The Italian Coffee Situation Recipe

Prepare infusion

Place 2 cups vodka in a clean jar with an airtight lid. Add 1 cup broken almond biscotti and the split vanilla bean (if using). Stir briefly to wet the biscotti, seal jar.

Infuse at room temperature for 24–48 hours, shaking the jar gently 2–3 times per day. Taste after 24 hours: the vodka should pick up almond, baked-sugar, and vanilla notes. Stop when flavor is balanced (usually 24–48 hrs).

Strain the infusion through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press gently on solids to extract liquid, then discard solids. Store the infused vodka refrigerated up to 2 weeks or at room temp for several weeks.

In a pitcher or jar combine 1 cup coarsely ground dark-roast coffee with 4 cups cold filtered water. Stir to saturate grounds.

Cover and steep in the refrigerator or at cool room temperature for 16–20 hours.

Strain through a fine mesh sieve lined with cheesecloth or a paper filter into a clean container to yield cold brew concentrate. Keep refrigerated; concentrate keeps 7–10 days.

If desired, prepare a rim: lightly moisten the glass edge with lemon peel or simple syrup and dip into 1 tbs coarse ground espresso beans or crushed biscotti to coat. Set glass aside and chill.

Fill a mixing glass or shaker with ice. Add 2 oz biscotti-infused vodka, 1 oz cold brew concentrate, 0.75 oz Amaro, and 0.25 oz simple syrup.

Stir gently for 20–30 seconds (or if you prefer a slightly more aerated drink, shake hard for 10–12 seconds) until well chilled and slightly diluted.

Strain into the prepared rocks glass over one large ice cube or into a chilled coupe, depending on service style.

Express oils from the lemon peel over the top of the drink by holding peel with the outer (zested) side down and giving it a sharp twist 2–3 times; wipe rim with peel and drop it into the glass or discard per preference.

Garnish with one whole star anise perched on the ice (or floated) to add aromatic anise notes. Optionally float a small biscotti piece on the side or serve a biscotti on the napkin.