100ml| 1 cup minus 1 tbsp strong freshly brewed espresso
60ml| 2oz | 1/4 cup vodka
1tbspcaramel syrup or simple syrup(see notes)
80ml| 1/3 cup Baileys
Dulce de Leche for the glassoptional
5caramel cookies, crushed for the rim
Instructions
Put two rocks glasses in the freezer for 5 minutes then drip Dulce De Leche on the inside of your glass.
Crush 5 caramel cookies into a fine powder and put on a small shallow plate.
Dip the glass rims in Dulce De Leche and then into the cookie powder to frost. Fill with ice.
Shake the coffee, vodka and caramel syrup in a cocktail shaker for 30 seconds. Strain into the prepared glasses.
Add the Baileys in the shaker and shake again. Strain into the glasses and enjoy immediately.
Notes
Simple syrupBring 135g (2/3 cup) of sugar and 120ml (1/2 cup) of water to a simmer over medium low heat, stirring to dissolve the sugar. Take off the heat when bubbles just rising to the surface. Cool and transfer to a clean jar or bottle. Keep in the fridge to use in cocktails.Caramel syrupBring 135g (2/3 cup) of sugar and 60ml (1/4 cup) of water to a simmer over medium low heat, stirring to dissolve the sugar.Bring to a rolling boil (without stirring) until the caramel turns a golden amber colour. Take off the heat. Stir in with 60ml (1/4 cup) warm water. You can add a pinch or salt or vanilla extract to flavour if you like. Store in the fridge as above. Caramel syrup is delicious in coffee as well as cocktails.