Tiramisu Martini Recipe
Three Olives Vanilla, Disaronno Velvet, Borghetti, Espresso, & Lady Fingers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Tiramisu Martini
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Assembly
Method
Cocktail
Prepare espresso
Brew a shot (about 1 oz) of strong espresso and let it cool to warm/room temperature. If you don't have an espresso machine, use very strong brewed coffee and reduce to 1 oz.
Add ice to a cocktail shaker until roughly 2/3 full (about 6 ice pieces).
Pour 2 oz Three Olives Vanilla vodka, 1 oz Disaronno Velvet, 1 oz Borghetti, and 1 oz cooled espresso into the shaker.
Add 1/2 tsp simple syrup (adjust to taste) and 2 dashes coffee bitters if using.
Secure the shaker lid and shake vigorously for 15–20 seconds. The goal is to chill the mixture thoroughly and create a light froth from the espresso.
Double-strain (through a Hawthorne and a fine mesh strainer) into a chilled coupe or martini glass to remove ice shards and any solids.
Garnish & Assembly
Smash or rub the single ladyfinger between your fingers to create a small amount of crumb. Place a teaspoon-sized pinch of crumbs on the center of the cocktail surface or on a small plate to rim the glass if preferred.
Using a fine-mesh sieve, dust 1/2 tsp unsweetened cocoa powder lightly over the top of the cocktail to create a thin layer like tiramisu.
Grate a little dark chocolate over the cocoa dust for texture and aroma (about 1 tsp).
Finish by placing 2 whole coffee beans on top for a classic tiramisu look (optional).
Serve immediately, with the ladyfinger crumb available to dip or eat alongside the martini.