Kaya Toast Martini

Description: Bringing the beloved Southeast Asian kaya toast to the cocktail scene, this innovative martini balances the creamy sweetness of coconut jam with rich notes of pandan and the kick of aromatic coffee. A hint of buttery toast adds a nostalgic twist. Perfect for those who appreciate a fusion of classic cocktails with a touch of exotic comfort. Ingredients: - 2 oz vanilla vodka - 1 oz pandan syrup - 1 oz coconut cream - 0.5 oz coffee liqueur - 0.5 oz toasted bread syrup (see recipe below) - Kaya (coconut jam) for rim - Toasted bread crumbs for garnish Toasted Bread Syrup Recipe: - 1 cup sugar - 1 cup water - 2 slices of toasted bread, crumbled Instructions for Toasted Bread Syrup: 1. In a saucepan, combine water and sugar. Heat over medium heat until sugar is fully dissolved. 2. Add crumbled toasted bread and simmer for 10 minutes. 3. Strain the syrup through a fine mesh strainer to remove bread crumbs. 4. Let it cool before use. Instructions for Kaya Toast Martini: 1. Rim the edge of a chilled martini glass with kaya and then dip it into toasted bread crumbs to coat. 2. In a cocktail shaker filled with ice, combine the vanilla vodka, pandan syrup, coconut cream, coffee liqueur, and toasted bread syrup. 3. Shake vigorously until well-chilled. 4. Strain the mixture into the prepared martini glass. Serve in: Chilled Martini Glass Garnish: Optionally, a small piece of toast skewered with a pick can be added as a garnish for visual appeal and to enhance the theme.