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Inspired by the earthy flavors of cardamom, this twist on an espresso martini that appeared on the opening menu at New York City's spice-inspired East Village bar Mace combines espresso, pistachio-fat-washed vodka and cardamom syrup.
- 1 1/2 ounces pistachio-fat-washed vodka*
- 1 1/2 ounces Brazilian espresso
- 1/2 ounce cardamom syrup**
- Garnish: cardamom pods
Add all ingredients into a shaker with ice and shake.
Double-strain into a punch cup.
Garnish with 3 cardamom pods.
*Pistachio-fat-washed vodka: Combine 120 g pistachio oil and 1 750 mL bottle of vodka in a covered jar. Shake mixture every 10 minutes for 2 hours. Plack mixture in the freezer for 4-6 hours. Strain mixture and store in a sealed container for up to 1 month.
**Cardamom syrup: Bring 1 cup water and 1/4 cup cardamom pods to a boil. Stir in 1 cup sugar until fully dissolved. Remove mixture from heat and allow to cool. Keep in refrigerator for 3 days, then strain and discard cardamom. Store, refrigerated, for up to 2 weeks.