Some people drink it straight, some on the rocks, some make a Brown Cow with milk.
But there are many cocktails that you can experiment with.
Mix it with Amaretto and cream.
Try a Mudslide with vodka and Bailey’s Irsih Cream.
Add Cuarenta y Tres .
Add it to coffee for a hot winter drink.
Make a Kahlua Bushwacker with Malibu rum, coconut milk, dark rum and creme de cacau; top up with milk and ice.
Kahlua Root Beer Float, add root beer and vanilla icecream.
A Kahlua Mai Tai made with vodka and fresh lime, pineapple and orange juice.
Want to get fancy? Kahlua Marshmellow Shots. Toast marshmellows, hollow out and add Kahlua.
The Milky Way add Frangelico liqueur, Bourbon and same quantity milk.
White Russian, add fresh cream and ice.
Monte Cristo – Trple Sec, cup of coffee, whipped cream, chocolate shavings and orange zest.
And… don’t forget to celebrate:
Happy National Kahlua Day
on 27th February.
I haven’t added recipes, or links, if you need them, maybe you shouldn’t go near the cicktail cabinet.
A tangy blend of Perique, Hennessy, Havana Club and vanilla syrup.
It’s a freezing cold weekday night and I find myself in a place called Barts – a discreet, prohibition-style cocktail bar in the heart of Chelsea, brimming with stuffed animals, quirky antiques and young professionals – many of them drinking cocktails made with tobacco liqueur.
Tobacco as an ingredient in drinks isn’t completely new, but it is rare. Back in 2003, a group of Floridian cocktail makers began making tobacco-spiked cocktails in an attempt to defy the smoking ban. One such drink was the ‘Nicotini’ made using vodka infused with tobacco leaves – its purpose being to recreate the effects of a cigarette.
At the same time in New York, cocktail makers were trying to recreate the taste of cigarettes with drinks like the ‘Smokeless Manhattan’ made of port, Laphroaig whisky and orange bitters, which apparently tasted like a Marlboro Red.
In 2010 a hotel bartender called Jonathan Condesa in Mexico City invented a cocktail called the D.F.Irreverente, made by mixing rum, pineapple juice and the contents of a cigarette together and then straining it into a glass. But until now, there hasn’t been a liqueur actually distilled using tobacco.
The cocktails I’ve come to try tonight are made using Perique Tobacco Liqueur produced by scientist come craft-distiller, Ted Breaux, who makes the spirit in France using distilled Louisiana Perique – one of the rarest and strongest tobaccos in the world.
“It’s made in roughly the same way as gin is,” says Ted. “But instead of using juniper berries we use tobacco. The concept was to take an immensely powerful substance and then to reduce it through distillation into something very subtle but full of flavour.”
A flavour that Ted describes as: “sitting in an old leather armchair, in a cosy library where your favourite grandfather has smoked his pipe a few hours before.” It’s a longwinded description, but Ted’s liqueur seems to have struck a chord with consumers. Perique has recently appeared on the menus of some of London’s most exclusive cocktail bars, including Barts, Paramount and Ten Manchester Street.
Source: The Guardian Read more
*Holy Smokes image, not that referred to in the article – Recipe here
When I was a kid, I had heard about Rose Hip Syrup, but I haven’t heard about it for years. Occasionally, things from the past bubble to the surface and make you wonder. Rose Hips did and sent me off googling.
Rose Hips are the fruit of the rose bush. Most people don’t know that roses have fruit and seeds because they never see them. The rose bushes are pruned for more pretty flowers.
But I have seen the fruit of rose bushes and I never connected the two.
I did find out that Rose Hip Syrup is good because it has lots of Vitamin C.
You can use rose hips in all sorts of things, jams, jellies, sauces, soups and seasonings. Also rose hip tea.
Roses are related to apples, so it’s not surprising that rose hips look like little red apples.
You can find out much more on About.com
If you want to have a go at jam or jelly, check out: Simply Recipes there’s a great story, photos and recipes for both.
And of course the story wouldn’t be complete without knowing that there is also a liqueur made from rose hips.
Licor de Rosa Mosqueta
An interesting rarity. Dark red colour, very pasty. Pleasant taste with a certain sweetness and hardly noticeable alcohol presence (16 vol. %). To drink straight or to mix with sparkling wine.
But you may have to search for it.
Where there’s a liqueur, of course, there’s a cocktail. You can check out a recipe for the Pink Gin Fizz on Mint Demonde blog.