Mixing at Malo: Kahlua Coffee Cream TDN

CIMG3822What a night! Last Thursday, Kahlua Coffee Cream hosted the Mixoloseum’s Thursday Drink Night. I joined a group of cocktail bloggers & enthusiasts at Malo Restaurant out in L.A. and had the opportunity to try a few tasty tipples. A few notables in attendance included Matt Robold of Rumdood, Marleigh Riggins-Miller of Sloshed!, Chuck Taggart of Looka!, and Natalie Bovis-Nelsen of The Liquid Muse. All-in-all it was a great group and they contributed some awesome cocktails over the course of the evening (keep reading for recipes).

We started the evening by tasting Kahlua Coffee Cream straight. It’s a new product and some of the folks in the bar had yet to try it. We also did a quick taste comparison with Bailey’s coffee-flavored product and discussed the differences and similarities. There was quite a bit of praise for Kahlua Cream straight and it’s natural cream and coffee flavors—but also a little bit of curiosity about how the product would perform in cocktails. Cream liqueurs aren’t always the easiest to mix with—they curdle when added to fruit juice and the consistency can be tricky to balance.

But our crew (and, of course, everyone who joined in online) were up to the challenge. And they came through with some winners. Here were a few of my favorites of the night:

Stamos Gin Fizz by Frederic YarmCIMG3824

1 ½ oz. Gin

1 ½ oz. Kahlua Coffee Cream

1 tsp. Cinnamon Syrup

1 Egg White

Shake with ice and strain into a highball glass. Top with soda water. Dust with muddled coffee bean.

(In addition to having the best cocktail name of the night, Frederic came through with this beauty, which lightened things up a little bit with the soda water topper.)

Nahuatl by Darcy O’Neil

1 oz. El Dorado

½ oz. Kahlua Coffee Cream

½ Egg White (can use whole if desired)

¼ tsp Angostura Bitters

Root Beer

In a cocktail shaker, put the rum, Kahlua, Angostura, egg white, and a single large ice cube (ping pong ball sized). Shake vigorously until the ice is no longer rattling around inside and the egg white is really frothy. In a tall 8 oz. glass, fill 1/3 with well-chilled Root Beer. Pour the contents of the shaker into the glass and top with more Root Beer if necessary. Grate some nutmeg on top and serve.

(I didn’t get to try this one but I am so intrigued by the use of Root Beer…it is most definitely on my list.)

CIMG3830Mother’s Milk by Chris Carlsson

1 oz. Scorpion Silver Mezcal or Mijes Joven

1 ½ oz. Kahlua Coffee Cream

1 tsp. Agave Syrup

Dust with grated nutmeg or cinnamon.

(Some thought it was too smoky but I absolutely loved it.)

Café Flip by Chuck Taggart

2 oz. Kahlua Coffee Cream

¾ oz. Fernet Branca

1 whole egg

3 dashes Fee’s Old Fasnioned Bitters

3 dashes Fee’s Aztec Chocolate Bitters

Separate egg and dry shake the white. Add other ingredients and the yolk. Shake and strain into a wine glass. Top with freshly grated nutmeg.

(The bar didn’t have Fernet, but Chuck found a fine substitute-delicious.)

Pisco Caliente by JoshCIMG3833

2 oz. Pisco

1 oz. Orange Juice

½ oz. Kahlua Coffee Cream

1 Egg White

1 dash old fashioned bitters

Top with dash cayenne pepper

(Sounded a bit strange to me but I ended up loving it.)

A huge thanks goes out to Rachel (our gracious bartender for the evening) and the rest of the folks at Malo. And thank you to all who participated, both online and in person. Happy drinking, all!


Filed under bars, events, Recipes

4 responses to “Mixing at Malo: Kahlua Coffee Cream TDN

  1. Chris

    What was the Fernet subber?

  2. Chuck ended up using (at Marleigh’s suggestion) Angostura bitters as the sub for Fernet, and it actually worked out wonderfully. It’s a completely different drink with the sub (I went home and tried his original recipe), but the Ango version of the drink was delightful if you ask me.

  3. Pingback: Cocktail Culture

  4. Pingback: Looka!» Blog Archive » Thursday Drink Night: Kahlúa Coffee Cream

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