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Bailey's Salted Caramel and Espresso Martini
- 2.5 oz Baileys Salted Caramel
- 2 oz Zacapa Rum 23
- 4 oz Chilled Espresso
- 1 cup Semi-Sweet Chocolate Chips
- Crushed Pretzels for Garnish
- Place chocolate chips in a metal mixing bowl.
- Fill a medium saucepan with water and bring a boil.
- Hold the bowl of chocolate chips over the saucepan and slowly stir chocolate until melted.
- Once melted, lace the rim of a martini glass in the chocolate and dust with crushed pretzels. Place glass to the side.
- Combine Baileys Salted Caramel, Zacapa Rum 23 and chilled espresso in a cocktail shaker with ice and shake until thoroughly chilled.
- Strain contents into garnished martini glass.