Tag Archives: Kahlua cocktails

National Kahlúa Day

Nothing says National Kahlua Day better than a Kahlua on the Rocks. Fill a glass with ice, add Kahlua, stir and garnish with fresh orange zest.

We don’t need a reason to celebrate our favorite rum and coffee liqueur but we’ll take today as a sign from the liquor gods above to mix up a drink with Kahlúa.

Kahlúa can be simply enjoyed simply on the rocks stirred and topped with a bit of orange zest (trust me, you won’t want to skimp on it!), served in a shot, or mixed into a variety of cocktails and warm coffee beverages. I also simply enjoy adding Kahlúa with some homemade whipped cream (my boyfriend makes great whipped cream using Hiram Walker’s hazelnut liqueur!) to hot chocolate for a different dessert option. And, “upping the ante” a tad bit more, another warm Kahlúa beverage is the Monte Cristo, as featured below:

Monte Cristo:

  • ¾ oz. Kahlua
  • ¾ oz. Hiram Walker Triple Sec
  • 1 cup coffee
  • Whipped cream
  • Chocolate shavings
  • Orange zest

Rim a glass coffee mug with sugar. Add liqueurs and fill with hot coffee. Stir. Top with whipped cream, chocolate shavings, and orange zest.

Cheers!
SJ

 

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What the Traffic Spike!?

What does a Mocha Martini (pictured above) have to do with Cocktail Culture web stats? Keep reading to find out!

Upon arriving back into the office this week I noticed that I had quite the jump in my traffic over the weekend, as made available from the handy WordPress stats. Inquiring minds need to know: what caused the traffic spike? While I’d like to imagine that the few of you readers out there not named My Mother felt compelled enough to share my clever wit and writing style on this blog amongst your friends (cough cough!), I delved a bit deeper into the WordPress statistics…

I quickly discovered that “Kahlúa” and many of this site’s previous blog posts with Kahlúa cocktails happened to be the major trend. And then – it clicked! In addition to Sunday being a night to pay homage to Hollywood’s greats at The Oscars, it was also a night to pay homage to that most “delicoso” treat from Veracruz, Mexico. That’s right, I totally missed that Sunday was National Kahlúa Day.

…Fail.

So now to offer those readers coming for Kahlúa recipes a little something in return for visiting me here at Cocktail Culture – RECIPES! However, I am going to defer from the “delicioso” website offerings and the more-than-expected White Russian, and offer some cocktails with more imaginative uses for the liqueur that combines 100% Arabica coffee and sugarcane.

Salúd!

Mocha Martini

  • 2 1/2 parts ABSOLUT Vodka
  • 1 part Hiram Walker White Crème de Cacao
  • 1/2 part Kahlúa Coffee Liqueur

Mix all ingredients in a cocktail shaker filled with ice. Shake for at least ten seconds. Strain into a chilled martini glass.

Banana Mudslide - an imaginative dessert with the flavors of Hiram Walker and Kahlua

Banana Mudslide

  • 1/4 part Kahlúa Coffee Liqueur
  • 1/4 part Irish Cream Liqueur
  • 1/2 part Hiram Walker Crème de Banana
  • 1/2 part ABSOLUT Vodka
  • 1 part Milk or Cream

Add all ingredients with ice to a blender. Completely blend and serve in a highball or double Old Fashioned glass.

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Kahlúa Now and Then

My mom's winning ad sketches for Kahlúa campaign back in 1979. Way to go, Mom! Makes me thank our lucky stars for design software today.

Don’t adjust your dials, cocktailians. The old Kahlúa ad you have just stumbled upon is surprisingly not a feature on A Dash of Bitters , it’s still me here at Cocktail Culture.

Back in “nineteen-seventy-mumble-mumble…” (well, that’s how she says it!) my mother was an aspiring graphic design student at Syracuse University. Kahlúa approached her class with an opportunity to make some sketches for an ad campaign. Her sketches were selected and she was generously paid the sum of $300. Oh, how the times – and, drinks! – have changed. There is so much more variety for the original coffee rum today than just a White Russian, Black Russian, or Kahlúa Coffee. Not that there’s anything wrong with that…

Here are two more drinks that were submitted during a Kahlúa-sponsored Thursday Drink Night in the Mixoloseum and were up for consideration to be featured at the Kahlúa Coffee Bar at Tales of the Cocktail.

Dolemit, By Gabriel Szaszko
4 oz whole milk
1 ½ oz brandy
1 oz Kahlúa Coffee Liqueur
½ oz Trader Tiki’s Vanilla Syrup

Look at all that attention to detail!

½ oz Benedictine
2 dashes mole bitters

Shake/strain into a pint glass half-filled with ice. Top with grated nutmeg and 3 cardamom speared on a cocktail pin.

Breakfast Bracer Flip, By Paul Clarke
1 ½ oz Maker’s Mark
1 oz Kahlúa Coffee Liqueur
1 whole egg

Shake with ice, strain, and garnish with a grated coffee bean.

My next blog post will highlight the cocktail to be featured at the Kahlúa Coffee Bar during Tales of the Cocktail.  Keep the drum roll humming (just like your Vuvuzelas) for just a tad bit longer. I promise this drink is nothing like Mommy Dearest’s sketches (sorry Mom!)

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Kahlúa Inspirations

Thursday Drink Night brings out the creative, the complex, and the all out crazy when mixologists and home bar enthusiasts gather together in the Mixoloseum chat room. Kahlúa, the famed coffee liqueur, sponsored Thursday Drink Night on May 20 and we had a great number of drink recipes submitted for the accompanying Kahlúa Brunch Drink Challenge. You can read more of the challenge here and see other submissions I’ve posted on here.

Many thanks go out to Fred and Keith for participating in the Kahlúa TDN and for sharing their Kahlúa inspirations on their own blogs – just maybe we’ll see one of their concoctions featured at Tales in July!

Solitary Confinement by Keith P

1.5 oz rye
.5 oz Lemon Hart over proof rum
.75 oz Kahlúa
.5 oz Green Chartreuse
Bar spoon cane (simple) syrup

Stir all of the ingredients in the mixing glass with cracked ice until well chilled and strain the mixture into the serving glass and garnish.

Veracruz Sling by Frederic Yarm

1.5 oz. Kahlúa
.75 oz. Lime Juice
.5 oz. Orange Juice
.25 oz. Angostura

Shake and strain into a rocks glass. Top 1 oz soda. Float coffee bean for garnish.

I hope these delicious recipes inspire you to create your own Kahlúa cocktail at home. Cheers!
-SJ

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Kahlúa Javatini

I’m not a huge proponent of iced coffee. I like my coffee served hot. And preferably black. However, Mutineer Magazine‘s latest blog post from Ashley Routson may sway my opinions on the matter.

Check out this recipe, created by Ryan Willbur of LA’s Intelligentsia Coffee and Tea. Plus, I love the tips provided on how to make and store enough iced coffee for up to two weeks – that makes my morning routine about 100x more simplified. I may have just discovered my new morning jolt.

Kahlúa Javatini

1 part Kahlúa
1 part whole milk
2 parts iced coffee concentrate*
1 part filtered water
1 dash curacao

Shake ingredients with ice, strain, and serve up in a martini glass. Garnish with a light sprinkle of fine coffee grounds.

*For the iced coffee concentrate:
Use a medium or light roasted coffee. Grind one pound of coffee coarse. In a larger pitcher, combine coffee and nine cups of cold water. Allow coffee to soak and brew for 18-24 hours. Filter the concentrate by pouring the mixture through cheesecloth into another vessel. Refrigerate. Concentrate can be stored and used for up to two weeks.

I encourage you to revert back to Routson’s blog post for more Iced Coffee creations, which call for a slew of Kahlua’s flavored products, Mocha and Hazelnut.

Enjoy turning your Good Morning into a Great Morning.
-SJ

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Kahlúa and Fernet: A Lip Smacking Combo

If there was one ingredient I was excited to see in the Kahlúa-sponsored Thursday Drink Night (well, besides the Kahlúa, duh…) it would have to be the appearance of Fernet Branca. Yes, Fernet, that bitter Italian digestif, has a soft spot in my heart.

Here are a few more submissions for the Kahlúa Brunch Drink Challenge that spurred from the Mixoloseum chat room, capitalizing on the Kahlúa-Fernet duo. Maybe you’ll see one of these tipples featured at the Kahlúa Coffee Bar during Tales of the Cocktails! You’ll have to come by and find out.

Cheers!
-SJ

Veracruzan Swashbuckler by Rick Stutz

1.5 oz aged rum (Zaya)
1 oz Kahlúa
.5 oz orange juice
.25 oz Fernet Branca
1 dash absinthe


4 Stars by John Hearn

1 ¼ oz. Lairds Bonded
Lemon Peel
¾ oz. Kahlúa
½ oz. Fernet Branca
2 tsp Benedictine

Muddle lemon peel, add Lairds Bonded, Kahlúa, Fernet Branca, and Bénédictine. Shake & strain.

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Kahlúa Thursday Drink Night Cocktails

If you were unable to attend last night’s Thursday Drink Night, you definitely missed a great evening of cocktails and conversation. The TDN theme of the evening was Kahlúa (aka “I better go brew some more coffee”), and Mixoloseum members went to the nines in presenting original cocktails inspired by the rum and coffee liqueur.

Before moving forward, we must extend a huge thank you to Michelle Sanders, Senior Brand Manager for Kahlúa, for joining the chat room and educating us all on this product.  She shared with us photos from her excursion to Veracruz, Mexico, where Kahlúa boasts its rich history, along with her favorite recipe of the moment, The Kahlúa Sour.

Kahlúa Sour:

1 1/2 oz. Kahlúa

1 oz. fresh lemon juice

1/2 simple syrup

Combine ingredients over ice. Shake. Strain into rocks glass.

TDN participants had an added incentive to contribute their drink recipes last night:  a panel of both marketing and mixology experts will choose one beverage to be featured at a Tales of the Cocktail coffee bar. To find out which drink was chosen, you’ll need to show up to the Kahlúa Coffee Bar inside the Hotel Monteleone where the selected drink – credited, of course – will be available each morning, Wednesday -Saturday.

We will feature over the next several weeks a slew of the cocktails submitted for the Kahlúa Brunch Challenge. We’ll begin with the evening’s very first submission from our night owl, Tiare.

Sweet Wake Up:

1 oz chicory coffee
1 oz warm milk
0.75 oz Kahlúa
0.75 oz dark rum
Garnish Dark cocoa dust

Brew a cup of Café au Lait, add dark rum and Kahlúa and stir. Dust a little dark cocoa on top.

There was also this charmer, submitted by Chuck Taggart:

Levez-Vous:

1-1/2 ounces Sazerac Rye
1/2 ounce VSOP Cognac
1/2 ounce Kahlúa
1/2 ounce cold brewed coffee (NOLA-style coffee & chicory preferred)
1/2 ounce Torani Amer
2 dashes Herbsaint Original
1 dash Regans’ Orange Bitters

Combine with ice and stir for 30 seconds, strain into a large cocktail coupe and garnish with an orange peel.

Check back in to Cocktail Culture, as we will continue to share more recipes submitted for the Kahlúa Brunch Challenge. But don’t expect to see a selected brunch beverage any time soon – you’ll have to show up to Tales for that!

Cheers!
SJ

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