Blend 100 g freshly ground coffee with 200 ml neutral oil for 1 minute
Infuse the coffee-oil mixture in the fridge for 6 hours
Filter through a paper towel and collect approximately 120 ml coffee oil
Combine 400 ml Purity London Dry Gin with 120 ml coffee oil in a sous-vide bag
Cook at 55°C for 2 hours
Chill and freeze overnight
Filter through a coffee filter in the fridge
Bottle the coffee oil-washed gin
Pour 1.25 oz Coffee Oil-Washed Gin into a mixing glass
Add 0.75 oz White Vermouth and 0.75 oz Bitter Bianco
Stir over ice and strain over a fresh block of clear ice
Garnish with a disk of white chocolate and three coffee beans
