Affogato
Margot Lecarpentier is one of the best bartenders in Paris. At her bar, Combat, she shakes and stirs up cocktails – with and without alcohol – that are some of the best in the city. One a warm summer day, Margot stopped by to make an Affogato for us to enjoy in my backyard.
In Italian, affogato means “drowned,” and the typical affogato is a scoop of ice cream drowned in espresso, which is delicious. But Margot ramps things up a notch using a blend of rum, coffee liqueur, and amaro, which gives the dessert a lively kick. While you could use vanilla ice cream, Margot likes chocolate as much as I do, so I churned up a batch of chocolate sorbet, which also happens to be dairy-free, and she used that. Feel free to use your favorite flavor.
Cheers!
You can watch the full video of Margot and I making the Affogato in my newsletter here.
Affogato
- 3/4 ounce (20ml) dark rum
- 3/4 ounce (20ml) amaro
- 3/4 ounce (20ml) coffee liqueur
- Ice cream or sorbet
- 2 shots espresso, (cooled slightly)
- In a small pitcher or measuring cup, mix together the rum, amaro, and coffee liqueur.
- Put one generous scoop, or several smaller scoops, of ice cream or sorbet into two ice cream dishes or small bowls. Douse each serving with the mix of liqueurs.
- Add a shot of espresso to each portion and serve.
