The Night Train at Bearfoot Bistro

Begin with a coffee exclusive in Canada to Bearfoot Bistro, prepare with a theatrical style in the Italian affogato tradition, and you have a dessert cocktail that is part taste indulgence, part performance art. This variation on an espresso martini uses Kona Rainforest Organic Coffee cultivated on the slopes of Mauna Loa in Hawaii. First the liqueurs are shaken with the rich, chocolaty coffee to provide flavours of orange, a range of bitters and vanilla spices. For the finale, a mousse of vanilla crème is whipped over top, followed by liquid nitrogen to chill the foam into a crispy meringue. As the nitrogen evaporates, a swirl rises, like the plume of smoke from a train. Bon voyage! 1.5 oz. Vanilla- infused Grand Marnier 0.5 oz. Amaro Montenegro ( Italian spiced Amaro) 0.5 oz. spiced vanilla syrup 1 dbl. Kona espresso coffee Shake all ingredients, and serve strained in a martini glass, straight- up with a layer of Kona coffee foam. Top with a generous amount of whipped cream. For a decadent finish, add a scoop of vanilla ice cream. Serve with a spoon.