Coffee Toffee Kiss Martini
Makes one cocktail
2 oz vanilla vodka
1 (1.35 oz.) Altissio Grand Cru, cooled
1 oz Toffee Syrup (recipe follows)
Milk for cappuccino setting on Nespresso Aeroccino Plus (for garnish)
1/2 tsp Turbinado (raw) sugar (for garnish)
Combine all ingredients in a cocktail shaker. Fill cocktail shaker with ice. Shake to chill. Strain into a martini glass. For garnish, prepare milk in Aeroccino Plus with cappuccino whisk on cold setting. Spoon small amount of froth onto the top of the drink. Lightly sprinkle froth with raw sugar.
1/2 cup sweetened condensed milk
1/4 cup light brown sugar
2 tsp vanilla
1/4 tsp salt
3/4 cup hottest tap water
In a small saucepan, combine milk and sugar. Whisking constantly over medium heat, cook for 5 minutes. Mixture will be thick and bubbly and should deepen in color.
Off the heat, add vanilla and salt. Whisk until combined. Add tap water and whisk to fully combine. Strain syrup into container to cool.
Makes 8 oz syrup, enough for 8 cocktails. Keep syrup refrigerated in airtight container when not in use, for up to two days.