Caffietini (Martini with coffee vodka) Recipe

Caffietini (Martini with coffee vodka)

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  • 2oz Coffee vodka
  • 1/2oz Rosso (red) vermouth

To make coffee vodka
  • Bottle of vodka, 700ml (cheap stuff is fine for this)
  • 1 Tablespoon of white sugar
  • 1/4 Cup roasted coffee beans

How to make Caffietini (Martini with coffee vodka)

To Make Caffietini
  1. Add vermouth to chilled martini glass and swirl to coat.
  2. Add coffe vodka vodka.
  3. Garnish with a whole bean or two.

To Make Coffee Vodka

  1. Have a shot or two. To make room for the beans.
  2. Crack beans between two tablespoons. Don't crush to smithereens, just enough to open them up so the vodka can steal it's flavour.
  3. Put beans & sugar into the vodka.
  4. Shake up and leave sit for 2-3 hours, occasionally shaking.
  5. Using a funnel and coffee filter paper, filter out the beans. If you leave them in too long you'll risk turning the vodka into a bitter mess.
  6. Store in freezer.

  • I know there's a whole load of vermouth in here vs the classic Martini, but the red vermouth really works with the slight bitterness of the coffee vodka.
  • You can shake your vodka over ice or stir it if you want, but you'll get a watery cocktail. I keep my vodkas in the freezer for a straight up cold one.
  • The sugar is important in the recipe - it gives the oils in the coffee beans something to bond to when the vodka dissolves them out.

  • telliecoin
    telliecoin says

    Interesting notes :) I like how you said that sugar gives oils in the coffee beans something to bond to, does this also work for other types of "oils" so to say, as in, if I crush mint leaves for a cocktail and add sugar to it, does it mean that the mint oils will also bind with the sugar or does this only work for coffee? Sorry so many questions!

  • billcooney
    billcooney says

    I guess so. I think in this case it's more that as the vodka 'loosens' the oils from the coffee beans the dissolved sugar gives it something to cling to in the vodka. I found that adding a little sugar worked better than just leaving the beans in for a while. I think in the example you made above, like in a mint julep where you crush mint leaves with sugar and ice before adding the gin, that the sugar just acts as a grit to help pulverise the mint leaves more. I think if you wanted to try making mint vodka (or gin) that crushing the mint leaves with sugar then adding it to your liquor of choice may help.

  • telliecoin
    telliecoin says

    thank you! :) ah I seldom make mint julep.. but I do used crushed mint in other random drinks I make.. :)

  • Purevodka
    Purevodka says

    why not trying with the real coffee vodka and not a home made? try or

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