The Parlor Martini
The Parlor Martini
- 750 ml Prarie Organic Vodka
- 120 ml Leroux Creme De Cacao Liqueur
- 100 ml pecan water
- 155 ml filtered water
Developed by: Linda Douglas
Prep: Infuse 750ml vodka, 250ml Cap Corse, 500g melted ice cream, and 2 toasted, split vanilla beans for 6 hours. Freeze until solid, remove the fat cap, strain through a coffee filter, and freeze the liquid. Separately, steep 4oz toasted, crushed pecans in 120ml hot water for 20 minutes, fine-strain, add a pinch of salt, and chill.
Serve: Pour 3oz vodka blend from the freezer into a chilled Nick & Nora glass, add 2–3 dashes pecan water, and serve with toasted pecans on the side.
