02nd Mar2012

Dessert Martinis

by David Edessa

Dessert Martinis, Written By: David Edessa

The Death of a Pastry Legend: After Dinner Dessert Martinis

Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown

I enjoy dessert as much as the next person and my personal favorite are those reminiscent of my childhood. What a better childhood dessert than a Twinkie. And know that the Twinkie has been dropped from Hostess line I chose to celebrate its memory in a cocktail. Furthermore, this week I thought I would focus more on the drink and not the history of the cocktail… Enjoy

Twinkie Martini

  • 1-1/2 oz. Pinnacle whipped cream vodka
  • 1 oz. Amaretto liqueur
  • 1 oz. Bacardi Vanilla rum
  • 1 oz. heavy cream
  • Frosting (optional)


Using your finger, coat the rim of your glass with frosting. Make sure not to miss any spots! Combine all ingredients in a cocktail shaker with ice and shake, and then strain into glass and drink. If you wish to create more of a cupcake flavor, Dump sprinkles on a plate and press glass rim into sprinkles, pressing to adhere.

Oreo Cookie Martini

  • 1 -1/2oz Vanilla Vodka
  • 1 oz. White Crème de Cacao liqueur
  • 1 oz. Bailey’s Irish Cream liqueur
  • 1 oz. Heavy Cream
  • Crushed Oreo Cookies
  • Marshmallow sundae topping


Dip the rim of a martini glass in marshmallow topping then crushed Oreo cookies then place glass in freezer. In a shaker with ice, add vodka and all other liquid ingredients. Shake until mixed; pour into prepared glass. Sprinkle with crushed Oreo cookies.

Samoa Cookie Martini

  • 1 oz. Godiva White Chocolate liqueur
  • 1 oz. Vanilla Vodka
  • 1 oz. Butterscotch Schnapps
  • 1/2 oz. Coconut Milk
  • 1 oz. Heavy Cream
  • Toasted sweet coconut flakes
  • Crushed Samoa Girl Scout Cookies (optional)


Chill a martini glass in the freezer or fill it with ice for several minutes, then discard the ice. In a shaker with ice, add vodka and all other liquid ingredients. Make a rim of coconut on a martini glass by dipping into the coconut milk then into the coconut flakes then strain the liqueur mix into the glass. If you have actual Girl Scout Samoa cookies try to crush some and add to the toasted coconut for added flavor.

Black Cherry Crème Brulee Martini

  • 1 oz. Effen Black Cherry Vodka
  • 1 oz. Vanilla Vodka
  • 1 oz. Frangelico liqueur
  • 1/2 oz. Grand Marnier or Cointreau liqueur
  • 1-1/2 oz. Heavy Cream
  • Mint leaf or vanilla bean stick for garnish


Chill a martini glass in the freezer or fill it with ice for several minutes, then discard the ice. Pour all liquid ingredients into an ice-filled shaker and shake well. Strain into the chilled glass, garnish with a vanilla stick or mint leaf.

Lemon Crème Brulee Martini

  • 1-1/2 oz. Vanilla Vodka
  • 1 oz. Liquor 43 liqueur
  • 1-1/2 oz. Heavy Cream
  • 1 tsp. Lemon Curd
  • Lemon Wedge
  • Lite Brown Sugar


Rim martini glass with lemon wedge. Dip in brown sugar. Place in freezer to chill. Place all liquid ingredients and curds to cocktail shaker with ice. Shake to blend and chill. Strain into prepared martini glass. I’m personally a big fan of liquor 43, however, if you wish to substitute it with Grand Marnier or Tuaca you can. Liquor 43 has vanilla notes that the others lack.

Tiramisu Martini

  • 1 oz. Vanilla Vodka
  • 1 oz. Godiva White Chocolate liqueur
  • 1/2 oz. Bailey’s Coffee liqueur
  • 1/2 oz. Frangelico liqueur
  • 1/2 oz. White Crème de Cocoa liqueur
  • 1/2 oz. Heavy Cream
  • Chocolate powder (more of in mix)
  • Ground Cinnamon
  • Ground Nutmeg
  • Grenadine or Strawberry syrup


Place a martini in a freezer till cold.

Combine all liquids into a shaker filled with ice. Shake vigorously until the cocktail is thoroughly chilled. Place powdered chocolate, nutmeg, and cinnamon on a flat dish and grenadine in a separate dish. Dip the rim of a martini glass in the grenadine and then dust the rim in the chocolate mix. Strain shaker into prepared glass. If you have access to toasted crushed espresso beans, they make a great garnish to float in the center of glass.

David Edessa

Photo Sources: JeffsMartinis.com, MoninStore.com, FitGirlsMartini.com, I Can’t Believe I’m Not Bitter



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David Edessa

David Edessa

David Edessa spent over twenty years managing night clubs, bars, cafes, restaurants, and after hour clubs. He has traveled and operated in major markets like Chicago, Los Angeles, Dallas, and Las Vegas, playing a major role in launching and managing restaurants. David has served as a consultant for California fine dining restaurants as well as for premier entertainment venues in Orange County, California. David has a knack for selecting the perfect taste and flavor combinations for both food and drink. He honed his skills on the culinary aspect of mixology and recipes development, with an understanding and appreciation of the liquors, beers, and wines of the world.

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