Depresso is the feeling you get when you run out of coffee. Keep this recipe on hand and that'll never happen.
A chef friend recently asked me to create a frozen cocktail that would remind him of his morning joe with extra whipped cream. Well, it’s 5 (a.m. or p.m.) somewhere my friend, so it’s time to enjoy this Depresso and its creamy flavor that’s perfect for an afternoon pick-me-up.
- 2 ounces vanilla vodka
- 1 ounce raspberry liquor
- 1 ounce raspberry puree
- 1 healthy squeeze of chocolate syrup
- 4-6 espresso cubes
- 1 scoop vanilla ice cream
- 1/2 cup whole milk
In a blender, combine all ingredients except for ice cream and milk and blend well. Once blended, remove and set aside. Clean blender. Blend ice cream and milk and layer with the liquor blended mix in a tall glass. Top with whipped cream and garnish with fresh raspberries and a chocolate raspberry cookie.
— Matthew Serrano, bar chef at the Table Creekside and Phillippi Creek Oyster Bar
Join the Neighborhood! Our 100% local content helps strengthen our communities by delivering news and information that is relevant to our readers. Support independent local journalism by joining the Observer's new membership program — The Newsies — a group of like-minded community citizens, like you. Be a Newsie.