Tag Archives: Chuck Taggart

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:


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!



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Cafe Flip

Cafe FlipHere’s a closer look at Chuck Taggart’s contribution to last week’s Kahlua Coffee Cream Thursday Drink Night event–The Cafe Flip (photo by Chuck).

2 oz. Kahlua Coffee Cream

3/4 oz. Fernet Branca (The bar didn’t have Fernet, so he subbed in Angostura)

1 whole egg

3 dashes Fee’s Old Fashioned Bitters

3 dashes Fee’s Aztec Chocolate Bitters

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


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