Ya’ll. Shit is getting real around here with this quarantine business. Those of us who are lucky enough to be able to stay safely at home (and I see you, those on the front lines or those who cannot afford to – please know you are recognized) have a whole lot of time on our hands.
In my case, this has meant I’ve been doing a whole lot of a little bit of everything (but little to no lot of any one thing), with thusly very little to show for the nearly two months this has been going on.
What were we talking about? SQUIRREL!
On the plus side, this has meant I’ve had some time to really dive into some more complex beverage recipes and start thinking more about the future trajectory of SFM. I can’t say tackling a Tiramisu Martini recipe has specifically topped that list… but, when a friend of mine recently celebrated a birthday and her obsessed self challenged me to come up with a low carb martini based on a flavor profile better known to people who eat cake with their hands, I just couldn’t pass it up.
This was probably my most interesting challenge to date. From my research it turns out that, aside from the coffee boozy situation, there is somewhat inconsistent agreement on the primary flavors making up a Tiramisu martini. One thing everyone did agree on: it required lots of super sugary liqueurs to achieve success. Oh, hell no. So, let’s break down the primary flavor profile for Tiramisu: ladyfinger cookies, cream/Marscapone cheese, booze (usually rum), coffee, chocolate, vanilla, cinnamon. Turns out, most of these flavors can be replicated by just using spices, or sugarfree flavored syrups mixed with silver rum. The ladyfinger cookies gave me a little bit of trouble; there is such a thing as “sugar cookie vodka” but it has about as much sugar in it as you’d expect to achieve a flavor like that. I finally gave up and decided to cut the cookie flavor and see how things went without. And you know what – it was pretty damn good.
Tiramisu Martini (1 carb)
Ingredients (makes one drink):
- 1.5 oz rum
- 1.5 oz heavy cream (I used half & half, but it’s personal preference)
- 1 teaspoon of Marscapone cream (you don’t HAVE to include this, but I actually think this is what made the drink – it made it more substantial & added a nice tang)
- 1 oz espresso, chilled (you could sub this with coffee liqueur, but watch the sugar content)
- 0.5 oz Sugar Free French Vanilla Torani syrup
- 0.25 oz Sugar Free White Chocolate Torani syrup (this is optional – you can use chocolate flavor, or just increase the vanilla syrup amount)
- 1 squeeze of preferred liquid artificial sweetener (I like Stevia) IF NEEDED – taste test first
- Dash of cinnamon
- Dash of unsweetened cocoa powder
- Put all ingredients into a cocktail shaker, add ice, and shake well.
- Rim martini glass with unsweetened cocoa powder (if it’s not sticking, try wetting rim first with a little bit of sugar free syrup, flavor of choice, then try again).
- Pour contents of cocktail shaker into prepared glass and enjoy.