How to Make a Barista Martini
A signature Tanqueray martini from The Citizens Trust.
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Tanqueray Gin
♦ 3.25oz Coffee Butter-Washed Tanqueray LDG, Blanc Vermouth, and Creme de Cacao White
♦ Single Coffee Bean, floated as garnish
1. 1. Combine 250g of Unsalted Butter with 50g of coffee (rough grind) and 25g cacao nibs in a sous vide bag and vacuum seal. Cook sous vide at 145f for two hours, mixing and combining ingredients every 30 minutes or so. Strain while hot through a wire mesh.
2. 2. Combine 12oz of Tanqueray LDG, 4.5oz of Blanc Vermouth, and 1.5oz of White Creme de Cacao with 100g of Coffee Butter in a sous vide bag. Seal, and cook sous vide at 145f for two hours, mixing ingredients in bag every 30-45 minutes.
3. 3. Either strain contents into a container or hang bag in freezer with one corner pointing down; freeze overnight or until butter is completely solidified. Strain through paper filter.
3. 4. Add 3.25oz of Coffee Butter-Washed Batch to mixing glass with ice and stir until well chilled and diluted. Pour into a Nick & Nora and garnish with a single coffee bean floated on surface.
