Pour 2 tbsp each icewine and vodka into a champagne flute. Top with sparkling white wine. Garnish with an orange twist.
Line a baking sheet with parchment paper. Set aside. Gently clean 12 small fresh Mission figs with a slightly damp paper towel. Chip 1/2 100-g pkg of milk chocolate, then combine with 1 tsp canola oil in a small bowl. Microwave on high, stirring halfway through, for 1 min. Remove and stir until smooth. Dip each fig, 1 at a time, into melted chocolate, until it reaches halfway up the fig. Place figs on prepared sheet. Refrigerate until chocolate is firm, about 20 min.