Carmel Magazine

Carmel Magazine HO15

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156 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 5 drink Tiramisu Martini Anton & Michel Mission Street at 7th Avenue Carmel • 831/624-2406 Photo: Kelli Uldall T ranslated from Italian, the word tiramisu means "lift me up," or more poetically "take me to heaven," appropriate for the famously decadent dessert made with ladyfingers dipped in coffee, layered with a whipped mix- ture of eggs, sugar and mascarpone cheese, and dusted with cocoa. Restaurants often serve tiramisu in a glass, but not exactly the way Anton & Michel serves it. The popular downtown Carmel restaurant delights its customers with a Tiramisu Martini, with four liquors and a rim dusting of crushed Oreo cookies. Anton & Michel General Manager Bert Simpson invented the drink, and calls it a "liquid dessert" that will make people forgot about the Brandy Alexander (Cognac, fresh cream, crème de cacao). "It tastes just like tiramisu," Simpson says. "It's a chilly treat on a hot day." —Larry Harland P R E PA R AT I O N : In shaker, pour equal parts of each ingredient over ice and shake. Strain into martini glass rimmed with crushed Oreo cookies. I N G R E D I E N T S : • Van Gogh Double Espresso Vodka • Butterscotch Schnapps • Frangelico Hazelnut Liqueur • Bailey's Irish Cream

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