Espresso Infused Vodka

For St. Patrick's day last week, we were going to have a Cajun meal... but at the last minute we switched to an Italian feast. That meant that instead of inventing a cocktail that screams Celtic Bayou, I had to come up with some kind of Italian / Irish fusion.

Tricky... especially since there is no such thing as good Italian liquor.

I settled upon a vodka, made with potatoes, infused that day with Italian Espresso beans, mixed with Baileys Irish Cream, and a dash of Vanilla Italian Syrup. Very nice... High five!

Unfortunately, I hate coffee, so I stuck to the Limoncello and Green Grappa Gimlets... but that's another story.

Anyway, I'd like to share my recipe for the perfect espresso infused vodka. I won't touch the crap myself, but everybody else says its great. With an endorsement like that, how can you not be morbidly curious?!?


  • One measuring cup
  • Coarse ground espresso beans
  • A 4 cup French Press for making coffee
  • Semi-good vodka (Skyy, Svendka, Kirkland, whatever)
  • A funnel
  • A glass bottle


  1. Place 1/2 cup of coarse ground espresso beans in the press
  2. Place 3 cups of vodka in the press
  3. Steep for 13-15 minutes. NO MORE THAN 15 MINUTES!
  4. Press the plunger on the press
  5. Pour into glass bottle, using the funnel

And that's it! The key is the French Press, and to be very very careful about the timing. If you leave it in for more than 15 minutes, the vodka starts to extract the bitter flavor from the coffee. If you want a stronger infusion, use 3/4 cup of espresso grounds.

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