Though not explicitly an Espresso Martini riff, Fred Beebe’s Sippin’ the Tea answers the call for anyone at his hyperlocal Philadelphia bar, which sources ingredients exclusively from east of the Mississippi. In this recipe, black tea–infused vodka is shaken with two types of amari and condensed oat milk flavored with pandan leaves grown right on the bar’s front window.
- 1 1/2 ounces black tea–infused local vodka (see Editor’s Note)
- 1 1/2 ounces condensed oat milk (see Editor’s Note)
- 1/4 ounce Faccia Brutto Amaro Gorini
- 1/4 ounce Lockhouse Amaro
- 2 dashes Fee Brothers black walnut bitters
Garnish: 3 nigella seeds
- Combine all ingredients in a two-piece cocktail shaker with one large ice cube and shake for 12 seconds.
- Throw the cocktail five times by passing the liquid back and forth between the shaking tins at a distance, using a julep strainer to hold the large cube in one of the tins.
- Fine-strain into a coupe glass.
- Garnish with 3 nigella seeds.
Black Tea–Infused Vodka
1 liter Stateside vodka (or other local vodka)
32 grams Charleston Tea Garden’s American Classic Tea
Combine ingredients in a nonreactive container and infuse for 2 hours.
Strain out the tea and re-bottle the vodka. Keeps for up to 1 month at room temperature.
Condensed Oat Milk
64 ounces full-fat or barista-grade oat milk
560 grams sugar (U.S. beet sugar preferred)
15 grams cardamom leaves
8 grams pandan leaves
80 grams whole Appalachian allspice (aka spicebush berries)
1/4 teaspoon salt
Simmer oat milk and sugar for 1 hour, stirring occasionally.
After 1 hour, crush and squeeze the cardamom leaves and pandan in your hands a bit until they become very aromatic, then add to the oat milk and sugar mixture, along with the salt and Appalachian allspice.
Continue to cook at a simmer for an additional 30 minutes, stirring occasionally.
Fine-strain, then bottle and refrigerate.