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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.

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