Many people love coffee, and martinis have their devotees as well.
Those who love both can now combine their passions thanks to this recipe for an “Espresso Martini”
from W. Park Kerr’s “Viva Vodka: Colorful Cocktails with a Kick” (Chronicle Books).
11/2 ounces good-quality vodka or vanilla vodka, homemade (see below) or commercial
1/2 ounce espresso or strong coffee
1/2 ounce Kahlua
1/2 ounce crème de cacao
3 espresso beans
In a cocktail shaker, shake the liquid ingredients vigorously with ice. Strain into a chilled cocktail glass.
Drop in the espresso beans.
3 to 4 vanilla beans, broken into small pieces
1 750-ml. bottle good-quality vodka
Add the vanilla bean pieces to the bottle of vodka and cap tightly. Let stand for at least 1 week, shaking gently every couple of days. Leave the vanilla in the bottle to infuse indefinitely and refrigerate. When ready to use, slowly strain the vanilla-infused vodka through a fine-mesh wire strainer into the jigger or glass.