The Affogato Cocktail Recipe
Flor de Cana, Disaronno Velvet, Luxardo Cherry Liquor, Cooled Espresso, Vanilla Ice Cream
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Ingredients
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Cocktail base
Affogato components & garnish
Tools & ice (not consumed)
Method
Prepare espresso and chill
Brew and cool espresso
Brew a fresh double shot (about 2 oz) of espresso. Transfer to a small container and let stand at room temperature for 3–5 minutes, then place in the fridge or an ice bath to cool briefly so the espresso is warm-to-cool (not piping hot) before mixing. Using cooled espresso prevents excessive melting of the ice cream when assembling.
Mix the cocktail
Combine liqueurs and espresso
Add Flor de Caña rum (1.5 oz), Disaronno Velvet (1 oz), Luxardo maraschino liqueur (0.5 oz), and the cooled espresso (2 oz) into a cocktail shaker filled halfway with ice. This dilution chills and marries the flavors.
Shake
Shake vigorously for 10–12 seconds until the outside of the shaker feels cold. The goal is to chill and properly dilute the mixture without over-diluting.
Strain
Double-strain the cocktail into a chilled rocks glass or coupe. Use a fine strainer if you want to remove any tiny ice shards and ensure a smooth pour over the ice cream.
Assemble the affogato cocktail
Scoop ice cream
Place two generous scoops of high-quality vanilla ice cream into the chilled serving glass. If using a shallow coupe, nest the scoops so they sit comfortably.
Pour cocktail over ice cream
Slowly pour the strained rum-and-espresso mixture over the ice cream. Pouring slowly allows the alcohol and coffee to cascade and partially melt the ice cream, creating a creamy, boozy sauce.
Garnish and finish
Top with one Luxardo maraschino cherry. If desired, sprinkle finely grated dark chocolate (about 1 tsp) and a light dusting of freshly ground espresso beans or cocoa powder (about 1 tsp) for aroma and visual contrast.
Serve
Serve immediately with a dessert spoon and a short cocktail spoon or straw. Encourage guests to break into the ice cream and mix with the coffee-rum sauce as they eat.