Ingredients for Vanilla Martini Cocktail
4 ounces Privateer New England White Rum or Vodka
1 Tablespoon Dave’s Coffee Syrup or Autocrat Coffee Syrup
2.0 ml. Manion’s Vanilla
- For each drink, chill a martini style glass in your freezer until frosty.
- In a stainless steel shaker, add 4-5 ice cubes.
- Combine all ingredients and stir or shake.
- Strain and pour into chilled, frosty glass.
Why Chill Glassware
The reason you would want to chill a cocktail glass for my recipe for Vanilla Martini Cocktail is that is keeps the drink at an ideal temperature better than a room temperature glass. Also, it greatly enhances the experience of enjoying the cocktail. The way that I do it at home is to keep the top shelf of my freezer empty when I’m entertaining in order to accommodate any chilled glassware needed. For example, a Pilsner glass for beer, or a martini glass. To freeze my glassware I simply open the freezer door and place my glassware on the top shelf for about 5 minutes while I’m preparing the cocktail. When ready to serve, I collect the glasses from the freezer and pour the cocktail for my guest. It’s a wow presentation that not only looks cool (literally), but also maintains the temperature of drink to ideal perfection.
Why I created this Cocktail
I wanted to create a specialty cocktail featuring the flavors of vanilla and coffe that was free of sugar, heavy cream and milk products and significant caffeine. One of one the primary ingredients is coffee syrup, which the state of Rhode Island is known for. I like using Dave’s Coffee Syrup. This drink is elegant, smooth as silk, light in calories and features the delicious flavor of cold brewed coffee, enhanced by Manion’s Vanilla. I’ve also made it with Rhode Island’s signature Autocrat Coffee Syrup and it’s just as delicious.
Here’s a fun story I have about chilling glassware from when I worked in luxury hotels. One evening we were expecting the arrival of a prominent political figure who I was told like their gin martinis very dry and in frosted glasses. I arranged a page system with the front bellman who alerted me the moment the black limo pulled up to the entrance. When alerted to the dignitary’s arrival, I pulled the martini glasses from the hotel freezer and made my way directly to the Presidential Suite where I setup the cocktail amenity presentation in a New York minute. I left the room unnoticed only moments before he walked in; what a welcomed site those glasses must have appeared after his travels.