It's the most wonderful time of the year, probably because it's full of everything sugar and spice. And if you're not a fan of cakes, cookies or Baileys, you can make this espresso martini after dinner. A signature Miku Toronto cocktail, this sophisticated martini, made by head-bartender Nick Meyer, combines the vanilla, chocolate and coffee flavours of comforting desserts in a glass.
1 oz. Absolut vanilla vodka
1/2 oz. Kahlua
1/2 oz. crème de cacao blanc
2 shots espresso
2 to 3 espresso beans, for garnish
Shake all ingredients, except garnish, in a shaker with ice.
Fine strain, and garnish with espresso beans.
