Step 1
In a mortar and pestle, coarsely grind coffee beans until broken in half or into small pieces; do not grind into a fine powder (see Chef’s Tips).
Step 2
In a medium heavy-bottomed saucepan, combine the water, the Redpath® Demerara Style Sugar, strips of lemon zest, and salt. Place onto medium-high heat and bring to a boil. Stir to dissolve sugar. Reduce heat to medium-low. Add in the ground coffee beans and simmer; 1 minute.
Step 3
Remove from heat and allow to infuse and cool to room temperature. Place into the fridge to chill, stir every so often; 30 minutes.
Step 4
Strain simple syrup using a fine-mesh sieve into an airtight container. Discard beans and lemon zest. Store simple syrup in the fridge until needed.
Step 5
Place 2 martini glasses into the fridge to chill.
Step 6
Pull 2 shots of espresso using an espresso machine into a small liquid measuring cup or heat-proof container (see Chef’s Tips). Place into the fridge or freezer to chill completely; do not freeze.
Step 1
Fill a cocktail shaker with ice (see Chef’s Tips). Add the vodka, chilled espresso, cold espresso simple syrup, and coffee liqueur.
Step 2
Place the top onto the cocktail shaker and shake hard and vigorously until the outside of the shaker feels cold. Quickly strain and divide the contents into the chilled martini glasses.
Step 3
If desired, top each martini with 3 espresso beans.
*A coffee grinder can be used in place of the mortar and pestle. Alternatively, place the beans in a heavy-duty resealable bag and onto a cutting board and grind down using the bottom of a heavy pot.
*The coffee simple syrup can be made several days in advance. This will speed up making the drink, as the syrup will be cold and ready to use.
*To quickly chill liquids (e.g. simple syrups), transfer into a metal bowl. Fill a larger bowl with ice and a small amount of water. Set the bowl with the hot liquid over the ice, stirring constantly until cooled. Cover or transfer into an airtight container and place into the fridge until needed.
*Cold brew concentrate can be used in place of the espresso; do not use instant espresso or regular brewed coffee as this will yield an inferior cocktail. Alternatively, support your local coffee shop by purchasing a double espresso.
*If a cocktail shaker is not available, a large mason jar with a tight-fitting lid can be used. Quickly pour shaken contents through a strainer into the chilled glasses.
*If a more distinctive and stable foam is desired, add a tablespoon (15 ml) of aquafaba (chickpea liquid) or pasteurized egg whites (drink will no longer be vegan) when adding all the liquids to the cocktail shaker.
*Leftover espresso simple syrup can be kept in an airtight container in the fridge for up to 2 weeks. Ensure any utensil going into the syrup is free from water or other contaminants. Use leftover simple syrup to make more cocktails, flavour lattes, coffees, or hot chocolate, or moisten cake layers.
*Redpath® Dark Brown Sugar or Redpath® Golden Yellow Sugar can be substituted for the Redpath® Demerara Style Sugar. Note that using either of these brown sugars will result in less caramel-forward, robust, and earthy simple syrup.
