The name of this salted caramel variation of an Espresso Martini was inspired by the immedeate thought of a dark brown amber stone, which I got after tasting the cocktail for the first time.

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. Havana 7 Years
• 20 Ml. Cointreau
• 15 Ml. Caramel Syrup
• 30 Ml. Espresso Shot
• 3 Ml. Salt (3g)

Method

Cocktail Preparation

• Prepare Espresso shot
• Sprinkle 3 drops of salt in the Espresso shot (with your fingers)
• Add 15ml of Caramell syrup
• Stir to dilute the salt and mix the ingredients
• Add 30 ml of L43, 30ml of Havana 7 years and 20ml of Cointreau into the shaking tin
• Add the Espresso-salt-caramel mix into the shaking tin
• Shake over ice
• Double strain into coupette glass
• Express Orange zest
• Garnish with orange zest

Coffee Preparation

• Porta filter Espresso