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The crème brûlée stout martini.

Vito Amati/Vito Amati/The Canadian Press

Servings: 1


1/2 ounce Baileys Caramel Irish Cream

1/2 ounce vanilla vodka

1 ounce heavy cream

1/2 ounce vanilla simple syrup

3 ounces Guinness stout


Caramel sauce, to garnish


Pour all ingredients except caramel sauce into a cocktail shaker along with a scoop of ice. Gently shake and strain into a chilled martini glass. Drizzle caramel sauce over martini surface.

Recipe courtesy of Prime Pubs (Fionn MacCool's and D'Arcy McGee's)

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