Crème  Brûlée Martini

The Crème Brûlée Martini is a delightful dessert cocktail that brings the essence of the classic French dessert into a glass. Crafted with homemade vanilla-infused vodka, heavy cream, and a touch of vanilla simple syrup, this shaken cocktail is both creamy and indulgent.

Shaken to perfection, the drink features a rich, velvety foam topped with caramelized sugar, recreating the iconic brûléed crust of traditional crème brûlée. The addition of an egg white provides a silky mouthfeel, while the torched sugar adds a satisfying crunch.

Quick Facts about the Crème Brûlée Martini

• Method: Shaken
• Flavor profile: Creamy, sweet, vanilla, caramelized sugar, velvety
• How to serve it: In a coupe glass, garnished with caramelized sugar topping and fresh blackberries
• Glassware: Coupe glass
• Alcohol content: Approximately 13% ABV, 18.6 grams of alcohol per serving

Ingredients

• 2 oz Heavy cream: Provides a rich, creamy base that emulates the classic Creme Brûlée texture.
• 2 oz Homemade vanilla-infused vodka: Infuses the cocktail with deep vanilla flavors; see recipe below.
• 1/4 oz Vanilla simple syrup: Adds sweetness and enhances vanilla notes; see recipe below.
• Tiny pinch of salt: Balances the sweetness and elevates the overall flavor.
• 1 egg white: Egg white helps build a silky, frothy texture.
• 1 spoon cane sugar: Used for the caramelized sugar topping, adding crunch.
• 1 heaping spoon of turbinado sugar: Provides a rich, molasses-like sweetness when torched.
• 3 blackberries: Fresh garnish that adds color and a hint of fruity flavor.

Recipe for the Vanilla-Infused Vodka:

Ingredients:

• 1 vanilla bean pod
• 2 cups vodka

Instructions:

• Split the vanilla bean pod and place it in a sealable container with the vodka.
• Let it infuse for at least 3 days in a cool, dry place away from direct sunlight.

Recipe for the Vanilla Simple Syrup

Ingredients:

• 2 cups water
• 2 vanilla bean pods
• 1.5 cups sugar

Instructions:

• Boil water with vanilla bean pods for 10 minutes.
• Add sugar and simmer for another 10 minutes until fully dissolved.
• Let it cool and store it in the refrigerator for up to a week.

Required Bartending Tools

1. Cocktail shaker: Helps shake the cocktail and chills the ingredients to perfection.
2. Jigger: Ensures precise measurements for consistent taste in your drinks.
3. Hawthorne strainer: Used to strain the cocktail into the glass, keeping ice out.
4. Bar torch: Necessary for caramelizing the sugar topping for an authentic brûlée finish.

Step-by-Step Guide to Make This Cocktail

1. Measure ingredients: Add 2 oz heavy cream, 2 oz vanilla-infused vodka, 1/4 oz vanilla simple syrup, a tiny pinch of salt, and 1 egg white to the shaker tin.
2. Caramelize the Turbinado Sugar: Place a heaping spoonful of turbinado sugar in a heat-safe dish. Use the bar torch to caramelize the sugar until melted and golden. Then carefully add the caramelized sugar to the shaker tin.
3. Dry Shake the Mixture: Secure the shaker and shake vigorously without ice for 10 seconds to emulsify the egg white.
4. Shake with Ice: Add ice cubes to the shaker and shake again for another 10 seconds to chill and dilute the cocktail.
5. Strain into Coupe Glass: Use the Hawthorne strainer to pour the cocktail into a chilled coupe glass, ensuring a smooth texture.
6. Add Cane Sugar Topping: Gently spoon a layer of cane sugar over the top layer of foam, covering the surface evenly.
7. Caramelize the Sugar Topping: Immediately use the bar torch to caramelize the cane sugar until it forms a crisp, golden crust.
   • Caution: The rim of the glass may become hot during this process. Handle with care to avoid burns.
8. Garnish and Serve: Carefully place three fresh blackberries on top or skewered alongside the glass.

Creme Brûlée Martini

A luxurious dessert cocktail that perfectly captures the essence of the classic French treat.

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Course: Drinks

Cuisine: French

Keyword: blackberries, cane sugar, celery salt, egg white, heavy cream, turbinado sugar, vanilla syrup, Vanilla vodka

Servings: 1

Cost: 3,80

Equipment

• 1 Cocktail
• 1 Jigger
• 1 Hawthorne Strainer
• 1 Bar torch

Ingredients

• 2 oz Heavy cream
• 2 oz Homemade vanilla-infused vodka
• 0.25 oz Homemade vanilla syrup
• pinch of salt
• 1 egg white
• 1 spoon Cane sugar
• 1 heaping spoon Turbinado sugar
• 3 Fresh blackberries

Instructions

• Add 2 oz heavy cream, 2 oz vanilla-infused vodka, 1/4 oz vanilla simple syrup, a tiny pinch of salt, and 1 egg white to the shaker tin.
• Place a heaping spoonful of turbinado sugar in a heat-safe dish. Use the bar torch to caramelize the sugar until melted and golden. Then carefully add the caramelized sugar to the shaker tin.
• Seal the shaker and shake vigorously without ice for 10 seconds to emulsify the egg white.
• Add ice cubes to the shaker and shake again for another 10 seconds to chill and dilute the cocktail.
• Use the Hawthorne strainer to pour the cocktail into a chilled coupe glass, ensuring a smooth texture.
• Gently spoon a layer of cane sugar over the top layer of foam, covering the surface evenly.
• Immediately use the bar torch to caramelize the cane sugar until it forms a crisp, golden crust.
• Carefully place three fresh blackberries on top or skewered alongside the glass.

Notes

Recipe for the Vanilla-Infused Vodka:

Ingredients:

• • 1 vanilla bean pod
  • 2 cups vodka

Instructions:

• • Split the vanilla bean pod and place it in a sealable container with the vodka.
  • Let it infuse for at least 3 days in a cool, dry place away from direct sunlight.

Recipe for the Vanilla Simple Syrup

Ingredients:

• • 2 cups water
  • 2 vanilla bean pods
  • 1.5 cups sugar

Instructions:

• • Boil water with vanilla bean pods for 10 minutes.
  • Add sugar and simmer for another 10 minutes until fully dissolved.
  • Let it cool and store it in the refrigerator for up to a week.

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