Espresso Martini Affogato Recipe

Espresso Martini Affogato

1. 1

   Chill glass

   Place a coupe or martini glass in the freezer for 5–10 minutes to lightly chill while you prepare the other components.

2. 2

   Brew espresso

   Brew about 2 oz (60 ml) of fresh espresso. Use a strong extraction so the espresso is hot and concentrated. Set aside briefly so it remains hot but not actively steaming.

3. 3

   Prepare cocktail base

   In a cocktail shaker, add 4 ice cubes, 1.5 oz Licor 43, 0.5 oz vodka, and 2 oz freshly brewed espresso. Seal the shaker and shake vigorously for 10–15 seconds until the outside of the shaker feels very cold and a light crema forms on the liquid.

4. 4

   Scoop ice cream

   Remove the chilled glass from the freezer. Place 2 generous scoops of vanilla ice cream into the glass, leaving a small well at the top for pouring.

5. 5

   Strain and pour

   Using a fine strainer (optional) over the shaker, double-strain the shaken mixture and pour it directly over the ice cream scoops so the hot espresso-cocktail mixture begins to melt the ice cream slightly and create an affogato texture.

6. 6

   Garnish

   Garnish with 3 whole coffee beans and a light dusting of finely grated dark chocolate or 1 tsp cocoa powder, if desired.

7. 7

   Serve

   Serve immediately with a long spoon for scooping ice cream and sipping the cocktail-espresso mixture. Stir lightly as you eat to combine melted ice cream and cocktail.