Recipe: Tiramisù Cocktail
Four Seasons Hotel Firenze takes farm-to-table philosophy to the bar with this cocktail recipe from resident mixologist Luca Angeli.
With the popularity of farm-to-table dining still growing as fast as the produce itself, “eat local” is now a state of mind rather than a trend. But Four Seasons Hotel Firenze has put a lusciously liquid new spin on the idea with a drink made from ingredients sourced within 100 kilometres (62 miles) of the historic Hotel.
The Tiramisù Cocktail is based, of course, on the classic Italian dessert made by dipping biscuits in coffee and layering them with a whipped mixture of egg yolks, mascarpone cheese, Marsala wine and cocoa. The cocktail version of this sweet staple was created by Luca Angeli, mixologist at the Hotel’s Atrium Bar and a former winner of the Italian Barmen Association’s Cocktail Competition. “My idea was to represent Italy through this world-famous dessert,” he says.
While you may not be a Florentine local, you can drink like one by following Angeli’s recipe, which is included here complete with distances each ingredient travelled to the Hotel.
1 ½ ounces (40 ml) Vin Santo from Badia a Coltibuono, an ancient Tuscan estate producing wine since the Renaissance (61.8 km, or 38.4 miles)
¾ ounce (20 ml) cream from the local farm Il Palagiaccio, which dates back to the thirteenth century (38.3 km, or 23.7 miles)
1 ounce (30 ml) vanilla ice cream, homemade (0 km)
1 brewed espresso made from the beans at Espresso Giada, an artisanal roastery in Pistoia (49.3 km, or 30.6 miles)
1 Cantuccio di Prato Biscottificio Antonio Mattei, a typical Tuscan almond biscuit (23.3 km, or 14.4 miles)
3 coffee beans from Espresso Giada
Cocoa São Tomé powder by artisanal chocolatier Roberto Catinari in Agliana (30.5 km, or 18.9 miles)
Turn a slightly damp martini glass on its side and place 1 tablespoon of the cocoa powder on the top inside edge. Turn the glass slowly to rim the top half of the inside of the glass with cocoa.
Pour the remaining ingredients into a martini shaker, shake well and strain into a glass.
Garnish with more cocoa and 3 espresso beans.
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This story originally appeared April 19, 2013 on Taste.