World Whisky Day is the one day that you can post a picture of a dram, shout Sláinte Mhath and call it an Instagram day. But I truly love whisky and find it one of the most versatile spirits. So, while there are plenty of drams in my future today I wanted to share something special....whisky for dessert.
This is the Siciliano, named for the birthplace of the granita. It features Green Spot Irish Whiskey, Creme de Cacao, Grand Marnier, simple syrup and chocolate bitters. The granita topping is Orange Blossom cold brew coffee made by Domain Cold Brew, Don Ciccio & Figli Cerasum and simple syrup. The white lace trim is made with an edible cake decorating product called sugar veil. Coupe glass, tiny silver spoon, and pinkies out while eating, required.
Whisk(e)y works wonderfully in a dessert cocktail. There is a caramel, vanilla, honey like warmth that comes from whisky that lends itself marvelously to dessert. Although don’t limit yourself, it’s pretty great with pancakes and bacon too. Happy World Whisky Day! Enjoy this beautiful and simple summer dessert in a glass.
- 12 oz Domain Orange Blossom Cold Brew Coffee
- 4 oz simple syup
- 2 oz Don Ciccio & Figli Cerasum
Mix and pour into a shallow open dish and place into the freezer. After an hour scrape with a fork. continue freezing and scraping until the consistency is firm pebbles.
- 1.5 oz Irish Whiskey
- .5 oz Grand Marnier
- .5 oz Creme De Cacao
- .5 oz Simple Syrup
- 2 dashes chocolate bitters
Mix all ingredients over ice and until well chilled. Pour into coupe glass. Gently spoon granita mix into cocktail. Continue until you have a heaping ice cream size portion on top. Serve with a small spoon and straw.
The sugar veil trim can be made well in advance and stored in an airtight container. It is attached to the glass with drops of water to soften it. Complete Instructions on www.sugarveil.com