Salted Caramel Tequila Espresso Cocktail
This dessert-inspired cocktail blends silver tequila, espresso, salted caramel syrup, and coffee liqueur for a creamy, bold, and sweet after-dinner drink with a hint of salt and a smooth coffee finish.
Equipment
- Cocktail shaker
- Fine-mesh strainer
- Jigger
- Espresso machine or coffee maker
- Spoon
- Small plate for rimming
- Martini or coupe glass
Ingredients
- 1.5 oz tequila silver or reposado
- 1 oz fresh espresso cooled
- 0.5 oz coffee liqueur like Kahlua
- 0.5 oz salted caramel syrup
- 0.25 oz heavy cream optional
- pinch of sea salt
- caramel sauce for drizzling or rimming, optional
- flaky sea salt for rimming, optional
- 0.5 oz vodka optional, for extra strength
- 0.5 oz milk or almond milk optional, for a lighter drink
Instructions
- Prepare espresso and let it cool slightly.
- Rim the glass with caramel sauce and flaky salt if desired. Chill the glass.
- Add tequila, cooled espresso, coffee liqueur, salted caramel syrup, and cream (if using) to the shaker.
- Add a pinch of sea salt and fill the shaker with ice.
- Shake hard for about 15 seconds until frothy and cold.
- Drizzle caramel sauce on top or finish with extra sea salt if desired.
Notes
Adjust caramel syrup for sweetness. Swap in milk or almond milk for a lighter, dairy-free version. Reposado tequila adds depth. For extra richness, add more cream or coffee liqueur. Best served chilled, right after shaking.