What a great week it has been to be a spirits enthusiast!
February 22 was recognized as National Margarita Day and tomorrow, February 27, is National Kahlúa Day. Kahlúa Coffee Liqueur is, for me, a go-to liqueur when I’m looking for something smooth, sweet, and diverse enough to mix in a variety of cocktails. Plus – as I mentioned in my last post – I’m a sucker for coffee. The combo of the coffee and vanilla aromas in Kahlúa is just legendary.
But when it comes to stirring up a Kahlúa cocktail at home, I’m not the most creative bartender. Good thing that The Intoxicologist is around. You should read her latest blog post featuring a plethora of Kahlúa cocktail recipes. There’s enough recipes in her post to last easily indoctrinate National Kahlúa Month. I think the one that stands out to me the most is The White Monk Caipirinha. Check it out:
The White Monk Caipirinha
1-1/2 ounce Leblon Cachaça
1/2 ounce Kahlúa Coffee liqueur
1 ounce Milk
Splash of cola
Pour Kahlúa Coffee liqueur and milk into a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a highball glass Top with cola.
Wow—does February go by quickly or what!? One day you’re planning a Valentine’s Day celebration and the next thing you know the month is over. Well, as we enter its last full week, let’s drink to the shortest month of the year (and only 4 more weeks of winter) with a few Scotchtails, shall we?
February Cocktail: This cocktail’s bitterness reminds me of myself this time of year…
1 ¾ oz. Chivas Regal 12 yo
1/8 oz. Benedictine
1/8 oz. Lillet Rouge
Dash Angostura Bitters
Dash Orange Bitters
Shake these ingredients over ice and fine strain them into a chilled cocktail glass. Garnish with a blood orange peel.
Chivas Pure: Sometimes simple is just better…
1 ½ oz. Chivas Regal 12 yo
Fresh Fruit (take your pick—berries, apples, or grapes)
Stir whisky over ice in a rocks glass and add seasonal fruit. It’s that easy.
Chivas Cobbler: For those of us pining for pineapple…
1 ½ oz. Chivas Regal 12 yo
1 tbsp. chopped pineapple
1 oz. Orange Juice
¼ oz. Lemon Juice
1 tbsp. Vanilla Sugar
Muddle pineapple and vanilla sugar in a highball glass. Add the remaining ingredients and stir with ice. Garnish with a pineapple leaf and pretend you’re in the tropics!
Dear Cocktail Culture Reader,
My name is Stephanie and, as the newest contributor to the Cocktail Culture blog, I wanted to take a moment to introduce myself in hopes that you get to know me a bit better. Here are three things that you must absolutely know about me:
- I am a sports nut! Talk to me about football, tennis, basketball, soccer, baseball, college sports – I promise, I’m all ears!
- My music preferences are wide and varied, but I always love myself a bit of good ol’ 80s metal (a la Van Halen, Bon Jovi, Mötley Crüe)
- I am addicted to coffee. Hands down, cannot last through the morning (or afternoon) without it. I need more than a cup to get my daily ‘jolt’. I drink only black. I have invested a small fortune into Starbucks. You get the picture, right?
So while I could write an entire novel on how David Lee Roth is a better front man 1000x more than Sammy Hagar, I’ll dabble into something more relevant: coffee cocktails. So toss the energy drink aside and try one of these enticing java drinks instead.
- 1 part Hiram Walker® Hazelnut Liqueur
- ½ part Kahlua®
- 4 parts hot coffee
- Splash of cream
Combine ingredients and serve in a coffee mug.
- 1 shot espresso
- ½ part Hiram Walker® Anisette
- 1½ parts Beefeater® Gin
- Dash orange bitters (optional)
Pour the espresso into an empty shaker. Add Anisette, gin & optional bitters. Fill with ice, shake and strain into a chilled martini glass. Garnish with 3 espresso beans.
Triple Shot Café Latte – created by Cheri Loughlin
- 3/4 part Hiram Walker® Coffee Flavored Brandy
- 1/2 part Hiram Walker® Amaretto Liqueur
- 3/4 part Hiram Walker® Blackberry Flavored Schnapps
- 3 parts Half & Half
Combine liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a goblet over fresh ice.
I also hope to get to know you better as well. Shoot me an email or add me on Twitter @stephaniejerzy. I look forward to connecting and chatting cocktails in the near future.
Check out this great video from Pernod Absinthe, in which Joaquin Simo (of Death & CO.) waxes poetic about Absinthe, cocktails, and showing his guests a good time.
Bar Smarts is back, baby. You may recall my mentioning this bartender education program, which is put on by both Pernod Ricard and the folks from the BAR. Last fall there were a string of Advanced live session across the U.S., as well as the launch of an online version-Bar Smarts WIRED. The program is expanding so you have another chance to take part!
Bar Smarts WIRED, which is open to the public for a registration fee of $45, is now open! Visit the Bar Smarts website to learn more and register. The system will be open for two months. Bar Smarts Advanced, which is open to bartending professionals, is visiting new cities this Spring, including Seattle (4/27), Washington DC (4/29), Orlando (5/10), and New Orleans (5/12). If you are bartender/mixologist and are interested in the program, please visit the BarSmarts site to be added to the wait list. Space is limited so be sure to sign up soon.
Participants in both WIRED and Advanced will receive a Bar Smarts bar tools kit (photo above), and Advanced students will get the chance to sling drinks for the likes of Dale DeGroff, Steve Olson, Dough Frost, F Paul Pacult, Andy Seymour, and Dave Wondrich. Check out the site and smarten up!