Dessert Cocktails Recipe

Prepare glass

Chill a martini or coupe glass in the freezer for at least 10 minutes while you mix the cocktail. Optional: lightly dust the inside rim with cocoa powder or swirl a bit of chocolate liqueur around the glass for decoration.

Combine ingredients

In a cocktail shaker, add 4 tbs vodka, 2 tbs coffee liqueur, 1 tbs cooled espresso, 1 tbs chocolate liqueur, and 1 tsp simple syrup. Fill the shaker with ice (about 1 cup).

Shake

Secure the shaker and shake vigorously for 12–20 seconds until the outside of the shaker feels very cold and a frothy crema forms from the espresso and liqueurs.

Strain and garnish

Double-strain into the chilled glass using a Hawthorne strainer and fine mesh if available to remove ice shards. Lightly dust the surface with a pinch of cocoa powder and float three espresso beans on top as a classic garnish.

Prepare glass

Drizzle the inside of an old-fashioned glass with 1 tsp salted caramel drizzle and swirl to coat the inner sides. Add ice to fill the glass about three-quarters (about 0.75 cup).

Build the cocktail

Pour 2 tbs vodka and 2 tbs coffee liqueur over the ice. Add 2 tsp salted caramel sauce and a pinch of flaky sea salt.

Finish with cream

Gently float or pour 2 tbs heavy cream over the back of a spoon so it layers on top. Stir gently at the table if desired to create a marbled effect and incorporate some caramel. Taste and add extra caramel or a small pinch more salt if you prefer sweeter or more savory.

Prepare mascarpone mix

In a small bowl, combine 1 tbs mascarpone with a splash (about 0.5 tsp) of heavy cream and whisk until smooth and slightly pourable. This creates a silky crema for the cocktail.

Combine base ingredients

In a shaker, add 1.5 tbs vodka or gin, 2 tbs fresh berry purée, 0.5 tsp lemon juice, and 0.5 tsp simple syrup. Add about 0.5 cup of ice and shake briefly (8–10 seconds) to chill and slightly dilute.

Assemble and top

Strain into a rocks glass or small wine glass over fresh ice. Spoon the thinned mascarpone mixture gently over the top and then top with 3 tbs cold club soda or prosecco (adjust to taste) to create a light fizz. Garnish with a couple of fresh berries on a pick.

Serve

Serve immediately, instructing guests to stir lightly so the mascarpone blends through the cocktail for a creamy, fruit-forward sip.