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Tag Archives: kahlua

Day 326, Cocktails 330, 331 & 332

Ahh, it was finally here.  The day that separates the professionals from the amateurs.  The day that is our biggest excuse to consume prodigious quantities of alcohol (as if Wisconsinites needed an excuse).  The day that is always 65 plus degrees in the middle of freakin’ March (yep, its true – at least for the last three years).  And finally, the day I do the all day St. Patrick’s Day Pub Crawl with Mike and Brett (even though Brett bombed out on us this year). 

Mike and I got a relatively late start, getting to Bub’s Irish Pub in Germantown at about 7am.  Not only is Bub’s an Irish pub, but they are hardcore – the kind of place that has the count down clock to St. Paddy’s day going year round.  Erin (how appropriate) was our bartender (and no, that’s not her in the picture), and she was able to serve up two tasty Irish themed cocktails for my enjoyment.

The first was the Irish Float which consisted of Bailey’s Irish Cream, Captain Morgan rum and root beer (I believe it was Sprecher).  This was very tasty with a creamy consistency.  The root beer complimented the Bailey’s very nicely and, somewhat to my surprise, the Captain Morgan added a level of complexity that complemented the drink.  As Erin and I were talking cocktails I asked if she had added any chocolate liqueur to this to add more complexity.  She hadn’t, and, unfortunately didn’t have any.  However, Kahlua often lends chocolate notes, so we tried and splash of that and it did add a nice chocolate dimension as a variant of her original drink.

The second of Erin’s drinks at Bub’s was called an Irish Flag and was served as a shooter.  This consisted of green Creme de Menthe, Bailey’s Irish Cream and Midori.  The color turns out to be the minty green of mint chocolate chip ice cream, and so does the flavor, much to my delight.  This would be an excellent shooter to have around for next St. Patrick’s day or as a chilled shooter on a hot summer day out by the pool.

Our second stop of the day was the old Rusty’s in Richfield and is now something Ed’s.  In addition to the Irish Buck I sipped on there I also had my first corned beef meal of the day, opting for a deconstructed sandwich.  The beef was very tender and tasty and complimented the Irish Buck.

Our third stop was Sheryl’s Place in Ackerman.  Nikki was our barmaid (yes, that is her in the picture, holding my Twilight Lounge business card, if you can pull your eyes away from her shamrocks) and she sold us on a cocktail with the delightful name of Leprechaun Piss.  Now, I’ve never had leprechaun piss before, so if it really tastes like this, then it’s not half bad.  Not great, but not bad either.  It consists of Island Punch Pucker, UV orange, 7 up and sour mix.  The color is this iridescent green that looks like it might have leaked out of the cooling system of your car.  Fortunately, it did taste better than that!

After finishing our piss and leaving some of our own behind it was on our ultimate destination for the day, the Tally Ho in Erin (the town, not the bartender).  The Tally Ho sets up a couple of tents and draws hundreds after the Erin parade, especially with the weather as mild as it was.  At this point I pretty much stuck to … well, I’m not sure what I stuck to.  Mike was driving, so I didn’t worry too much about it.  I do know that I stopped taking notes and just concentrated on having fun and not falling down (which is more than I can say for some of the folks who were there). 

So there’s the St. Patrick’s day report – and I promise, no more Irish drinks until next March!

Cheers!

Day 215, Cocktails 209, 210 & 211

Ahh, the day after Thanksgiving.  It’s Black Friday (a day that sounds like the plague) and like lemmings, Gwen and I got up at 5:40 to head to the local Menard’s for their 6am opening and a $100 TV.  We figured who would be at a home improvement store that early?  Well, as we drove up, the parking lot was full and the line at the door extended for several hundred feet.  We kept right on driving and went back home.  Thus, for the 3rd time now I’ll again vow to never shop on the Friday after Thanksgiving.

The day after Thanksgiving also means putting up the exterior decorations.  (The inside stuff is also going up, but that takes Gwen the whole weekend and then some).  It was a brisk, but sunny day as I pulled out the lights and ladders.  With Cookie’s help we banged it out in just a couple of hours and then admired the lights from the curb after it got dark.  It’s my first year replacing my old fashioned C9 bulbs with LED C9 bulbs.  I know I’ll save a ton of electricity, but they are just not the same.  I’m sure I’ll get used to them, it’ll just take some time.

With the lights up and a movie on after dinner, it was time for a cocktail.  Since I had just finished putting up the outdoor lights, Chevy Chase’s Clark Griswold seemed like the perfect inspiration for a new drink.  Bourbon seemed like the ideal base.  Remember the scene after the squirrel attack when Clark asks his dad how he got through the holidays and his answer was that he had a lot of help from his friend Jack?  Well, I don’t have Jack but I do have bourbon.  But what to add with it?  Peach is a flavor that works well with bourbon.  I tried a mix of 2 oz Maker’s Mark, 1 oz Stirrings peach liqueur and a dash of Peychaud’s bitters.  Hmmm, even Gwen thought that this was too sweet.  We also agreed that this wasn’t very emblematic of Clark.  This one will go back in the hopper and I’ll play around with it in the future.

So, what would a Clark Griswold taste like.  We batted around a few ideas and decided it would be cherry and chocolate flavors.  Back to mixing I went and tried 2 oz Maker’s Mark, 1/2 oz Luxardo maraschino liqueur and 1/4 oz Kahlua.  I know, Kahlua is coffee flavored, but it ends up tasting like chocolate to me when mixed with bourbon.  I tested this out on Gwen and she though the maraschino was too strong and that it was still too sweet.  I enjoyed it (big suprise there) but did agree that the maraschino overpowered the rest of the drink.

The third time was the charm.

  Clark Griswold

  • 2 oz Maker’s Mark bourbon
  • 3/8 oz Luxardo maraschino liqueur
  • 1/4 oz Kahlua

Combine all the ingredients in a shaker with ice.  Shake, shake, shake to mix and chill.  Strain into a chilled coupe or cocktail glass.  Garnish with a cherry.

We both enjoyed this one.  Even my mom thought it was good.  Just the right blend of bourbon with cherry and chocolate overtones from the maraschino and Kahlua.  So now every time we watch National Lampoon’s Christmas Vacation we’ll be able to enjoy our very own Clark Griswold.

Cheers!

Day 178, Cocktails 173 & 174

Ok, so maybe I’m being a tad melodramatic, breaking out the Peaches and Herb, but it sounded good in my head. 

Tonight’s cocktails feature a pairing that deserve to be brought together, whether its for the first time (it is for me) or its after being seperated (most likely at birth).  Kajmir is the odd blend of vodka, brandy and vanilla flavors (a gift that must be drunk!) and Kahlua, the well known coffee flavored liqueur.  I thought these two would play well together but wasn’t satisfied with just the two of them.  Orange is definately a flavor that should work.  Thus, the first of two cocktails was born.

  Orange Mocha ‘Nilla

  • 1-1/2 oz Kajmir
  • 3/4 oz Kahlua
  • 1 oz Triple Sec

Combine the ingredients in a shaker with ice and shake, shake, shake to chill and mix.  Strain into a coupe and garnish with an orange peel.

It took a couple of tries to get this just right, but once I did I had a very lovely, fall flavored cocktail.  The orange of the triple sec, mocha of the Kahlua and the vanilla of the Kajmir all blend very well without being too sweet.  I think you’ll like this one.

Next I tried to play with another fall flavor, apple.  For this effort I broke out the Calvados.  Here was the final version I came up with.

  Apple Mocha ‘Nilla

  • 1-1/2 oz Kajmir
  • 3/4 oz Kahlua
  • 1/2 oz Calvados

Combine the ingredients in a shaker with ice and shake, shake, shake to chill and mix.  Strain into a coupe, no garnish required.

Hmmm, not as good as the Orange Mocha ‘Nilla.  The Calvados is strong and even I kept dialing it back it was still front and center.  Maybe if I had gone down to 1/4 oz of Calvados, but that will have to wait for another night.

Cheers!

Euphoria!

 

Day 162, Cocktail 159 

Back at Ivee’s today for more Brown’s football and finally able to celebrate a win!  While I didn’t ask Terry for a vodka rum today, I did mix up another one to go with dinner.  I guess between the tiki drinks last night and the Brown’s win today I was ready to go for it! 

This recipe comes from the CocktailDB.  Where the name Blue Mountain comes from I have been unable to discern, but I’m sure there’s a story there somewhere – if you know it, please let me know! 

Blue Mountain 

  • 1-1/2 oz dark rum
  • 3/4 oz vodka
  • 3/4 oz Kahlua
  • 1 oz orange juice

Combine the ingredients in a coktail shaker with ice.  Shake, shake, shake to chill and mix.  Strain into a chilled cocktail glass. 

I used Appleton Estate Reserve rum and Smirnoff vodka in this drink.  This is a very good, slighlty sweet cocktail, that is perfect for a crisp fall day.  The coffee flavors of the Kahlua blend exceptionally well with the Appleton rum to create a slighty nutty flavor profile.  I’ll happily drink this cockatil again. 

Cheers!

Day 131, Cocktail 131

Live and learn…and maybe someday I’ll learn.  I was flipping through Mittie Hellmich’s Ultimate Bar Book looking for a bourbon recipe tonight.  I saw several candidates, but kept looking, not sure what I wanted.  Then I saw it, the Mint Condition.  I’ve got two bottles of peppermint schnapps that I’d love to get rid of (but cant’ bear the thought of throwing it away), and this recipe used peppermint schnapps.  Never mind that there’s a reason that I want to get rid of this stuff.  I was gonna’ make this cocktail!

  Mint Condition

  • 3/4 oz bourbon
  • 3/4 oz vodka
  • 3/4 oz peppermint schnapps
  • 1/2 oz Kahlua

Combine the ingredients in a shaker with ice cubes and shake, shake, shake to mix and chill.  Strain into a chilled coupe.  No garnish required!

Well, if you like mint flavored mouthwash, you’ll love this.  Otherwise, I wouldn’t recommend trying it. 

That said, I do think that toning down the peppermint schnapps volume and boosting the Kahlua might work.  Maybe taking it down to just 1/4 oz of peppermint schnapps and using 3/4 oz Kahlua.  That combo will have to wait for another day though.

Cheers!

Day 86, Cocktail 89

Yep, it’s another obtuse and obscure post title…what can I say?  Hall and Oates popped into my mind mostly because I’ve been listening to The Bird and The Bee’s new release “Interpeting the Masters, Vol. 1 (A Tribute to Daryll Hall and John Oates)”.  Wow, I never thought I’d see Hall and Oates regarded as masters.  Don’t get me wrong, I enjoyed them in the 80’s just like everyone else.  It’s just, well, really, Masters?  Any way, if you have not heard of The Bird and The Bee, check ’em out.  You’ll thank me some day.

So, back to cocktails.  I was idly flipping through The Cocktail Bible this evening looking for something to catch my eye.  I’ve still got a bunch of drinks bookmarked that I’ve not tried, but none of them were tickling my fancy.  Then, I turned the page, and there it was.  A cocktail called the Indian Summer.  Vodka, gin, pineapple juice, all good.  Kahlua?  Really?  I’m not a coffee fan (witnessed by the fact that the bottle of Kahlua sitting at the back of the liqueur shelf at the Twilight Lounge moved here with us from St. Louis).  But I thought, what the heck.

As I pulled out the vodka, I saw my bottle of Kajmir sitting there, all lonely as well.  While it’s not been around as long as my Kahlua, this bottle has had a couple of birthday’s.  It was a gift and I just haven’t found too many ways to use the offbeat liqueur that is a blend of brandy, vodka and vanilla.  At 40 proof, its not that strong.  It just goes against my not using flavored vodka grain I guess.  However, as I contemplated the Kahlua I was about to use, I thought that the vanilla flavor would be a nice compliment.  Thus, the Mocha Summer was born.

  Mocha Summer

  • 1 oz Kahlua liqueur
  • 1/2 oz Bombay gin
  • 1/2 oz Kajmir liqueur
  • 1 oz pineapple juice
  • tonic water, about 1/2 oz

In a shaker with 4-5 ice cubes combine the Kahlua, Bombay, Kajmir and pineapple juice.  Shake, shake, shake to mix and chill.  Pour into a chilled cocktail glass (you’ll need your 6 ouncer for this one) and then top with about 1/2 oz of tonic water.  If you really want to go uptown, shave some dark chocolate on the top for a garnish.

The vanilla in the Kajmir did it’s job and blended with the Kahlua to give a chocolate flavor the drink.  Meanwhile, the tonic water just lightened this up enough to keep it from being too heavy.  When Gwen took her first sip I thought she had just died and gone to heaven!  I’m pretty sure we’ll see this again at the Twilight Lounge.

Cheers!