I couldn’t believe how a salted caramel espresso martini turns my afternoon slump into a glossy late-night indulgence that tastes like mischief in a glass.
I’m obsessed with this espresso martini because it tastes like dessert that learned manners. I love the way Baileys rounds out bitter coffee without getting cloying, and that sweet-salty idea gives it naughtiness without ruin.
It’s not twee; it’s assertive, glossy, and dangerously easy to sip. But the real hook is the espresso, bright and razor-sharp against the cream.
A sip lands like a punchline then unfurls into that caramel whisper that has you reaching for another. Worth every reckless, delicious second, I mean it.
I’ll be back for another, no questions asked.
Ingredients
- Vodka: clean boozy backbone, it’s what lets coffee and caramel pop.
- Baileys Irish Cream: creamy, dessert-like richness that gives the drink silkiness.
- Kahlua: coffee liqueur with mocha notes, it’s cozy brown-sugar sweetness.
- Espresso: sharp coffee kick that’ll wake you up and balance sweetness.
- Salted caramel sauce: sweet-salty, sticky goodness, great for rimming too.
- Basically simple syrup: optional sweet boost if you’ll want it sweeter.
- Plus flaky sea salt: brightens everything and it’ll keep sweetness from cloying.
- Ice for shaking: chills fast and it’s what gives silky dilution.
- Three coffee beans: classic garnish, you’ll get a tiny crunch if you nibble.
Ingredient Quantities
- 2 oz vodka
- 1 oz Baileys Irish Cream
- 1 oz Kahlua
- 1 oz freshly brewed espresso, cooled (or strong cold brew)
- 1/2 oz salted caramel sauce or salted caramel syrup, plus extra for rimming
- 1/4 to 1/2 oz simple syrup, optional if you like it sweeter
- Pinch flaky sea salt
- Ice for shaking
- 3 whole coffee beans for garnish
How to Make this
1. Chill a martini or coupe glass in the freezer while you make the drink, that helps keep things frothy and cold.
2. Rim the glass: drizzle some salted caramel sauce around the edge, then dip in a little flaky sea salt so it clings. Don’t overdo it or it’ll be too salty.
3. Brew 1 oz of espresso and let it cool, or use a strong cold brew. Fresh is best but make sure it’s not hot.
4. In a cocktail shaker add 2 oz vodka, 1 oz Baileys, 1 oz Kahlua, the 1 oz cooled espresso, and 1/2 oz salted caramel sauce or syrup. If you like it sweeter add 1/4 to 1/2 oz simple syrup.
5. Add a pinch of flaky sea salt into the shaker to balance the sweetness. It sounds odd but it works.
6. Fill the shaker with ice and shake very hard for at least 15 seconds to chill and create a nice foam. You want it slushy cold.
7. Double strain into the chilled, rimmed glass to remove ice shards and any caramel clumps. A fine mesh strainer helps get that smooth top.
8. Taste quickly and if it needs more sweetness add a little more simple syrup, stir gently and test again.
9. Garnish with 3 whole coffee beans on top and a tiny sprinkle of flaky sea salt. Serve immediately and enjoy before the foam settles.
Equipment Needed
1. Martini or coupe glass (chill it in the freezer while you make the drink, trust me it makes the foam last longer)
2. Cocktail shaker with lid (metal Boston or three-piece shaker, you gotta shake hard for that froth)
3. Jigger or measuring spoons (2 oz, 1 oz and 1/2 oz measures so you dont eyeball it wrong)
4. Espresso maker or strong coffee brewer (espresso machine, moka pot, or a good cold brew)
5. Fine mesh strainer plus Hawthorne or strainer from your shaker (for double-straining out ice shards and caramel bits)
6. Small bowl or shallow plate for salted caramel and flaky sea salt (for rimming the glass)
7. Bar spoon or small stirring spoon (for tasting and gently adjusting sweetness)
8. Ice scoop or tongs and a sturdy container for ice (keeps things tidy and cold while you prep)
FAQ
Salted Caramel Espresso Martini: Easy Recipe With Vodka, Baileys, And Kahlua Substitutions and Variations
Love the idea of a Salted Caramel Espresso Martini? Cool. Here are some easy swaps if you dont have something on hand or want to twist the flavor.
- Vodka: swap with 2 oz light rum for a slightly sweeter, smoother base; or use 1.5 oz vodka + 0.5 oz aged rum for extra depth.
- Baileys Irish Cream: replace with 1 oz Amarula or 1 oz coffee-flavored cream liqueur; or for a non-alcoholic option stir 1 oz heavy cream + 1/4 tsp vanilla + 1/4 oz simple syrup into the mix.
- Kahlua: use 1 oz Tia Maria or 1 oz other coffee liqueur; if you dont have any liqueur, dissolve 1 tsp instant espresso in 1/2 oz hot water and add 1/2 oz simple syrup.
- Salted caramel sauce: use 1/2 oz dulce de leche plus a pinch flaky sea salt, or 1/2 oz caramel syrup (reduce other sweetener slightly so it isnt too sweet).
Pro Tips
1) Chill everything, not just the glass. Put the shaker and the vodka in the fridge for a bit so the whole drink stays icy longer. If the liquor is cold you can shake a little less and still get great foam, which means less dilution.
2) Salt and caramel need balance, not a fight. Warm the caramel a few seconds so it flows, but wipe the rim lightly after dipping so you dont get big salty clumps. A tiny dusting of flaky salt on top is better than a wet ring.
3) Espresso timing matters. Brew the shot right before you start but let it cool to room temp on a spoon or in a metal cup so it loses heat faster. If you must use cold brew use a concentrated one, otherwise the coffee taste gets lost in the creams.
4) Shake like you mean it, then strain twice. 15 seconds hard is good, but after that pour through a julep or fine mesh strainer into the chilled glass to catch ice bits and caramel threads. If foam falls fast, give the drink a quick gentle swirl, dont stir hard or youll kill the froth.
Salted Caramel Espresso Martini: Easy Recipe With Vodka, Baileys, And Kahlua
I couldn't believe how a salted caramel espresso martini turns my afternoon slump into a glossy late-night indulgence that tastes like mischief in a glass.
1
servings
380
kcal
Equipment: 1. Martini or coupe glass (chill it in the freezer while you make the drink, trust me it makes the foam last longer)
2. Cocktail shaker with lid (metal Boston or three-piece shaker, you gotta shake hard for that froth)
3. Jigger or measuring spoons (2 oz, 1 oz and 1/2 oz measures so you dont eyeball it wrong)
4. Espresso maker or strong coffee brewer (espresso machine, moka pot, or a good cold brew)
5. Fine mesh strainer plus Hawthorne or strainer from your shaker (for double-straining out ice shards and caramel bits)
6. Small bowl or shallow plate for salted caramel and flaky sea salt (for rimming the glass)
7. Bar spoon or small stirring spoon (for tasting and gently adjusting sweetness)
8. Ice scoop or tongs and a sturdy container for ice (keeps things tidy and cold while you prep)
Ingredients
2 oz vodka
1 oz Baileys Irish Cream
1 oz Kahlua
1 oz freshly brewed espresso, cooled (or strong cold brew)
1/2 oz salted caramel sauce or salted caramel syrup, plus extra for rimming
1/4 to 1/2 oz simple syrup, optional if you like it sweeter
Pinch flaky sea salt
Ice for shaking
3 whole coffee beans for garnish
Directions
- Chill a martini or coupe glass in the freezer while you make the drink, that helps keep things frothy and cold.
- Rim the glass: drizzle some salted caramel sauce around the edge, then dip in a little flaky sea salt so it clings. Don’t overdo it or it’ll be too salty.
- Brew 1 oz of espresso and let it cool, or use a strong cold brew. Fresh is best but make sure it’s not hot.
- In a cocktail shaker add 2 oz vodka, 1 oz Baileys, 1 oz Kahlua, the 1 oz cooled espresso, and 1/2 oz salted caramel sauce or syrup. If you like it sweeter add 1/4 to 1/2 oz simple syrup.
- Add a pinch of flaky sea salt into the shaker to balance the sweetness. It sounds odd but it works.
- Fill the shaker with ice and shake very hard for at least 15 seconds to chill and create a nice foam. You want it slushy cold.
- Double strain into the chilled, rimmed glass to remove ice shards and any caramel clumps. A fine mesh strainer helps get that smooth top.
- Taste quickly and if it needs more sweetness add a little more simple syrup, stir gently and test again.
- Garnish with 3 whole coffee beans on top and a tiny sprinkle of flaky sea salt. Serve immediately and enjoy before the foam settles.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 1
- Calories: 380kcal
- Fat: 2.5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 0.1g
- Monounsaturated: 0.6g
- Cholesterol: 8mg
- Sodium: 65mg
- Potassium: 110mg
- Carbohydrates: 28g
- Fiber: 0.1g
- Sugar: 26.5g
- Protein: 1g
- Vitamin A: 40IU
- Vitamin C: 0mg
- Calcium: 25mg
- Iron: 0.2mg
