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Cannoli Martini

A show-stopper dessert cocktail that transforms everything you love about traditional Italian cannoli into a silky, indulgent martini. Creamy ricotta, amaretto, vanilla vodka, chocolate chips, and pistachios come together in a sophisticated drink topped with a crispy cannoli shell garnish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 cocktails
Course: Drinks and Beverages
Cuisine: Italian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup whole milk ricotta cheese room temperature
  • 1/4 cup heavy cream chilled
  • 2 ounces amaretto liqueur
  • 1.5 ounces vanilla vodka
  • 2 tablespoons powdered sugar
  • 2 tablespoons chocolate chips finely chopped
  • 1 tablespoon shelled pistachios finely chopped
  • Ice cubes as needed
For Rim and Garnish
  • 2 tablespoons ricotta mixture for rim
  • 3 tablespoons ground pistachios and mini chocolate chips mixed for rim
  • 2 whole crispy cannoli shells for garnish

Equipment

  • Cocktail shaker or mason jar with lid
  • Jigger or shot glass for measuring
  • Strainer
  • Bar spoon or long cocktail spoon
  • Two martini or coupe glasses
  • Small shallow bowl for rim mixture
  • Fine-mesh strainer for powdered sugar

Method
 

  1. Add the ricotta cheese to a small bowl and stir vigorously for about one minute to break down any lumps and create a smoother texture.
  2. Sprinkle the powdered sugar over the ricotta and stir until no white streaks remain.
  3. Pour the chilled heavy cream into the ricotta mixture and fold gently until you reach a uniform, mousse-like consistency.
  4. Fold the finely chopped chocolate chips and pistachios into the ricotta cream until they're evenly distributed throughout.
  5. Mix together the ground pistachios and mini chocolate chips in a shallow bowl. Spread a thin layer of the ricotta mixture around the outer rim of each martini glass, then press the rim into the pistachio-chocolate mixture so it adheres evenly.
  6. Pour the amaretto and vanilla vodka into a cocktail shaker filled with ice.
  7. Shake the amaretto and vodka with ice for about 10 seconds until the shaker becomes frosty on the outside. Strain the mixture into a separate container, then return it to the shaker with the ricotta cream mixture and a few fresh ice cubes.
  8. Shake the entire mixture vigorously for about 15 seconds so the ricotta cream becomes fully incorporated and creamy. Strain into your prepared martini glasses, being careful to fill them evenly so you don't lose the rim garnish.
  9. Position a whole crispy cannoli shell across the rim of each glass so it sits at an angle and serve immediately.

Notes

Keep your martini glasses in the freezer for at least 10 minutes before serving for best results. Use room temperature ricotta for smooth blending. The ricotta cream mixture can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reshake with fresh ice before serving to restore the creamy texture.