Cocoa-dusted rim, a splash of cream, a hint of marsala.
Why you are pouring this tonight
The Tiramisu Espresso Martini is the Espresso Martini in formal wear. Vodka, fresh espresso, Kahlua, a small pour of Frangelico for the hazelnut, mascarpone-cream foam dusted with cocoa powder. It tastes exactly like tiramisu and drinks like a cocktail, which is a magic trick most fusion drinks fail at.
The mascarpone-cream foam is the move. Whisk 50g of mascarpone with 50mL cream and a teaspoon of icing sugar until it just holds soft peaks; spoon onto the surface of the cocktail after pouring. Real Frangelico (the friar-shape bottle), real Kahlua, real espresso. Dry shake the alcohol-and-coffee hard for fifteen seconds, wet shake another twelve, strain into a chilled coupe, mascarpone foam on top, dusting of unsweetened cocoa powder from a tea-strainer. Pair with the end of a long Italian meal, replaces dessert and most conversation.
What changes from the Espresso Martini
Cream and a teaspoon of mascarpone shaken in. Cocoa powder dusts the rim. Marsala replaces some vodka.
What to pour it alongside
Straight after dinner. Skip dessert; this is dessert.
The recipe
Ingredients
Method
- Rim a coupe glass with cocoa powder.
- Add all ingredients to a shaker with ice. Shake hard for 15 seconds.
- Double-strain into the cocoa-rimmed coupe.
- Dust the top with more cocoa powder.
Nutrition
Want the classic? Our Espresso Martini recipe is here.
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