Amaro Affogato
Gelato, espresso, and a generous pour of amaro — dessert and digestivo at once.
The Method
How to make it
- 01
Chill a small coupe or dessert glass, then add the scoop of gelato.
- 02
Pour the amaro over the gelato first so it pools at the base.
- 03
Pull the espresso and pour it over the top while it's still steaming.
- 04
Grate dark chocolate over the surface and serve with both a spoon and a straw.
Bartender's Tip
Amaro first, espresso second. Reverse the order and the espresso melts the gelato into soup before the amaro ever reaches the bottom of the glass.
A Little History
Affogato — literally "drowned" — is a fixture of Italian dessert menus, and adding a liqueur is the traditional home upgrade. In the Calabrian south the pour is usually Amaro del Capo; in Milan it's Ramazzotti or Fernet.
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One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
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