WIP Cocktail Club: Salted Caramel Espresso Martini
In my former life, I was a bit of a salted caramel expert, and whilst making A LOT of them over the last couple of years has dimmed my love of the chewy kind, I still seek it out in most other incarnations (the exception being crisps). At this time of year (and most others too), an espresso martini is always a winner, and this recipe makes it all the more seasonally special with the addition of, the admittedly ubiquitous, salted caramel.
My first homemade espresso martini used the recipe from Nigella’s Christmas cookbook, and this version is a complete homage to that - tweaked to capture Salted Caramel in all its glory.
Salted Caramel Espresso Martini
Makes one martini
25 ml espresso
25 ml Kahlúa
Optional Cocoa powder or Salt
Salted Caramels, coffee beans or edible Gold lustre / glitter to garnish
First prepare your martini glass by salting or cocoa-ing the rim. The salt helps to balance out the sweetness of the drink but cocoa looks great and adds a fantastic chocolatey note to the drink. Decisions decisions.
You can simply mix all the ingredients together over some ice, but to get the crema i.e fancy-pants-iness on top of your drink, it’s best to go all Tom Cruise in Cocktail and Hippy Hippy Shake it over ice, before straining into your prepared martini glass.
Sprinkle lustre, or drop tiny slivers of salted caramel or a coffee bean on top and drink, feeling very sophisticated, and as is appropriate at this time of year, merry.