Gelato, rum, and espresso—what's not to love?
, the classic cocktail gets a makeover. Patrick Smith, Manager of Bar Openings across USHG, wanted to reconceptualize the drink, tilting it further into dessert territory with the addition of one very special ingredient: gelato. You can taste the Affogato Martini at both Maialino and Maialino , the walk-ins-only wine bar next door to the trattoria.
For the coffee liqueur, the Maialino team likes Mr. Black, which has a rich flavor and just the right amount of sweetness. A splash of cherry liqueur offsets thebitterness and adds an unexpected fruity twist. And then there’s the pièce de résistance, the one simple element that elevates this cocktail from ordinary drink to decadent dessert: a scoop of gelato. Maialino opts for vanilla, but you could get creative with coffee, salted caramel, or even cherry gelato to play off of the Mr.
When it comes to serving the Affogato Martini at home, Cory Holt, Beverage Director for Maialino, recommends pre-scooping the gelato, setting each scoop into the glass that you’re serving the drink in, and freezing the prepared glasses for a minimum of ten minutes prior to drinking. The gelato freezes to the bottom of the glass, staying anchored once you pour the drink overtop rather than floating or melting into the liquid.
No matter what kind of espresso you use, the gelato makes this cocktail extra forgiving. Holt said, “It should be bracingly bitter and then you get in there with a spoon and take a bite of ice cream soaked in coffee, and that softens it.” This drink is meant to be playful, so have fun with it. Adjust proportions based on personal taste, and if that means adding a second scoop of gelato, ‘tis the season.
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