Hey, careful man, there’s a beverage here!
If you’ve wondered what to do with coffee liqueur other than put it in your coffee or defend the integrity of your White Russian as The Dude so memorably did, here’s another idea. In fact, you may get several tonight.
Yes folks, it’s another Thursday Drink Night, starting right now in that
wretched hive of sum and villainy delightful chat room called The Mixoloseum Bar. Our sponsor this evening is Kahlúa coffee liqueur, who sponsored us last year with their limited edition holiday release Kahlúa Cream. From 4pm Pacific/7pm Eastern until midnight/3am various bartenders, cocktail nerds and assorted smartasses will gather to make original cocktails featuring Kahlúa, critique them (and quite likely, make rude remarks about one another’s mothers). You are more than welcome to join the fray.
Alas, I won’t be participating tonight, as tonight I’m still back home in New Orleans, getting ready to leave the Fair Grounds after the final performace of today’s Jazz and Heritage Festival (I think it’ll be Elvis Costello and the Sugarcanes, or else Bobby Lonero’s tribute to Louis Prima with Johnny Pennino and the New Orleans Express, or perhaps Cedric Watson & Bijou Creole) and then heading to dinner at Le Foret. And as I had to prepare this post several days in advance, before leaving for NOLA, I was far too lazy to come up with something original.
Better still is something from a couple of terrific bars.
My friend Damian Windsor made me a lovely cocktail at The Roger Room which I thought was one of his, but he told me it came from Bourbon and Branch in San Francisco. It features the somewhat unlikely combination of Bourbon, coffee liqueur (they use Tia Maria, but we’ll use Kahlúa tonight) and orange bitters. Y’know what? It works, really well. The orange plays off the chocolatey notes of the liqueur and gives it a desserty feel without making it overly sweet (one of the banes of cocktaildom, as far as I’m concerned). Lovely after dinner or any other time.
2 ounces Bourbon whiskey.
1/2 ounce coffee liqueur (Tia Maria or Kahlúa).
2 dashes Fee’s orange bitters.
Combine with ice in a mixing glass, stir for 30 seconds and strain into chilled cocktail glass. Garnish with the orange peel after expressing the oil.