The Lovell Table

A craft cocktail is more than just a drink—it’s an experience. When a bar or restaurant takes the time to make its own syrups, sauces, and mixers, the result is flavor that can transport you somewhere new with every sip. The good news? Creating that same experience at home is much easier than you might think.

These Caramel-Coconut Espresso Martinis feature two homemade components: a coconut sugar caramel sauce and a coconut simple syrup. While you can certainly purchase similar ingredients, making them yourself is simple and leaves you with delicious extras. Stir them into your morning coffee for a tropical treat, or use the caramel in my Homemade Caramel Coconut Ice Cream.

This cocktail is a tropical twist on the classic espresso martini, balancing bold espresso with creamy caramel and coconut flavors. Once the ingredients are prepared, the cocktail itself comes together in just minutes—simply shake, pour, and enjoy. Be sure to give it a vigorous shake to create that signature foam on top. 

Recipe can be found in the September Marion Mosaic Issue.

Photos by Joshua Jacobs.

Ingredients

• For the coconut sugar caramel:
  • 1 cup coconut sugar
  • 1/3 cup water
  • 2 & 3/4 cups heavy cream
  • 3 tablespoons butter
• For the coconut simple syrup:
  • 1 cup water
  • 1 cup coconut sugar 
  • 1 cup unsweetened coconut flakes
• For the espresso martini:
  • Vodka
  • Kahlua 
  • Coffee/espresso
  • Owen’s espresso martini mix 

Method

Make the coconut sugar caramel: 

• In a small pot on medium heat bring 1 cup coconut sugar and 1/3 cup water to a boil
• Let boil for 5 minutes
• Remove from heat and stir in 3/4 cup heavy cream and butter until combined
• Pour into heatproof jars and let cool before storing in the fridge

Make the coconut simple syrup: 

• Put the water and sugar in a small pot
• Heat on medium heat and stir until the sugar dissolves
• Bring it to a simmer for 5 minutes 
• Remove from the heat and pour over the coconut flakes in a heat proof bowl 
• Let sit for 30 minutes before straining out the coconut flakes and storing in heatproof jars
• Let cool before storing in the fridge 

Make the espresso martini 

• Prepare martini glasses
  • Drizzle caramel sauce into chilled glasses
  • Optional- rim the glass with caramel and dip in coconut flakes
• In a shaker with ice combine 2 parts vodka, 1 part kahlua, 1 part coffee/espresso, 2 parts Owens Espresso Martini Mix, 1 part coconut simple syrup 
• Shake well, very well  
• Strain into prepared martini glasses
• Cheers!