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Make Me a Cocktail

Salted Caramel Espresso Martini
Cocktail recipe

This cocktail is part of our Christmas 2026 collection. Find out more
The Salted Caramel Espresso Martini is a contemporary, autumn-leaning twist on the espresso martini template, credited to Steve the Bartender... ... more The Salted Caramel Espresso Martini is a contemporary, autumn-leaning twist on the espresso martini template, credited to Steve the Bartender (2026). Instead of relying on vodka alone, it uses a split base of rye whiskey and apple brandy, bringing peppery grain spice and orchard-fruit depth that stand up to sweet, salty caramel and intense espresso. Flavor-wise, it’s rich and dessert-like but still structured: roasted coffee and coffee liqueur provide bitterness and depth, salted caramel syrup adds sweetness and salinity, and tiki bitters contribute subtle baking-spice complexity (think cinnamon and allspice). Shaken hard and double-strained, it lands with a velvety texture and a foamy espresso cap—an ideal after-dinner pick-me-up when the weather cools.
Invented
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2026
Base ingredient
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Rye whiskey
Calories
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240 calories
Alcohol content
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23.2% | 3.18 units *

Tags

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Christmas cocktail
Rye whiskey ingredient icon
Rye whiskey cocktails
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Strong cocktail
Sweet
Dessert

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Method
How to make a Salted Caramel Espresso Martini

Serves 1 · Takes 5 minutes
Rye whiskey 30 ml, Apple brandy 30 ml, Coffee liqueur 15 ml, Salted caramel syrup 30 ml, Bittermens Elemakule Tiki Bitters 2 dashes, Coffee 30 ml
Add the rye whiskey, apple brandy, coffee liqueur, salted caramel syrup, and freshly pulled espresso to a cocktail shaker
Fill the shaker with ice and shake briskly until well chilled and frothy, about 10–12 seconds
Double-strain through a fine strainer into a well-chilled cocktail glass to keep the texture smooth while preserving the espresso foam
~ Bottled-in-bond apple brandy is suggested for a higher-proof backbone. Pull the espresso fresh for the best foam. The specified tiki bitters in the source are Bittermens Elemakule. ~

Power tips
Elevate the Salted Caramel Espresso Martini with these master mixologist tips

Dial in the espresso for stable crema: use a freshly pulled double shot (ideally 1:2 ratio, e.g., 18g in / 36g out) and let it sit 60–90 seconds before shaking. Too hot = watery foam and over-dilution; too old = flat, bitter notes. Aim for espresso that’s warm (not piping) so you get thick, fine bubbles and a longer-lasting head.
Control sweetness and salinity like a pastry chef: salted caramel syrups vary wildly. Start by reducing the syrup to 20–25 ml if it’s very sweet, then add salinity separately with a 4:1 saline solution (4g salt to 96g water). Add 2–5 drops saline to taste instead of relying solely on the syrup—this sharpens coffee and apple brandy while keeping the drink from turning cloying.

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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