20160116

TIRAMISU MARTINI Cocktail Recipe


To celebrate International Day of Italian Cuisines I am FINALLY posting a recipe for a Tiramisu Cocktail. I have no idea why I have never created a tiramisu drink before this. I always meant to, never got around to it. Finally I did, maybe inspired by the great Cafè Borghetti liquor I acquired and some lovely rum, kindly sent to me by Gubba Rum.

Invented sometime in the 1960s, Tiramisu is a layered Italian dessert made with a Mascarpone meringue, espresso soaked lady fingers, a bit of cocoa and usually a splash of something boozy like rum, Marsala wine or even a coffee liqueur. Like so many recipes I get interested in (alcoholic usually) there are several claims to its invention.

The Rosengarten Report attributes the beginnings of the Tiramisu Dessert to Carminantonio Iannaccone of Le Beccherie in December of 1969. Roberto Linguanotto claims he and his apprentice, Francesca Valori (whose maiden name just happens to be Tiramisu) was the first to serve the dessert somewhere in the sixties at Le Beccherie. Still others say it was created in the 17th century in Siena in honor of Grand Duke Cosimo III, but no cookbooks prior to the sixties have any "tiramisu" named recipes. According to Wikipedia, the first printed mention of tiramisu dates only back to the 1980s.

Do I care who and when it was invented? Not really. I am always interested in the provenance of my culinary endeavors, but never to the detriment of my recipes. My primary goal is always to make a culinary inspired cocktail that tastes good and this one really, really does. Providing, of course, that you love coffee cocktails, which I really, really do.

The
TIRAMISU
COCKTAIL 

INGREDIENTS:
1 Oz. Gubba Gold Rum
1/2 Oz. Crème de Cacao
1  Oz Coffee Liqueur
(I used Cafè Borghetti)
1 Oz. Half & Half
Ice

GARNISH: Dark Cocoa & Espresso Powder Dusted Lady Finger and Rim 

TOOLS: Cocktail Shaker, Blender (optional)

GLASS: Cocktail (Martini)

DIRECTIONS:
Dip the rim of the glass in some crème de cacao or coffee liqueur then into a mixture of dark cocoa powder and instant espresso powder. Chill the glass in the freezer.
Add all the ingredients to a cocktail shaker and shake until chilled.
Pour into the chilled glass, lay the dusted lady finger across the top and serve with a few dark chocolate dipped lady fingers.

If you happened by here on January 17th, Happy International Day of Italian Cuisines.




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