Cocktail trends come and go, but you’d be hard pressed to name one that has so quickly reached a level of presence as the espresso martini. The beverage has always been popular in Australia, where craft coffee culture reigns supreme.
The Espresso Martini is here to stay because it offers a taste, texture and an effect different from any other cocktail I can think of. There’s nothing quite like a well-made Espresso Martini. Using fresh, high-quality espresso, a good coffee liqueur, it’s easy to see why they’re so much more delicious than they were a few decades ago.
I want to show you how to make a great Non-Alcoholic Espresso Martini with an indulgent twist. This decadent rum and coffee mocktail deliver a complex flavour profile that will tantalise your taste buds. Delicious spiced rum notes are melded with full-flavoured notes of coffee liqueur and fresh espresso, then balanced out with the salty smoothness of salted caramel syrup.
15 ml Lyre's Spiced Cane Spirit
45 ml Lyre's Coffee Originale
45 ml Espresso coffee (cooled) or premium cold drip espresso. We prefer fresh espresso, it gives you better foam!
15 ml Salted Caramel Syrup (make your own, it is simple)
Combine ingredients and dry shake. Add ice, shake again. Strain into a coupe glass and decorate with coffee beans or caramel popcorn.