Method
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<h2>Preparation</h2>
2
<ol><li>Chill martini glass in freezer for 10 minutes</li><li>Rim chilled glass with caramel sauce and set aside</li><li>Brew double shot of espresso (18g coffee to 36ml water)</li><li>Let espresso cool for 2-3 minutes</li></ol>
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<h2>Assembly</h2>
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<ol><li>In cocktail shaker, combine cooled espresso, vodka, salted caramel sauce, and heavy cream</li><li>Add ice and shake vigorously for 15 seconds</li><li>Place 1 scoop of vanilla ice cream in prepared martini glass</li><li>Strain cocktail mixture over ice cream</li><li>Top with second scoop of ice cream</li><li>Drizzle with additional caramel sauce</li><li>Finish with pinch of sea salt flakes</li><li>Serve immediately with small spoon</li></ol>
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
