Recipe: Salted Caramel Espresso Martini
Taking the ultimate party starter to the next level, Empire Bar & Izakaya’s cocktail maestro Simon Kerr’s pimped-up variation of the classic espresso martini adds vanilla bean-infused top shelf vodka, salted caramel and primo coffee for a celebration of pure decadence.
Salted Caramel Espresso Martini
- 60ml vanilla bean infused Belvedere vodka
- 30ml Monin salted caramel syrup
- 30ml L’affare coffee 3 coffee beans (garnish)
Fill a martini glass with ice and leave to chill. Fill a Boston shaker with ice, add all ingredients and shake hard. Strain liquid and discard ice. Return liquid to shaker and dry-shake hard to create a crema. Empty the martini glass and double strain contents into glass, then garnish with three coffee beans.