferring to a jar with a tight fitting lid.

For the Salted Caramel Espresso Martini:

• Add your martini glass to the freezer to chill for a few minutes while you put together the cocktail.

• Fill a cocktail shaker or jar with a tight fitting lid with ice and add in vodka, kahlua, espresso, and salted caramel syrup. 

• Shake vigorously for at least 10 seconds. Your hand should be very very cold - the more you shake, the better your froth will be.

• Strain the cocktail into your martini glass and top with espresso beans. Enjoy!