Coffee Crisptini
Equipment
- Coffee-Pecan Bitters
Ingredients
- 2 oz Coffee Crisp-infused vodka*
- 1 oz espresso cooled
- 1/2 oz Kahlua
- 1/4 oz simple syrup see recipe below
- 1 egg white may be omitted
- 6 drops Free Pour Jenny’s Coffee-Pecan Bitters
- Crushed Coffee Crisp
Instructions
- Add all of the liquid ingredients to a cocktail shaker with NO ICE.
Dry shake. This emulsifies the egg white. If not using egg white, skip this step. - Add some ice, and shake again. Strain the drink into a chilled cocktail glass, and garnish with crushed Coffee Crisp.
- *Make Infused Vodka: Infuse 8 oz vodka with one crushed mini Coffee Crisp bar, stir and rest for 2 to 3 hours. Strain through coffee filter into a clean jar.
Notes
Simple Syrup
1 cup sugar
1 cup water Place ingredients in a small saucepan; heat over medium heat, stirring occasionally, just until the mixture comes to a simmer.
Stir until the sugar is completely dissolved. Remove from heat and let the syrup cool completely.
Pour syrup into a clean jar, label, and store in the refrigerator. Syrup will keep for up to 2 weeks.
1 cup sugar
1 cup water Place ingredients in a small saucepan; heat over medium heat, stirring occasionally, just until the mixture comes to a simmer.
Stir until the sugar is completely dissolved. Remove from heat and let the syrup cool completely.
Pour syrup into a clean jar, label, and store in the refrigerator. Syrup will keep for up to 2 weeks.