Method
1
Chill martini glass in freezer for 10 minutes
2
Rim chilled glass with caramel sauce and set aside
3
Brew double shot of espresso (18g coffee to 36ml water)
4
Let espresso cool for 2-3 minutes
5
In cocktail shaker, combine cooled espresso, vodka, salted caramel sauce, and heavy cream
6
Add ice and shake vigorously for 15 seconds
7
Place 1 scoop of vanilla ice cream in prepared martini glass
8
Strain cocktail mixture over ice cream
9
Top with second scoop of ice cream
10
Drizzle with additional caramel sauce
11
Finish with pinch of sea salt flakes
12
Serve immediately with small spoon
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
