With the popularity of farm-to-table dining still growing as fast as the produce itself, “eat local” is now a state of mind rather than a trend. But Four Seasons Hotel Firenze has put a lusciously liquid new spin on the idea with a drink made from ingredients found within 100 kilometers (that’s 62 miles) of the historic hotel.
The Tiramisu Cocktail is based, of course, on the beloved dessert where biscuits are dipped in coffee, then layered with a whipped mixture of egg yolks, mascarpone cheese, marsala wine and cocoa. It’s the creation of Luca Angeli, mixologist at the hotel’s elegant Atrium Bar and a former winner of the Italian Barmen Association’s Cocktail Competition. “My idea was to represent Italy through this world-famous dessert,” he explains. “It’s a simple and light cocktail suitable both our national and international guests.” We’ll drink to that!
Check out Luca’s irresistible recipe — complete with distances for each ingredient…
1-½ oz (40 ml) Vin Santo from Badia a Coltibuono, an ancient Tuscan estate producing wine since the Renaissance (61.8 km, or 38.4 miles)
¾ oz (20 ml) cream from the local farm Il Palagaccio, which dates back to the XII century (38.3 km, or 23.7 miles)
1 oz (30 ml) vanilla ice cream, homemade (0 km)
1 brewed espresso made from the beans at Espresso Giada, an artisanal roastery in Pistoia (49.3 km, or 30.6 miles)
1 Cantuccio di Prato Biscottifico Antonio Mattei, a typical Tuscan almond biscuit (23.3 km, or 14.4 miles)
3 coffee beans from Espresso Giada (see above)
Cocoa Sao Tomé powder by Roberto Catinari in Agliana, an artisanal chocolatier (30.5 km, or 18.9 miles)
1. Turn a slightly damp martini glass on its side and place 1 tbsp of the cocoa powder at the top edge. Turn the glass slowly to rim the top half of the inside of the glass with cocoa.
2. Place remaining ingredients in a martini shaker and strain into the glass.
3. Garnish with more cocoa and 3 espresso beans.
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