Two vices are better than one!
- Dark roast coffee or espresso beans
- Mortar and pestle
- Infusing vessel of choice (make sure it has a tight-fitting lid)
- Fine mesh strainer
Lightly crush coffee beans in a mortar and pestle and drop them into your infusing vessel at a ratio of 1/4 cup beans per two cups vodka. If you don’t have a mortar and pestle, put the beans in a zip-top bag and smack the beans with a meat mallet or the bottom of a heavy saucepan until they’re lightly crushed. Pour vodka over top and seal tightly. Let the coffee beans infuse for 2-4 days.
Place strainer over a bowl. Pour the coffee vodka over the strainer to remove the solid pieces and stop the infusing process. Pour the vodka back into your infusing vessel and seal to store.
IN YOUR BAR
IN YOUR KITCHEN
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