Salted Coconut Espresso Martini

Salted Coconut Espresso Martini

Method
Serves 1
Salted Coconut Syrup

In a pan, pour in the desiccated coconut over a low heat and stir occasionally. Once the coconut has begun to brown, turn off and set aside.

In a pot, add the caster sugar and water and set to boil, stirring occasionally. Once the sugar has dissolved in the water, pour in the coconut and stir well over a medium heat. Add the salt and continue to stir. Strain off the syrup and place in the fridge to chill, then decant into a clean container.

Place the desiccated coconut from the syrup into a 120°C oven for 5-10 minutes. Ensure it is well spread out over baking paper without any clumps. Once dehydrated take out of the oven and leave to dry out fully.

To Serve

Combine 15ml of salted coconut syrup and remaining ingredients in a cocktail shaker. Shake and double strain. Serve in coupe with a shredded coconut garnish.


Bartender’s Tip: You will only need 15ml of salted coconut syrup. Store the remaining in an airtight container to enjoy again.

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