Go to the Recipe: Modernist Espresso Martini
Nice! I'll definitely try this out when I get my siphon. Infusions are dandy, heh
Oh god! I have two siphons and tons of vodka. Have you tried this with Stumptown Holler Mountain? Is grind espresso fine or coarser like for a pour over?
I wouldn't go espresso fine, but maybe just a touch finer than pour over. Don't worry if it tastes surprisingly bitter straight after the infusion. The milk wash (which you need to strain after chilling) fixes this nicely.
In Step 1 you say: "NOTE: You’ll wind up with more vodka than you need, but it’s always nice to have a little extra, just in case.", but then in Step 3 it appears that you add all the vodka/coffee solution. Where is the extra vodka, or what is the amount being added to the milk?
Hi Peter, you should have 250-270g of the finished clarified coffee vodka and only 220g is used for the recipe, so you can use any leftover you have for anything else you want!
Great, let us know how it turns out when you try it!
Convenient timing, I infused some vodka with coffee last weekend. I will be making this tonight. Thanks ChefSteps team.
Since you guys use the 1L iSi siphon for all of your recipes, is it safe to assume that we should use half the number of charges if we have a 0.5L iSi siphon? I'm guessing this is answered in your Siphons class, which I'll be buying soon, but I'd just like to know for future reference.
Done. I have a 500ml siphon but made full amount and charged with 2 and no explosions (phew). Used Aeropress coffee rather than espresso and a 1.5:1 syrup. No chocolate bitters to be found here in 'sunny' Nova Scotia but even without it was pretty damn good. Will have to make more coffee vodka.
the milk wash did an extraordinary job of smoothing the coffee vodka. Much rounder and sweeter (I'm guessing lactose helped there) after 20 hours in the fridge.
We did a side by side if this with Stoli, Espolon blanco and Mt Gay. The tequila won!
All three were delicious.
Ellen : Please review the recipe, there is obviously an error because the only time 220 g is listed is when the vodka and milk mixture is used. At no time is there a measurement of the amount of vodka needed to add to the milk.
Hi Saif, thanks for your question! Yes! That's correct. Please keep in mind how much volume you're adding to the siphon though v.s. how much empty space you'll have. Thanks so much for checking.
Awesome! We're so glad it turned out well!
Hi, the reason we mention 260g in Step 2 is because was the typical yield we wound up with during trials but this may not be the exact same for everyone who tries it. Then, in Step 7, we us slightly less (220g) to make a buffer for those who may have gotten less as the result of the first step. I hope this helps clear it up and apologies for the confusion!
Will there be any issues with the infused vodka spoiling since it contains milk?
Can I just infuse coffee the traditional way? It would take a few days but, isn't the end result the same? The whipping siphon isn't necessary but just more convenient, eh? Thanks!
Indeed, works like a charm!
Hi guys,
Is there any reason why I shouldn´t make this ahead of my guessts ariving (4-6 hours ahead of serving)? I guess the espresso might loose some aroma, but otherwise I see an opportunity for hassle-free, pre-mixed cocktails..
Joe
why are the liquid amounts in grams rather than volume units??
Because its most accurate. Volume changes with temperature. and requires some amount of eyeballing and surface tension errors
Hi guys, just wondering if the coffee vodka will keep long? Just wondering if it’s worth doing a big batch if the vodka will keep.
Cheers
Tate
Boozy gummies 🤪
Nice article, here's a recipe I bookmarked, https://bada-bean.com/blogs/best-coffee-beans-online/the-ultimate-espresso-martini-recipe
Is there any reason behind 1:5 ratio for vodka infusion ? 80grms coffee to 400grms vodka. Is it because of short time infusion. Will the ratio change for overnight vodka infusion ?
Can I use a cream based liqueur instead of milk?
Not for this application, you are using the milk and the proteins that curdle in it as a filter. Milk-washing is an older technique that helps remove impurities and harsh flavor compounds from the alcohol. Check out this other activity (milk wash punch) for a little more details on the process.
I made a bottle last year and it's still fine
really excited to use this recipe-- currently have my milk mixture chilling. this original recipe-- do you think this exact recipe makes 4 drinks? it's hard to tell if I should split it by 1/4 to make just one drink.
Just trying this recipe and the milk isn’t breaking. I’ve done milk washes before and everything went smoothly. Any suggestions? Thanks!
This was my experience too. The milk didn't break while stirring, but I put it in the fridge overnight and it did appear that some bits had separated. They were very fine though, and weren't even really visible when I filtered them (though they were definitely stopping the filter). All that to say I'm also curious if anyone else has any insight
I added a barspoon of 15% citric acid solution and it did the trick. 15g citric acid and 85g water. Good to keep around.
Sometimes I have that trouble when milkwashing something but I find that room temperature milk curdles faster without having to add acidity to the drink. Hope that helps 3 years later. This is with clover branded dairy.
