• COMBINE INGREDIENTS: Combine the rum, coffee grounds and vanilla bean in a large glass jar with a tightly fitting lid. Give it a good shake to combine, then allow it to infuse for at least 8 hours.
• MAKE SUGAR SYRUP: To prepare the liqueur, heat the sugar and 150ml of water in a small saucepan, stirring until the sugar is dissolved. Set aside to cool.
• STRAIN RUM: Strain the rum through a coffee filter into a large jug, reserving the vanilla bean.
• MIX RUM AND SYRUP: When the sugar syrup has cooled, combine with the coffee-infused rum - if you are not sure how sweet you would like your liqueur to be, try adding half of the syrup, tasting (yay!) and adding more syrup until you have just the right amount of sweetness.
• DECANT AND STORE:

  Pour the liqueur into a clean bottle and store in the fridge. If you’d like a more pronounced vanilla taste, add the reserved vanilla bean to the bottle, otherwise, re-use the vanilla bean by letting it dry and then packing it into a small jar full of sugar to make vanilla sugar.

ESPRESSO MARTINI RECIPE:

• To make the Espresso Martini, combine vodka, coffee liqueur and espresso in a cocktail shaker. Fill with ice and shake vigorously. Strain into chilled martini glasses and garnish with 3 coffee beans.