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Great homemade coffee with James Hoffmann.
This classic vodka martini—inspired by a similar cocktail served at Bully Boy Distillers in Boston—gets gentle layers of herbal, lemony flavor from lemon grass-infused vodka. When infusing, we prefer mid-shelf vodkas—nothing so cheap as to be harsh, but nothing so pricey that we mind flavoring it.
To make the infusion, trim 2 stalks of lemon grass to 8 inches each (about 55 grams), peeling away any dry outer layers. Cut each stalk into 3 or 4 pieces, then combine with 1 cup vodka in a blender. Pulse for 3 to 5 seconds, just long enough to roughly chop the lemon grass. Let sit for 5 minutes, then pour through a mesh strainer, pressing on the solids. The infusion makes 1 cup of vodka, enough for 4 cocktails. Extra can be refrigerated indefinitely; stir before using.
ounces lemon grass-infused vodka
ounce dry vermouth
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