dessert
Credit: Jeffrey Morgenthaler
1 1/2 oz Tempus Fugit Creme de Menthe Glaciale
1 1/2 oz Tempus Fugit Creme de Cacao
1 tsp Fernet Branca
1/2 oz heavy cream
1/2 oz whole milk
1/2 cup vanilla ice cream
1 cup ice
4 drops saline solution
Blend until smooth, then serve in a chilled collins glass.
That 1 teaspoon of Fernet makes all the difference. Jeffrey Morgenthaler is brilliant. This is an amazing, happy drink. That is all.
Credit: Jeffrey Morgenthaler
1 1/2 oz Pedro Ximenez Sherry
1 1/2 oz St. George NOLA Coffee Liqueur
1/2 oz heavy cream
1/2 oz whole milk
1/2 cup vanilla ice cream
1 cup ice
4 drops saline solution
Blend until smooth, then serve in a chilled collins glass.
Wow this is good. I might reduce the ice a bit so it’s thicker, but the flavor was spot on. My first time trying Pedro Ximenez sherry and St. George NOLA Coffee Liqueur—a win for both!
Credit: Alice Medrich, Fine Cooking
2 1/2 oz bittersweet or semisweet chocolate, coarsely chopped
1/2 cup boiling water
1/2 cup whole milk
pinch of salt
whipped cream
In a medium saucepan, combine the chocolate, salt, and boiling water. Stir until the chocolate is melted and smooth. When it begins to simmer at the edges, whisk in the milk and continue to cook until steaming hot, ideally no more than 180°F. Just before serving, whisk to a froth. Serve in small cups with whipped cream.
Ok, this is the closest I’ve ever gotten to the hot chocolate from Les Deux Magots in Paris. I’ve tried 1 oz chocolate to 1 cup milk and it wasn’t as rich. I’ve also tried adding cornstarch, which certainly thickened it but not in the right way. David Lebovitz’s recipe uses the same ratio of liquid to chocolate, but replaces the water with all milk. I might need to try that next time!
Credit: Jeffrey Morgenthaler
1 oz Pierre Ferrand Cognac 1840 Original Formula
1 oz Tempus Fugit Crème de Cacao
1 oz heavy cream
nutmeg
Shake and strain into a chilled coupe glass. Grate fresh nutmeg on top.
Classic, indulgent, sophisticated. Perfect for the holidays.
Credit: Brad Thomas Parsons, Amaro
1/4 cup Talenti Coffee Chocolate Chip gelato
1/4 cup Talenti Salted Caramel gelato
3/4 oz Amaro Averna
1 tsp malted milk powder
whipped cream
caramel drizzle and cherry garnish
Blend the gelato, Averna, and milk powder. Squeeze a thin layer of whipped cream on top, then add a caramel drizzle and cherry.
So, not to put the entire meaning of life in a drink, but wow, this drink is GOOD. I didn’t do the caramel drizzle (even though I did have homemade caramel sauce), because, sugar, but I did add a Bordeaux cherry, a bit less sweet than a Luxardo. The Talenti coffee gelato is on the bitter side, which pairs so well with the caramel. I try to make as small a portion as possible—the recipe calls for about 3 times this much—then I split it with my husband. This way, I can have these more frequently. In theory.
Credit: Brad Thomas Parsons, Amaro
1/2 cup Talenti Mint Chocolate Chip gelato
3/4 oz Branca Menta
whipped cream
chocolate shavings and fresh mint garnish
Blend the gelato and Branca Menta together and pour into a glass. Squeeze a thin layer of whipped cream on top, then add chocolate shavings and a mint sprig.
Mint chocolate chip ice cream was always my favorite as a kid—along with peppermint stick, which for whatever reason is much easier to find on the East coast. So this drink might be my favorite dessert drink. The Branca Menta adds a bitter edge to cut the sweetness of the gelato, without making it boozy. I shared this with my husband but next time I’m doubling the amount all for myself.
Credit: Brad Thomas Parsons, Amaro
1 1/2 oz Amaro Ramazzotti
3 oz A&W Root Beer
1/2 cup Talenti Madagascan Vanilla Bean gelato
Build in a chilled collins glass. Serve with a straw and spoon.
A sophisticated root beer float. I bought Ramazzotti after I did the amari tastings, but I’d probably put it toward the top of easy to sip on its own, as it definitely has root beer notes along with citrus and spice. I’d be curious to try other root beers.
Credit: Brad Thomas Parsons, Amaro, citing Pam Wiznitzer
1 1/2 oz Campari
3 oz Sunkist orange soda
1 small scoop Talenti Madagascan Vanilla Bean gelato
Build in a chilled collins glass. Serve with a straw and spoon.
Wow, this is pretty awesome. I like how the drink gets sweeter as you sip on it. Without ice cream I’d keep the Campari at 1 oz but the extra 1/2 oz works here. And of course, it’s gorgeous to look at.
Credit: Difford’s Guide
1 oz Tempus Fugit Creme de Cacao
1 oz Tempus Fugit Creme de Menthe Glaciale
1 1/2 oz whole milk
1/2 oz heavy cream
Shake and strain into a chilled coupe glass.
I used Simon Difford’s recipe for lightening up this drink from the traditional equal parts creme de menthe, creme de cacao, and heavy cream—above is the equivalent of 1 oz each half and half and whole milk. However, when you upgrade to Tempus Fugit spirits, the old-school grasshopper becomes something much more refined. First you taste pure, fresh mint, creaminess, then sweet chocolate. It’s the cocktail version of a Junior Mint.
Patron XO Cafe
Vanilla gelato
Pour Patron XO Cafe over gelato. That’s that.
A nice idea, but a bit too boozy. I think Kahlua would work better here, if you’re just pouring booze over ice cream.
Credit: The Spruce Eats
3/4 oz Buttershots Butterscotch Schnapps
3/4 oz Bailey's Irish Cream
1 tsp Jägermeister
1 tsp Goldschlager Cinnamon Schnapps
raisin garnish
Shake ingredients in a cocktail shaker and pour over ice. Garnish with raisins skewered on a cocktail pick.
Wow, this nails it.
