My LAVAZZA
Tiramisu Cocktail For Two
This recipe was created as a result of a coffee cocktail competition among students at the Florida International University Chaplin School of Hospitality & Tourism Management. Congratulations to the winning student, Myanh Vo. Myanh is currently completing her Master's degree in Hospitality & Tourism Management at Florida International University – Biscayne Bay.
INGREDIENTS
For the foam:
- 250 grams of 2% milk
- 250 grams of orgeat syrup
For the drink:
- 1.5 oz Havana Club Añejo Classico
- .25 oz Demara syrup
- .25 oz Banana liqueur
- .75 oz Coffee cordial
- 1 oz freshly brewed La Reserva De !TIERRA! Selection coffee
- Cookie dust for garnish
EQUIPMENT
- Isi canister
- N20 charger
- Cocktail shaker
- Strainer
- Rocks glass
PREPARATION
Step 1: Add milk and orgeat syrup to an Isi canister.
Step 2: Add one N20 charger to the canister, shake, and allow to chill.
Step 3: Add the Havana Club Añejo Classico, demerara syrup, banana liqueur, coffee cordial, and coffee to your shaker.
Step 4: Add ice and shake.
Step 5: Strain cocktail into a rocks glass.
Step 6: Using your Isi canister, pipe the milk foam to the top of the glass.
Step 7: Level the foam to the top of the glass, spread evenly.
Step 8: Top with cookie crumbs.
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