Garnish:
Float 3 coffee beans
How to make:
BLEND all ingredients with three cubes ice.
| 1 1/2 fl oz | Bepi Tosolini Grappa di Moscato |
| 1/2 fl oz | Coffee liqueur |
| 1/2 fl oz | Dark crème de cacao liqueur |
| 1 fl oz | Espresso coffee (freshly made & hot) |
| 1 scoop | Vanilla ice-cream |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Based on the classic Italian dessert of the same name, this after-dinner cocktail blends coffee and chocolate with ice-cream, appropriately fortified with a splash of grappa.
History:
Created in 2013 by yours truly (Simon Difford) for Jamie Oliver's bars.
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