If, after devouring chef Scott Bryan’s paprika-spiked Spanish octopus at Bacchanal, the craving for something sweet strikes, look no further than the tiramisu. But don’t expect a traditional iteration of the Italian favorite.
Naren Young, who helms the bar at this Bowery newcomer, has transformed the eggy, java-soaked ladyfingers classic — his favorite dessert — into an ethereal cocktail. While many a confection-inspired libation can be gimmicky, and cloying on the way down, Young’s liquid version of tiramisu is balanced and sophisticated, uniting the rich Italian coffee liqueur Galliano Ristretto with Marsala wine from Sicily and white creme de cacao. His deconstructed recipe also calls for signature mascarpone cheese, as well as a shot of espresso and chocolate bitters that add round, earthy depth. “It’s just a delicious cocktail; the perfect end to a meal,” says Young. Lest you forget this is an post-dinner treat that rivals any proper pudding, a Valrhona chocolate garnish amplifies the cocoa notes.