Great Baltimore cocktails, The Tiramisu Martini at Rusty Scupper

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March 19, 2013|By Meekah Hopkins

I have two things to thank the Inner Harbor's Rusty Scupper for this week.

One, they've answered the age-old question (no, but seriously) of "What can you reasonably drink — not shoot — with Rum Chata?" and two, they've created a dessert cocktail I can finally enjoy.

If you've never tasted the Italian confection Tiramisu, wine director Julian Demiri's description might be a little lost on you: "It's Tiramisu, in a glass." But if you have? It should say everything.

Tiramisu, which translates to "pick me up," is an Italian dessert made of sponge cake that has been dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with Marsala wine and cocoa.

Demiri's Tiramisu is near identical in taste. Except, for my money, better because, mmm, it's a martini. Drunken dessert? Yes, please.

In this version, the Rum Chata (a play on traditional Mexican horchata) stands in for the Marsala wine and the whipped egg and mascarpone. Rum Chata combines Caribbean rum and dairy cream to create a rich, spicy vanilla taste. An equal portion of espresso wakes up the cocktail, while the chocolaty flavor of crème de cacao mimics the layers of cocoa. A little kick of amaretto smoothes the edges of the espresso while adding a hint of almond — a smart mimic of the sponge cake.

If you're worried about the Tiramisu Martini being too decadent, don't be. And if you scoff at the idea of ordering a girly drink, reconsider. Demiri acknowledges that women always seem to be the first at the table to sample the goods here. But part of the reason this drink has continued to extend its run on the Scupper's list of drinks on special is the cross-over appeal. "Once she orders it, her husband does, then her friend's husband does and soon the whole table has Tiramisu Martinis," Demiri admits.

Have your cake and drink it, too.

How to Make The Tiramisu Martini

2 oz. Rum Chata

1 oz. crème de cacao dark

2 oz. espresso

1/2 oz. Amaretto Disaronno

Make a single espresso. Mix ice, Rum Chata, crème de cacao and Amaretto Disaronno in a martini shaker, shake; add espresso when ready. In a chilled martini glass, pour chocolate syrup around the glass and strain the mix from the shaker to the glass. Sprinkle a little bit of cinnamon powder on the top and enjoy.

Where to Get The Tiramisu Martini

Rusty Scupper

02 Key Highway, Inner Harbor



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