- 2 oz vodka (such as Grey Goose)
- 1½ oz Kahlúa coffee liqueur
- 1½ oz freshly brewed espresso, cooled slightly
- ½-1 tsp Nielsen-Massey Papua New Guinea Pure Vanilla Extract
- Ice
- 3 coffee beans, for garnish (optional)
Directions
- Brew a shot of espresso and let it cool slightly before making the cocktail. Cooling will help keep the ice from melting too quickly and watering down your drink.
- Combine the vodka, Kahlúa, espresso, and Nielsen-Massey Papua New Guinea Pure Vanilla Extract in a cocktail shaker.
- Fill the shaker with ice and shake vigorously for 15–20 seconds, until it’s well chilled and a foamy layer forms.
- Double-strain into a chilled martini or coupe glass.
- Finish with three coffee beans, if desired, and serve immediately.
Try Making Homemade Vanilla-Infused Vodka
Want to give your espresso martini an extra layer of vanilla flavor? Try making vanilla-infused vodka to keep on hand for cocktails. Whole vanilla beans slowly infuse vodka with their aromatic flavor, making a simple, make-ahead addition to your home bar.
Ingredients
- 2 cups vodka
- 2 whole Gourmet Vanilla Beans
Directions
- Using a sharp knife, carefully split each vanilla bean lengthwise to expose the seeds.
- Place the beans in a clean, dry glass jar or bottle with an airtight lid.
- Pour the vodka over the beans, ensuring they are fully submerged, and seal the container.
- Store in a cool, dark place for about 1–2 weeks, gently shaking the container every day or two.
- Taste periodically. Once the vodka has developed the vanilla flavor you like, remove the beans or strain the vodka into a clean bottle.
Cocktail tip: Substitute vanilla-infused vodka for the plain vodka in the espresso martini recipe and adjust the extract in the recipe to taste.
- 2 oz vodka (such as Grey Goose)
- 1½ oz Kahlúa coffee liqueur
- 1½ oz freshly brewed espresso, cooled slightly
- ½-1 tsp Nielsen-Massey Papua New Guinea Pure Vanilla Extract
- Ice
- 3 coffee beans, for garnish (optional)
Directions
- Brew a shot of espresso and let it cool slightly before making the cocktail. Cooling will help keep the ice from melting too quickly and watering down your drink.
- Combine the vodka, Kahlúa, espresso, and Nielsen-Massey Papua New Guinea Pure Vanilla Extract in a cocktail shaker.
- Fill the shaker with ice and shake vigorously for 15–20 seconds, until it’s well chilled and a foamy layer forms.
- Double-strain into a chilled martini or coupe glass.
- Finish with three coffee beans, if desired, and serve immediately.
Try Making Homemade Vanilla-Infused Vodka
Want to give your espresso martini an extra layer of vanilla flavor? Try making vanilla-infused vodka to keep on hand for cocktails. Whole vanilla beans slowly infuse vodka with their aromatic flavor, making a simple, make-ahead addition to your home bar.
Ingredients
- 2 cups vodka
- 2 whole Gourmet Vanilla Beans
Directions
- Using a sharp knife, carefully split each vanilla bean lengthwise to expose the seeds.
- Place the beans in a clean, dry glass jar or bottle with an airtight lid.
- Pour the vodka over the beans, ensuring they are fully submerged, and seal the container.
- Store in a cool, dark place for about 1–2 weeks, gently shaking the container every day or two.
- Taste periodically. Once the vodka has developed the vanilla flavor you like, remove the beans or strain the vodka into a clean bottle.
Cocktail tip: Substitute vanilla-infused vodka for the plain vodka in the espresso martini recipe and adjust the extract in the recipe to taste.
