As far as coffee goes, I’ll admit I am not a huge fan. I work at a place where coffee is the expected as soon as you walk in the door, with myself often making the coffee and serving it to visitors and employees alike. However, I never understood the reason why I should drink something hot when it’s already hot outside, at least in Louisiana.
My dislike for coffee itself as a beverage of choice should not be construed as I hate the flavor of coffee. Give me coffee ice cream or whip me up a mocha frappacino and I’m a happy man.
Having already a good coffee liqueur in your home bar is a must, however, and mine is no exception. I’ve made many cocktails with that black elixir for those coffee drinkers out there that bleed the stuff. I was thrilled to receive, although it’s been quite awhile, a sample of the limited edition Kahula Coffee Cream.
In a word, it’s delicious. It’s like a frappacino with a little umph. Silky smooth on the palate with the great flavor of coffee you’d come to expect from Kahula. It’s a cream liqueur that remains shelf-stable for quite some time, however, it’s recommended that you refrigerate it after opening to help in the shelf-life of the product.
Last night just so happened to be one of the times where family comes over and I get the chance to flex my mixology skills by whipping up some tasty libations. Armed with a full freezer of ice and some good-looking citrus, I was prepared. As the night progressed and the hummus and blue corn chips and mojitos (more on a wonderful product there), the focus turned to a coffee based cocktail or two.
Here’s what I came up with:
Move Over, Mudslide!
Move Over, Mudslide!
- 2 oz strong coffee (I used a Senseo brew)
- 2 oz Kahula Coffee Cream
- 2 oz Half-n-Half
- 1 oz Rich Simple Syrup
- Combine all ingredients in an ice-filled shaker. Shake the devil out of it, until you can’t hold the shaker anymore.
- Strain through a mesh strainer, as to help cut down on the amount of foam you serve.
- Serve in a pre-chilled cocktail glass
There you have it. Yes, I know it’s incredibly sweet and quite tame for a cocktail. But, allow yourself to tweak it a bit for your audience, perhaps with a clear, tasteless spirit of your choosing, and I’m sure everyone will be quite happy.
Cheers!
Great to see you posting again! This drink just might come in handy when the weather gets hotter and humid down here.
This was one of the most delicious concoctions you have ever come up with. They should serve this at Starkbucks. It tasted like the most delicious cold, creamy coffee. I would rather have had it served it a BIG glass with a straw because I could have drank a whole bunch of these. It was great.