My first espresso martini was made from Nigella’s Christmas cookbook, and this recipe is a complete homage to that - tweaked to capture Salted Caramel in all its glory.
25 ml espresso
25 ml Kahlúa
50 ml Stolichnaya Salted Karamel Vodka (available at Waitrose and other stockists)
Optional Sea Salt (I use Maldon salt)
Canesmith & Co Salted Caramels or coffee beans to garnish
First prepare your martini glass by salting the rim. The salt is well worth doing as it helps to balance out the sweetness of the drink. The main trick is to ensure that you keep the salt on the outside of the glass, so it doesn’t fall into your drink and make it overly salty. Use water or a lime wedge to moisten the rim of the glass, and roll (rather than dip) the edge of the glass in a saucer of sea salt flakes. Shake off any excess and you’re ready to go. (Note: if you don’t fancy any extra salt, cocoa is another option which looks great and adds a fantastic chocolatey note to the drink.)
Next slice some very fine pieces of caramel, which will be placed on your finished martini.
You can simply mix all the ingredients together over some ice, but to get the crema on top of your drink, it’s best to go all Tom Cruise in Cocktail and Hippy Hippy Shake it over ice, before straining into your prepared martini glass.
Drop your tiny slivers of salted caramel on top of your drink - some may fall to the bottom which is a caramelly bonus at the bottom of the glass. But they do look pretty if you can manage to suspend them on top (coffee beans are the more traditional option here).
Drink, feeling very sophisticated.
Note - Hotel Chocolat make a Salted Caramel and Cocoa vodka, which I’m sure would be amazing. In fact I have plans for it!