Kado
Adding hazelnut liqueur to this take on an espresso martini is a great idea. Adding a scoop of creamy vanilla ice cream to that drink is downright Nobel Prize worthy. The hardest part of making the Kado, named after Indigenous rituals in Brazil, is having the patience to let the ice cream soften before scooping.Checkout Where The Food Comes From Cookbook Review: Alpine Cocktails (With Recipes)Created by mixologist Gabriel Bressane of Bela Vista at Rosewood, Sao Paulo, Brazil. Photography by Greg McBoat. Reprinted by permission of Gibbs Smith Books.
Equipment
- cocktail shaker
- chilled coupe glass, recommended
Ingredients
- 1½ ounces aged rum
- ⅔ ounce Frangelico, or other hazelnut liqueur
- ⅓ ounce coffee liqueur
- 1 ounce espresso
- ¼ ounce Simple Syrup, page 8
- 2 dashes cocoa bitters
- 1 scoop vanilla ice cream
- grated nutmeg, for garnish
Instructions
- Add rum, hazelnut liqueur, coffee liqueur, espresso, simple syrup, and cocoa bitters to a shaker filled with ice. Shake vigorously.
- Place a scoop of vanilla in the chilled coupe glass. Pour through a fine-mesh strainer into the glass and garnish with nutmeg.
- Enjoy!
About the Author
Allyson Reedy is a food writer, restaurant critic, and novelist. Her work has been published in a number of newspapers and magazines, including The Denver Post and Bon Appétit. She is the author of several cookbooks, including 50 Things to Bake Before You Die, The Phone Eats First, and Beach Cocktails. She lives in Colorado with her children, husband, and pug.