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Ingredients
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Cocktail
House-Infused Vanilla Vodka (make ahead)
Simple Syrup (if making fresh)
Method
House-Infused Vanilla Vodka (make ahead)
- 1
Prepare vanilla vodka
Place 8 oz of vodka into a clean, airtight jar. Split 1 vanilla bean lengthwise, scrape seeds into the vodka and add the pod. Seal and store in a cool, dark place for at least 48 hours for light aroma, or up to 1 week for more pronounced vanilla. Shake the jar gently once a day. Strain out pod and any solids through a fine mesh or coffee filter before using; measure out 2 oz per cocktail.
Simple Syrup (optional)
- 2
Make simple syrup
Combine 0.5 cup sugar and 0.5 cup water in a small saucepan over medium heat. Stir until sugar fully dissolves and the liquid is clear. Remove from heat and cool to room temperature. Store refrigerated up to 2 weeks. Use 0.5 oz per cocktail.
Cocktail
- 3
Prepare espresso
Brew a fresh shot of espresso (about 1 oz). If you prefer a chilled cocktail without dilution from hot espresso, allow the espresso to cool for 5–10 minutes or brew and chill ahead. Fresh espresso yields best crema for froth.
- 4
Combine ingredients
Fill a cocktail shaker halfway with ice. Add 2 oz house-infused vanilla vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, and 0.5 oz simple syrup to the shaker.
- 5
Dry shake (optional for froth)
For a silkier, foam-topped martini, first shake the ingredients vigorously without ice for 10 seconds (dry shake) to build emulsification between the espresso and alcohol.
- 6
Wet shake
Add ice to the shaker (if you didn't before) and shake vigorously for 15–20 seconds until the shaker is very cold and you see a good frothy head forming.
- 7
Strain and garnish
Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer plus a fine mesh strainer to remove ice shards for a smooth texture. Garnish with three coffee beans floated on the foam.
- 8
Serve
Serve immediately while foam is fresh. Optionally adjust sweetness with additional simple syrup to taste.