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!
- 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.