Let’s celebrate National Ice Cream Day with bourbon, ice cream and espresso in this Bourbon Affogato – a Kentucky take on a traditional Italian affogato. I’ll keep it short as I don’t normally post on Sundays, but I can’t resist something fun for National Ice Cream Day.
An affogato is the perfect dessert, it comes together in minutes, and it has both ice cream and coffee in it. In a word: belissimo!
Of course, I’ll be adding bourbon to it, as all Kentuckians do when they discover a new dessert or treat. Some call it testing. I call it bourbon-ifying.
For a traditional affogato, you keep things very simple. A couple scoops of vanilla ice cream and a warm shot of espresso poured over and served immediately. Oftentimes with only a dusting of espresso powder or chocolate shavings as garnish.
To keep things simple, I’m adding some bourbon, Woodford Reserve, in my case. And a bit of Rivulet pecan liqueur. Rivulet is far and away my favorite pecan liqueur, and I love the dense, toasted pecan flavor from it. Unlike other pecan liqueurs or whiskies I’ve tried it’s not too sweet for me.
A dash of chocolate bitters, a small shaving of a dark chocolate bar and you have a bourbonified coffee milkshake forming in your coupe. It’s a National Ice Cream Day miracle.
If you’re not feeling like a cocktail, make it the traditional way, and leave out the bourbon and liqueur. Add a toasted pecan or two to the top and you’ve got a lovely after dinner dessert to cool you off in hot weather.
- 1 ½ oz warm espresso
- 1 ½ oz bourbon I used Woodford Reserve
- ½ oz Rivulet pecan liqueur
- 1 dash chocolate bitters
- 2 scoops vanilla ice cream
- Garnish: chocolate shavings
- Put two small scoops of vanilla ice cream in a chilled wine or coupe glass. Combine warm espresso, bourbon and Rivulet and pour over the ice cream. Top with chocolate shavings and serve immediately with a spoon.