TDN Kahlúa: Levez-Vous
I know, the edition of Thursday Drink Night (brought to you by the CSOWG and the Mixoloseum Bar chat room) sponsored by the good folks at Kahlúa was supposed to be three weeks ago, on April 29. Turns out it had to be postponed, even though I had scheduled a post to go up during my Jazzfest vacation. No TDN that night after all, but hey, a very tasty coffee liqueur cocktail recipe went up.
This time I had some time to think and prepare, and was able to offer an original drink. There was a bit more incentive this time, as our sponsor added this to the fray:
The “Kahlúa Brunch Drink Challenge” — submit your hot or cold (but not blended, please) “Kahlúa Brunch Drink” idea during this TDN and a panel of both marketing and mixology experts will choose one to be featured at a Tales of the Cocktail coffee bar. To find out which drink was chosen, just show up to the coffee bar Wednesday morning of Tales — the selected drink will be credited, of course, and will be available each morning, Wednesday-Saturday.
Sheesh. We’re not going to make it to Tales this year, so if I win I won’t even get to serve my drink. Hrmph. Oh well … whether I win or not, I’m still happy with the drink. My idea was a cold eye-opener that still had a coffee kick. I included Kahlúa as per the rules but added cold brewed coffee to extend the coffee flavor without additional sweetness (New Orleans-style coffee & chicory is, of course, preferred). The rye and brandy base make for a good New Orleans drink too, with a little bitter orange edge from the Torani Amer plus that dash of the newly-resurrected 1934-style Herbsaint Original (a nod to my Italian music teacher in high school, who was fond of a slug of anisette in his coffee).
The rye I used was Sazerac (“Baby Saz,” the 6-year) and the Cognac was Pierre Ferrant 1er Cru du Cognac Ambre, which is a 10-year (substitute any good VSOP). The photo … is nonexistent, ’cause I actually had two drinks to work on last night and I was too lazy to set anything up. You can probably imagine what it looks like. (Maybe I’ll edit the post later on and add one, but for now … sorry.)
1-1/2 ounces Sazerac Rye
1/2 ounce Pierre Ferrand Ambre Cognac
1/2 ounce Kahlúa
1/2 ounce cold brewed coffee
1/2 ounce Torani Amer
2 dashes Legendre Herbsaint Original
1 dash Regans’ Orange Bitters No. 6
Combine ingredients with ice in a mixing glass and stir for no less than 30 seconds. Strain into a 6-ounce cocktail coupe and garnish with the orange peel after expressing the oil and rubbing it on the rim.
Wes remarked that he didn’t see a brown drink as particularly “brunchy,” but people drink coffee or coffee-based drinks at brunch, don’t they? Anyway, I wouldn’t complain if you insisted on a splash of cream, but I like it this way.