Dunkin’ and Baskin-Robbins Chicago Speakeasy Pop Up Password: Gotta Affogato!

Dunkin’ and Baskin-Robbins Chicago Speakeasy Pop Up Password: Gotta Affogato!

This Wednesday, Baskin-Robbins and Dunkin’ took over Untitled Supper Club speakeasy in Chicago, and the password for entry? Gotta Affogato! Celebrity host Anthony “Spice” Adams, former football defensive end and co-host of “The Great American Baking Show,” gave media and influencers a sneak scoop at the new treat.

This March, the two sister brands have teamed up to launch Affogato in Dunkin’ and Baskin-Robbins combination stores nationwide. Taking deliciousness to the next level, this Italian treat “drowns” Baskin-Robbins ice cream with Dunkin’ espresso. To learn more, check out this blog post on the story behind Affogato.

Not only was Affogato served at this speakeasy pop up event, but also signature Dunkin’ and Baskin-Robbins cocktails, including a Dunkin’ Inspired Espresso Martini. To make one at home, see the below recipe!

Sherrie Tan


Dunkin’ Inspired Espresso Martini


  • 1 Dunkin’ Espresso shot
  • 1 ½ oz. coffee liqueur
  • 1 oz. vodka
  • Ice


  1. Add the espresso, coffee liqueur and vodka to a shaker full of ice.
  2. Shake vigorously for about 10 seconds.
  3. Strain into a martini glass and serve!


You can get a first taste of Affogato with a free sample at one of the 1,300+ Dunkin’ and Baskin-Robbins combo-locations nationwide on Monday, March 18 between 10:00 a.m. and 2:00 p.m.*. If you find yourself in New York, Chicago, New Jersey and Florida, you’re in luck – those locations boast the highest concentration of combo locations in the country.

Let us know what you think on Facebook, Twitter and Instagram using the hashtag #gottaaffogato.

To learn more and stay up to date on all things Dunkin’, sign up for email alerts at news.dunkindonuts.com/alerts and follow the latest on Baskin-Robbins at news.baskinrobbins.com/.

*Offer valid on March 18 from 10:00 a.m. – 2:00 p.m. at participating locations nationwide, while supplies last.

Photo Credit: Sherrie Tan