A cocktail as sway-inducing as the Dean Martin song it’s named for, the That’s Amore tastes like liquid tiramisu. A staple on the dessert menu at The Bar Room in New York, the cocktail is a light but silky combination of vodka, Patrón XO Cafe, nutty Frangelico and honeyed Drambuie. The pièce de résistance? A ladyfinger rim.
1.5 oz Vodka
.25 oz Drambuie
.25 oz Frangelico
.25 oz Patrón Cafe
2 to 3 Ladyfingers, Crushed (for the rim)
- Crush 2-3 ladyfingers in either a food processor on pulse, or with a muddler in tin or glass, until coarsely ground. Reserve the crushed cookies in a small dish.
- Pour a little simple syrup into a shallow dish and roll the outside of a rocks or a double old-fashioned glass in the syrup to act as an adhesive for the ground ladyfingers.
- Gently roll the outside of the glass in the ladyfinger crumbs to create a thick cookie rim. Wipe any crumbs out of the inside of the glass.
- Rinse the inside of the glass with a little Pernod.
- Pour the remaining ingredients into a mixing glass, add ice and stir for about 30 seconds.
- Strain into your cookied-glass and add a large ice cube.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.