Faux'spresso Martini

Grey Goose Vodka, Black Bean Vermouth, East Pole Coffee Liqueur, Burnt Simple Syrup, Chinese Black Bean Powder, Sesame Tuile

Bartender Mercedes O'Brien of Gunshow | Atlanta
Yield: 1 cocktail

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Adapted by StarChefs | February 2018

INGREDIENTS

Chinese Black Bean Powder:
Oil for frying
8 ounces fermented Chinese black beans
8 ounces sugar, plus additional as needed

Faux’spresso:
1 pound shelled chestnuts

Chinese Black Bean Vermouth:
One 750-milliliter bottle Carpano Antica sweet vermouth

East Pole Coffee Liqueur:
One 750-milliliter bottle Grey Goose vodka
1 quart East Pole Traffic cold brew coffee
½ cup East Pole Traffic coffee beans
2 cups sugar
1 teaspoon vanilla bean paste

Faux’spresso Martini:
1 ounce Grey Goose vodka
¼ ounce rich burnt sugar syrup
Black and white sesame tuile

METHOD

For the Chinese Black Bean Powder:
Heat oil in deep fryer. To a small pot with ½ cup water, add beans and sugar. Cook until combined and sugar has completely dissolved; drain. In a bowl, toss beans in sugar to coat. Fry until beans float. Drain on paper towels. When cool and dry, grind until fine.

For the Faux’spresso:
Heat oven to 350°F. Onto a sheet tray lined with parchment paper, spread chestnuts and roast until dark. When cooled, use a mortar and pestle to break up chestnuts. Transfer chestnut pieces to a Vitamix blender and blend to espresso-grind consistency. To a Vietnamese coffee maker, Add 2 tablespoons ground chestnuts and 1 teaspoon Chinese Black Bean Powder. Pour 1 cup hot water over mixture and let drip.  

For the Chinese Black Bean Vermouth:
In a nonreactive container combine, Carpano Antica (reserve bottle) and 3 tablespoons Chinese Black Bean Powder. Infuse at room temperature for 3 hours. Strain through a chinois lined with cheesecloth into reserved bottle.    

For the East Pole Coffee Liqueur:
Heat the water bath of an immersion circulator to 62°C. In a vacuum bag, combine all ingredients and seal. Cook sous vide for 3 hours. *Liqueur method adapted from Anova Culinary.

For the Faux’spresso Martini:
In a shaker with ice, combine vodka, syrup, 1 ounce Faux’spresso, ¾ ounce East Pole Coffee Liqueur, and ½ ounce Black Bean Vermouth; shake. Strain into a coupe and garnish with tuile.

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