Garnish:
Dust with chocolate powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 fl oz | Cognac (brandy) |
1/2 fl oz | Galliano Espresso Coffee liqueur |
1/2 fl oz | Dark crème de cacao liqueur |
1 fl oz | Single cream / half-and-half |
1⁄2 fresh | Egg yolk |
1 barspoon | Mascarpone cheese |
Read about cocktail measures and measuring.
Hazardous ingredients
Egg yolk is potentially hazardous to those with allergy or intolerance.
Review:
Chef meets bartender in the rich dessert cocktail.
History:
Created by Adam Ennis in 2001 at Isola bar in London, England.
Alcohol content:
- 1.2 standard drinks
- 18.15% alc./vol. (36.3° proof)
- 16.3 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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