Caramel Espresso Martini
2 ounces Middle West Pumpernickel Rye (or other craft rye whiskey)
½ ounce Caramel Syrup*
½ ounce Kahlua coffee liqueur
1 ounce oatmilk
Garnish: Coffee beans
Place all ingredients except the coffee beans in a shaker along with ice and shake vigorously. Double strain into a Martini glass, passing through the shaker-strainer and additionally through a fine-mesh strainer to achieve a very smooth texture. Garnish with a few coffee beans.
*Caramel Syrup: In a pan, heat 1½ cups of water until steaming and mix in 1½ cups granulated sugar. Stir until the sugar has completely dissolved. Bring to a boil over high heat, stirring occasionally. When the syrup has reached a rolling boil, stop stirring and allow the syrup to reach a rich caramel color. The moment the color is a deep amber, remove from the heat and place on a cool, heat-resistant surface. Slowly pour in another 1½ cups of hot water, stirring carefully and mixing thoroughly. Add 2 teaspoons vanilla extract and ½ teaspoon kosher salt. Allow to cool and transfer to a storage container.
With just over a decade in the hospitality and service industry, Alan Dean has found passion and focus in creating cocktail programs. For the past 8 years he’s been part of Front Burner Restaurants (aka FB Society). The people and culture of the ever-expanding and creative cocktail scene keep him enthralled.