Espresso Salted Caramel Martini
Martinis are high-octane cocktails commonly made from either gin or vodka. They’re traditionally made with a touch of vermouth to give a herbaceous, fruity edge to break up the one-note quality of straight vodka or gin. Over time, though, the concept of the martini has evolved and grown to encompass a wide range of flavors and has opened the door to entirely new ways to think about this cocktail.
Our Espresso Salted Caramel Martini is made to give rich, deep caramel and coffee notes to a classic vodka martini, minus the vermouth. We wanted the espresso caramel to be kind of paste-like, a thick and hearty concoction that sticks to the wall of the glass without running. If you want a sauce that’s more runny and will create beautiful streaking down the glass, don’t cook it quite as long, or add a bit more butter or cream. Drizzle remaining Espresso Salted Caramel sauce over ice cream, on top of cookies, or thin out with some stock to make a decadent glaze for pork. And you can play with the kind of vodka you choose, and use one that’s flavored with caramel, vanilla, or whipped cream. But go easy with this drink, as it is pure alcohol.
For the sauce:
2 Tablespoons butter
4 Tablespoons Espresso Salted Caramel Seasoning
1/2 cup milk or half and half
2 teaspoons vanilla extract
For the martini:
4 ounces vodka
Whole coffee beans, to garnish
1. First, make the sauce. Melt butter, then stir in Espresso Salted Caramel Seasoning. Let cook for a few minutes, until sugar in the blend has melted, about 5 minutes.
2. Next, add milk or half and half and vanilla. Cook for 5-10 more minutes, to desired thickness. Remove from heat and stir for an additional minute or two, until the sauce is uniform and smooth. Set aside to cool.
3. When sauce is cool, load Espresso Salted Caramel sauce into a piping bag with a very small tip or a plastic baggie with the corner snipped off.
4. Pipe sauce in a spiral around the inside of a martini glass. Remaining Espresso Salted Caramel Sauce can be kept in the refrigerator for up to a week; make sure to warm cold sauce before using.
5. Fill a cocktail shaker with ice. Measure in enough vodka to fill the martini glass. Shake vigorously for about 30 seconds, until the vodka is thoroughly chilled.
6. Pour chilled vodka into prepared glass. Add 3 whole coffee beans as a final garnish, and serve.
