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I had no idea how I was going to wrap up Alexander Week. Any sort of liqueur-based Alexander seemed too obvious/easy, the thought of a Rum Alexander held no appeal (maybe if I used a sorbet instead of an ice cream/gelato? But still, meh) and a Vodka Alexander — well, I’d actually made one of those a few weeks ago, using an unflavored vodka and the exact-same recipe as I did for the gin Alexander (with the white creme de cacao and the mint chip gelato). It tasted OK, not at all bad, but from a mixology standpoint I was uninspired by it.
Then I remembered the espresso-infused vodka we’d made a while back, and then I thought about affogato.