Tiramisu Martini
A creamy Tiramisu Martini made with vodka, Kahlúa, Baileys, fresh espresso and cream, shaken until smooth and frothy. Rich with coffee and chocolate notes, it makes a lovely after-dinner cocktail or something special for Christmas entertaining.
A really good after-dinner drink can stay with you long after the plates have been cleared. This one began with a Tiramisu Martini on a night out: creamy, coffee-rich and somewhere between a cocktail and dessert.
I came home wanting to recreate that same combination of espresso, coffee liqueur, Irish cream and vodka, with enough cream to give it the softness of tiramisu rather than the sharper finish of a traditional Espresso Martini. A little sugar syrup rounds out the coffee and brings everything together.
The one I first tried arrived beneath a generous dusting of cocoa, which was lovely right up until I managed to inhale it mid-sip. At home, a much lighter dusting gives me everything I want from the cocoa without quite so much drama.
With its soft coffee colour and creamy foam, it has found a natural place among our Christmas drinks. Served cold beneath a little cocoa or finely grated dark chocolate, it is an easy way to finish dinner when nobody really needs another full dessert.
Prep: 5 min · Serves: 1 · Cuisine: Italian · Category: Desserts
Ingredients
Tiramisu Martini
- 30 ml Grey Goose Vodka
- 20 ml Kahlúa
- 20 ml Baileys Irish Cream
- 30 ml freshly brewed espresso
- 60 ml thickened cream
- 15 ml simple sugar syrup
- Ice, for shaking
- Cocoa powder or finely grated dark chocolate, to finish
Method
- Add the vodka, Kahlúa, Baileys, espresso, cream and sugar syrup to a cocktail shaker.
- Fill generously with ice and shake firmly for 15–20 seconds, until very cold and well aerated.
- Double strain into a chilled martini or coupe glass.
- Finish with a very light dusting of cocoa powder or finely grated dark chocolate and serve immediately.
Serving Suggestion
Pour this after a long Christmas lunch alongside a thin slice of Traditional Christmas Fruit Cake, or with a plate of Fudgy Chocolate Brownies with Flaky Salt for anyone who still wants something to nibble. For a little cocktail menu, serve it after a round of Lychee and Elderflower Martini.
Storage & Make Ahead
Best made fresh and poured straight from the shaker. If it sits after shaking, the foam collapses and the cream begins to separate. The espresso can be brewed up to a day ahead and kept covered in the fridge.
Notes
Fresh espresso gives a deeper coffee flavour and balances the sweetness of the Baileys and Kahlúa. Let it cool slightly before it goes into the shaker so the ice does not melt too quickly.
Shake firmly rather than gently. Espresso and cream need proper aeration to build the thick, creamy foam on top.
Chill the glass while you make the drink. A cold glass keeps the martini properly cold without ice in the finished drink.
Be restrained with the cocoa. A fine dusting gives the familiar bitterness of tiramisu without a layer of dry powder to breathe in on the first sip.
The Grace Table Tip
When you are making these for a crowd, brew the espresso earlier in the day and keep it chilled in a jar. Cold espresso melts less ice in the shaker, so each martini comes out with a thicker, longer-lasting foam.
The quantities make one generous martini. For several drinks, measure each cocktail separately and shake in batches so there is room in the shaker for proper chilling and aeration.