| Espresso-Tini
Dessert
Bar Chef Brian Kennedy of Dolce Enoteca
e Ristorante – Los Angeles, CA
Adapted by StarChefs.com
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 Yield:
1 Serving
Ingredients:
- 3 ounces Absolut Vanilla
- One shot espresso
- 1 ounce Kahlúa
- 2 ounces Godiva White Chocolate Liquor
- 3 coffee beans to garnish
Method:
Combine all ingredients in a cocktail mixer with
ice and shake vigorously. Strain liquid into a chilled 7-ounce
martini glass. Garnish with three coffee beans.
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