1 shot of Espresso, chilled
1 ½ oz. Absolut Vanilla vodka
½ oz. Kahlua
Agitate well in mixing tin until ice cold (do not shake, do not fracture the ice), strain into a sugar-rimmed Martini glass. Garnish by floating a small island of whipped cream with a few coffee beans onshore.
This drink was created by Gary Tremaine, the Head Bartender at MoZaic Restaurant in Palmer Lake, CO.