Salted Caramel Espresso Martini Cocktail Recipe

If you’re into cocktails that play with sweet and bold flavors, this one’s worth a shot. A Salted Caramel Espresso Martini brings together smooth coffee, rich caramel, and just enough salt to keep things interesting. It’s easy enough to make at home, and honestly, it’s a fun way to shake up your usual drink lineup.

I love how this recipe lets the espresso’s punchy edge meet caramel’s sweetness—without ever feeling too heavy. The salt just pulls it all together and stops the drink from going overboard. If you want something that feels a little extra but isn’t a pain to make, this is a solid pick.

You’ll find the full Salted Caramel Espresso Martini Cocktail Recipe below, with straightforward steps and ingredients. I’ve also included some tasting notes so you know what you’re getting into with every sip.

Salted Caramel Espresso Martini Cocktail Recipe

I keep coming back to this cocktail because it nails that combo of bold espresso and smooth caramel. The salted caramel twist? It’s what really sets it apart from your everyday espresso martini.

Equipment

Getting the texture and flavor just right mostly comes down to having a few basic bar tools. I always grab a cocktail shaker—it chills the drink and gives you that creamy foam on top. I use a jigger for measuring so the flavors stay balanced.

• Cocktail shaker
• Jigger or measuring tool
• Strainer
• Martini glass (chilled if you remember)
• Small spoon for caramel sauce
• Espresso machine or coffee maker
• Ice cubes

I usually toss my martini glass in the freezer for a few minutes before I start. It keeps the drink colder and, honestly, just looks fancier.

Ingredients

These ingredients bring together rich coffee, smooth vodka, and sweet caramel. I always go for freshly brewed espresso—it just tastes better and gives you that nice crema. A coffee liqueur like Kahlúa adds depth, and vodka keeps things strong but clean.

• 1 ½ oz vodka (caramel vodka works great, too)
• 1 oz coffee liqueur
• 1 oz freshly brewed espresso (let it cool a bit)
• ½ oz salted caramel syrup or caramel syrup with a pinch of salt
• ½ oz simple syrup (optional, if you want it sweeter)
• Caramel sauce for garnish
• Sea salt flakes for garnish

Sometimes I skip the simple syrup if the caramel syrup is already rich enough. No need to overdo it.

Instructions

I always start by brewing the espresso so it’s fresh and full of flavor. Let it cool for a minute—if it’s too hot, it’ll just melt the ice and water down your drink.

• Brew your espresso and let it cool a bit.
• Pour vodka, coffee liqueur, espresso, salted caramel syrup, and simple syrup (if you’re using it) into the shaker.
• Add ice to fill the shaker.
• Shake hard for about 15–20 seconds, until the shaker’s super cold.
• Strain into a chilled martini glass.
• Drizzle caramel sauce inside the glass or over the top, if you’re feeling fancy.
• Sprinkle a little sea salt on the foam for garnish.

That vigorous shake is what gives you that thick, velvety foam on top—don’t skip it.

Notes

I’ve noticed the espresso you use really changes the drink. A dark roast gives you a stronger, more intense flavor that pairs nicely with caramel. A lighter roast? The drink turns out brighter, but not as bold.

If I’m out of salted caramel syrup, I just mix caramel syrup with a pinch of sea salt. Works like a charm. Caramel vodka adds another layer of flavor, but honestly, plain vodka does the trick if that’s all you’ve got.

For garnish, I like to swirl caramel sauce inside the glass before I pour. It looks cool and adds a sweet touch to every sip. A little salt on top really brings the whole thing together.

Tasting Notes

When I take that first sip, I pick up on a smooth blend of sweet caramel mingling with the bold espresso. The richness feels just right—not too heavy—so I can actually enjoy it slowly.

That salted caramel brings in a gentle sweetness, softening the sharp edges of the coffee. There’s a light hint of salt, which keeps things from getting cloying.

The espresso really pops, especially when I use freshly ground coffee beans. It adds this deep, roasted note that just works with the creamy caramel.

I notice the silky texture, too, from shaking it up. The foam on top is light and velvety, making every sip a little more satisfying.

Flavor highlights:

• Sweetness: smooth caramel with a touch of salt
• Bitterness: bold espresso flavor from coffee beans
• Texture: creamy, foamy top with a balanced body
• Finish: slightly sweet with a lingering coffee taste