The first thing to do is to make an easy caramel syrup that will be mixed with the vodka. Combine ¼ cup water and ½ cup sugar in a medium saucepan over medium-high heat. Stir until dissolved, about 5 minutes or so. (Low heat will dry it out so make sure the heat is warm.)
Instructions. Fill a mason jar halfway with marshmallows, around 1/3 cup. Top with vodka. Cover with lid and let sit for 24 hours. If small bits of marshmallow remain, strain the vodka into a bowl to separate them. Then decant the vodka back into the jar. Cover and store. Dry shake (meaning, without ice) the shaker for about 10 seconds to help emulsify the egg white and create a frothy texture. Add ice to the shaker and shake again for about 20 seconds to chill and dilute the drink. Using your strainer, strain the cocktail into your chosen glass. Create the perfect Espresso Martini with this step-by-step guide. Fill a cocktail shaker with ice cubes. Add Absolut Vodka, Kahlúa, and Espresso. Shake well to get the foam on top, and strain it into a cocktail or martini glass. Garnish by placing three coffee beans on top. Absolut Vodka, Kahlúa, Espresso, Coffee Beans Pour the vodka over the pears, ensuring they are completely submerged. Seal the container with an airtight lid and store it in a cool, dark place for 7 to 14 days. This will allow the pear flavor to infuse into the vodka. Every few days, gently shake the container to mix the ingredients and encourage the infusion process. Add the vodka and cacao nibs to a mason jar and cover with a lid. Let sit on the counter for 8 to 10 days. In a small sauce pan over medium heat add the water and the swerve. Bring to a boil and then remove from the stove and let cool. Set aside. Strain the vodka through a cheesecloth and into a glass jar with a cap.
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