Miso Caramel Espresso Martini

Miso Caramel Espresso Martini

Glass: Coupe/Martini

1.5 oz Park Vanilla Vodka
0.5 oz Licor 43
1.5 oz cold brew coffee
0.75 oz miso-salted caramel
1 dash vegan foamer by
Mrs. Better’s Bitters or 0.5oz chickpea brine or 1 egg white for texture

Add ingredients to shaker, shake with ice, strain, then shake again without ice. Strain into glass through fine mesh strainer

Garnish: 3 espresso beans

Miso Caramel:
Blend 100g demerara sugar with 100g water. Cook on medium until deduced by half. Take off heat and stir in 1 tbsp white or red miso

Alternatively you can use a blender to blend sugar, hot water and miso together