Tiramisu Martini Recipe

Name: Carmine's Italian Restaurant - Las Vegas Tiramisu Martini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 oz Three Olives Vanilla vodka; 1 oz Disaronno Velvet (amaretto cream liqueur); 1 oz Borghetti (Italian espresso liqueur) or substitute Kahlúa; 1 oz Freshly brewed espresso, cooled; 0.5 tsp Simple syrup (1:1 sugar to water); 2 dashes Coffee bitters (optional); 1 each Ladyfinger (savoiardi) crumb or small piece; 0.5 tsp Unsweetened cocoa powder; 1 tsp Finely grated dark chocolate or chocolate shavings; 6 pieces Ice (for shaking); 2 each Whole coffee beans (optional, for garnish)

Inspired by Carmine's Italian Restaurant - Las Vegas

Time10m

Serves1

Three Olives Vanilla, Disaronno Velvet, Borghetti, Espresso, & Lady Fingers

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Ingredients

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Cocktail

2 oz Three Olives Vanilla vodka

1 oz Disaronno Velvet (amaretto cream liqueur)

1 oz Borghetti (Italian espresso liqueur) or substitute Kahlúa

1 oz Freshly brewed espresso, cooled

1/2 tsp Simple syrup (1:1 sugar to water)

2 dashes Coffee bitters (optional)

Garnish & Assembly

1 each Ladyfinger (savoiardi) crumb or small piece

1/2 tsp Unsweetened cocoa powder

1 tsp Finely grated dark chocolate or chocolate shavings

6 pieces Ice (for shaking)

2 each Whole coffee beans (optional, for garnish)

Method

Cocktail

Prepare espresso

Brew a shot (about 1 oz) of strong espresso and let it cool to warm/room temperature. If you don't have an espresso machine, use very strong brewed coffee and reduce to 1 oz.

Add ice to a cocktail shaker until roughly 2/3 full (about 6 ice pieces).

Pour 2 oz Three Olives Vanilla vodka, 1 oz Disaronno Velvet, 1 oz Borghetti, and 1 oz cooled espresso into the shaker.

Add 1/2 tsp simple syrup (adjust to taste) and 2 dashes coffee bitters if using.

Secure the shaker lid and shake vigorously for 15–20 seconds. The goal is to chill the mixture thoroughly and create a light froth from the espresso.

Double-strain (through a Hawthorne and a fine mesh strainer) into a chilled coupe or martini glass to remove ice shards and any solids.

Garnish & Assembly

Smash or rub the single ladyfinger between your fingers to create a small amount of crumb. Place a teaspoon-sized pinch of crumbs on the center of the cocktail surface or on a small plate to rim the glass if preferred.

Using a fine-mesh sieve, dust 1/2 tsp unsweetened cocoa powder lightly over the top of the cocktail to create a thin layer like tiramisu.

Grate a little dark chocolate over the cocoa dust for texture and aroma (about 1 tsp).

Finish by placing 2 whole coffee beans on top for a classic tiramisu look (optional).

Serve immediately, with the ladyfinger crumb available to dip or eat alongside the martini.