You can’t not love an affogato. An elite-tier entry to both the dessert and beverage categories, any criticism directed its way is obtuse at best and in poor taste at worst. That said, there’s something better than an affogato – the Affogato cocktail, obviously. And if you haven’t tried one yet, you’ll have no excuse not to after reading this rather straight-forward recipe.
Who invented this drink isn’t really important because affogato-plus-booze is just too much of a no-brainer to be patented. Still, this recipe comes from walking cocktail encyclopaedia Simon Difford and was devised in 2013 to be served throughout Jamie Oliver’s sprawling hospitality empire. It ticks all the right boxes for fast, easy and bellissimo. And hey, if it’s good enough for The Naked Chef, it’s good enough for us.
Best of all, it’s stupidly easy to make. You’ll need espresso and a scoop of vanilla ice cream to start (duh!). Throw them into a blender. Then, add some grappa, a good coffee liqueur and a splash of dark crème de cacao, and blend until smooth and creamy. Pour it into a chilled coupe glass, whack a few coffee beans on top and Gennaro’s your uncle!
