Cocktail Diaries:The Aperol Fizz, and upcoming project hint!
A lip-smackingly delicious tart cocktail, and a few words on working with egg whites.
So remember that coffee liqueur I made? I have been contemplating ways to use it, and I thought of at least one.
I have to warn you in advance that this goes down VERY easy. Don’t worry, I’m not blogging while totally inebriated, but I am enjoying this martini very much as I write, and somehow it’s already 2/3 of the way gone. This would be a perfect dessert drink or a fun cocktail for a girls night with some guilty pleasure TV and nail polish (not in the drink 🙂 ). Or if you are like me this evening, try it with the Slate political gabfest and LOTS of photo editing. Or you know, get/make a lot of coffee liqueur and do all of those things.
Here’s what you need, per martini:
Handful of ice
2 oz. coffee liqueur (it’s easy to make your own!)
1 oz. cream
Squirt of chocolate syrup (I’m sure it was less than a tablespoon)
Cocoa for a fancy rim
Spoon a couple tablespoons of cocoa onto a plate and spread around. Prep your martini glass by dipping the rim into a shallow dish filled with water, and then gently dipping into the cocoa to coat the rim.
Add the ice, liqueur, cream and chocolate syrup into a cocktail shaker and shake for 20-30 seconds to thoroughly chill the drink. Pour into the prepared martini glass and enjoy! 🙂