Garnish:
Lightly dust with chocolate powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass. (There's no need to dry shake to achieve desired foam.)
1 2/3 fl oz | Adriatico Bianco almond milk liqueur |
1/2 fl oz | Rémy Martin V.S.O.P. cognac |
1/2 fl oz | Galliano Espresso Coffee liqueur |
1/2 fl oz | Dutch Cacao white crème de cacao |
1 barspoon | Mascarpone cheese (optional) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Adriatico Bianco almond milk liqueur – Nuts
Review:
Tastes just as the name suggests and is designed to replace or accompany the dessert of the same name. The optional Mascarpone cheese adds flavour and body to the cocktail. Use a generous bar-spoonful and briefly stir into the cocktail as a good shake should integrate with other ingredients. That said, be sure to fine strain.
History:
Adapted from Adam Ennis' 2001 Tiramisu cocktail in December 2023 to use almond milk liqueur.
Alcohol content:
- 1.2 standard drinks
- 17.11% alc./vol. (34.22° proof)
- 16.3 grams of pure alcohol
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