Ingredients
- 45 ml Vanilla vodka or salted caramel vodka
- 22 ml Coffee liqueur
- 30 ml Fresh espresso (chilled)
- 15 ml Salted caramel syrup
- 1 pinch Sea salt flakes for garnish
- 3 Coffee beans for garnish
Instructions
- Drizzle salted caramel sauce around the inside of a chilled coupe glass.
- Add vodka, coffee liqueur, espresso, and salted caramel syrup to a shaker with ice.
- Shake hard for 15 seconds to build foam.
- Double-strain into the prepared coupe.
- Garnish with three coffee beans on the foam and a tiny pinch of flaky sea salt.
Notes
Where it came from
The Salted Caramel Espresso Martini followed the salted caramel everything trend of the mid-2010s. Espresso Martinis hit peak ubiquity around 2018-2020. Adding salted caramel syrup gave bartenders a way to differentiate their menu without rethinking the drink.
It became standard at chain cocktail bars and then crept into more serious cocktail menus. The drink is a crowd-pleaser — sweet enough to feel indulgent, coffee-forward enough to feel grown-up.
What it tastes like
Sweet caramel up front, then the bitter coffee comes through, then the alcohol warmth, then the slight salt finish that stops it being too sweet. Tastes like a liquid salted-caramel-mocha-truffle.
It’s a dessert drink. One is a treat, two is a sugar coma. Don’t pair with sweet food.
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Ingredient Spotlight
The bottles that make or break this drink.
The vodka
- Use
- Vanilla vodka (Stoli Vanil) or salted caramel vodka (Smirnoff Salted Caramel)
- Try
- Plain vodka — leans more on the syrup for sweetness
- Why
- Flavoured vodka adds depth without changing volume.
The salted caramel syrup
- Use
- Monin or Torani Salted Caramel
- Try
- Homemade salted caramel sauce thinned with hot water
- Why
- Bottled syrups are designed to mix in cold drinks. Sauces can clump.
The coffee
- Use
- Fresh-pulled double espresso, chilled
- Try
- Strong cold brew at double concentration
- Why
- Espresso has the right strength and crema for the foam.
Variations
Other Espresso Martini variations and dessert cocktails.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Caramel syrup with a tiny pinch of salt added. Or maple syrup with sea salt.
Plain vodka is fine. Add an extra 7ml of syrup to compensate.
Strong cold brew at double concentration. Avoid instant coffee.
Skip it and double the espresso. Less complex but still good.
Bump vodka to 60ml. Reduce syrup slightly so it doesn’t become saccharine.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Salted Caramel Espresso Martini?
A Salted Caramel Espresso Martini is vanilla or salted caramel vodka, coffee liqueur, fresh espresso, and salted caramel syrup, shaken with ice and double-strained into a coupe. Garnished with coffee beans and a pinch of flaky sea salt.
How do you make a Salted Caramel Espresso Martini?
Drizzle salted caramel sauce around the inside of a chilled coupe. Add 45ml vanilla vodka, 22ml coffee liqueur, 30ml chilled espresso, and 15ml salted caramel syrup to a shaker with ice. Shake hard for 15 seconds. Double-strain into the prepared coupe. Garnish with three coffee beans and a tiny pinch of flaky salt.
Why does my Espresso Martini foam disappear?
Hot espresso melts the ice too fast and breaks the foam. Pre-chill the espresso. Shake hard for at least 15 seconds. Double-strain to remove ice chips that pop the foam.
What’s the difference between Espresso Martini and Salted Caramel Espresso Martini?
Same base drink (vodka, coffee liqueur, espresso, simple syrup). The salted caramel version replaces simple syrup with salted caramel syrup and uses flavoured vodka. Adds dessert sweetness and a salt finish.
Can I use cold brew instead of espresso?
Yes, but use double-concentrate or undiluted cold brew. Standard cold brew is too weak. The drink needs the strong coffee character to balance the sweetness.
How strong is a Salted Caramel Espresso Martini?
About 17-19% ABV — same as a standard Espresso Martini. The syrup adds sweetness, not alcohol.
Is it dessert or before-dinner?
Dessert. The sweetness and the coffee both make it feel like an after-dinner drink. Skip dessert and have one of these instead.
Can I make it without coffee liqueur?
Yes. Double the espresso (60ml instead of 30ml) and add an extra 7ml of syrup. Less complex but still recognisable as the drink.
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