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
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.
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.