Silky, foamy, a little bitter, a little sweet, and finished with a sparkle of sea salt. Meet your new go-to drink for cozy evenings.
Some evenings you can’t decide between a nightcap and dessert. This cocktail ends that debate. It takes the bold, wake-you-up kick of an espresso martini and adds a homemade salted caramel syrup that turns it into something closer to a grown-up caramel latte with a velvety foam crown.
It looks like something from a fancy cocktail bar, but it takes about 35 minutes, and most of that is waiting for the syrup to cool. As the evenings get cooler, this one is worth having in your back pocket.
Salted Caramel Espresso Cocktail
Ingredients
For the salted caramel syrup (makes about ¾ cup, enough for 8–10 drinks)
- ½ cup 100 g granulated sugar
- 2 tablespoons water for the pan
- ½ cup 120 ml hot water, to finish
- ½ teaspoon flaky sea salt
- ½ teaspoon vanilla extract
For the cocktails
- 3 oz 90 ml vodka
- 2 oz 60 ml coffee liqueur
- 2 oz 60 ml freshly brewed espresso, cooled (about 2 shots)
- 1½ oz 45 ml salted caramel syrup, from above
- A tiny pinch of flaky sea salt
- Plenty of ice
For the finish
- Extra caramel syrup and flaky sea salt for the rim
- 3 coffee beans per glass
Instructions
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Put two coupe or martini glasses in the freezer. A frosty glass keeps the drink cold and the foam intact.
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Add the sugar and 2 tablespoons of water to a small, light-colored saucepan (light makes it easier to judge the color). Set it over medium heat and stir just until the sugar dissolves. Then stop stirring and let it bubble, swirling the pan gently now and then. After 5–7 minutes it will turn a deep amber, like a well-toasted marshmallow.
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Take the pan off the heat and pour in the ½ cup of hot water. It will spit and steam dramatically, so stand back and use a long spoon. Return the pan to low heat for a minute, stirring, until any hardened bits dissolve. Stir in the salt and vanilla.
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Pour the syrup into a jar and let it cool to room temperature. While you wait, brew your espresso and let it cool too. Hot coffee melts the ice and gives you a watery drink.
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Fill a cocktail shaker with ice. Add the vodka, coffee liqueur, espresso, 1½ oz of caramel syrup, and a tiny pinch of salt. Shake for a full 15–20 seconds. That energetic shake is what creates the foam.
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Rub a little syrup around half the rim of each glass and press it into flaky salt. Strain the cocktail into the glasses through a fine strainer if you have one. Top with three coffee beans and a few extra drops of syrup.
Tips for the Best Results
- Don’t stir the caramel. Stirring can make the sugar crystallize into a grainy mess. Swirl the pan gently instead.
- Fresh espresso gives the best foam. The natural oils in freshly pulled espresso help build that creamy layer. No espresso machine? Use a moka pot, an AeroPress, or ¼ cup of strong cold brew concentrate.
- Taste before you serve. Coffee liqueurs vary a lot in sweetness. If yours is very sweet, cut the syrup to 1 oz. If you love caramel, add an extra splash.
- Salt is the secret. The little pinch in the shaker rounds out the bitterness and makes the caramel taste deeper and less sugary.
Fun Variations
- Bourbon or aged rum version. Swap the vodka for bourbon or dark rum for warmer notes of vanilla and oak.
- Creamy version. Add 1 oz of Irish cream and cut the coffee liqueur to 1 oz for a softer, dessert-forward sip.
- Zero-proof version. Skip the alcohol and shake 2 oz espresso, ¾ oz caramel syrup, and 1 oz cream or oat milk with ice per glass. It’s just as pretty, and good for the designated driver or anyone skipping alcohol.
- Make-ahead party plan. The syrup keeps in a sealed jar in the fridge for up to 2 weeks. Make it ahead and cocktail hour takes about 3 minutes.
A Quick Bit of Cocktail History
The espresso martini was invented in London in the 1980s by bartender Dick Bradsell, and it has stayed a bar-menu favorite ever since. This salted caramel version keeps the spirit of the original (coffee, vodka, and foam) but gives it a dessert-style makeover you can make at home.
Serving Ideas
Serve it after dinner with something small and simple: a square of dark chocolate, a shortbread cookie, or a few salted almonds. Or serve it in place of dessert and call it a day. It’s rich enough to feel like a treat, and a single glass is plenty.
Please enjoy responsibly. Alcohol is for adults, and espresso and alcohol together can be deceptively energizing, so pace yourself.
