Caramel Mocha Martini

Select and pre-chill a cocktail coupe glass.

Prepare a garnish by dusting some cocoa powder.

Shake the bourbon whiskey, Exprè Caffè Italiano or freshly made hot espresso coffee, brown or dark crème de cacao liqueur, Monin caramel syrup, and saline solution with ice to combine.

Fine strain the mixture into the pre-chilled coupe glass.

Whip or shake the chilled double cream or heavy cream to aerate, then gently float it in the center of the cocktail.

Dust the top with cocoa powder to garnish.