Dark Moon Cocktail

Friday, August 12th, 2016 by

Dark Moon Square

In case you need an excuse to have a cocktail on a Tuesday, National Rum Day is August 16th. In honor of rum, we’re mixing up a batch of this cold brew cocktail. This recipe makes a pitcher and can be made in advance. Just combine the liqueur and rum (we used Kahlua and Sailor Jerry) with cold brewed coffee and store in a covered container in the fridge. When you’re ready to serve, add the cola, pour over ice, and spoon a little heavy cream over the top of each glass.

Ingredients (serves 8)

  • 1 1/2 cups cold-brew coffee.
  • 1/2 cup coffee liqueur
  • 1/2 cup spiced rum
  • 1 12-ounce bottle Coca-Cola
  • 1/2 cup heavy cream (divide among glasses)

Adapted from Bon Appetit

Celebrate Cinco de Mayo with a Cinco de Pyro

Friday, April 29th, 2016 by

Cinco de Pyro small

Margaritas are great and all, but this tequila cocktail involves ice cream, coffee, and fire. Considered an after dinner drink, the Cinco de Pyro (aka “Mexican coffee”) is more conducive to starting the party than winding things down. For a less sweet version, substitute whipped cream for ice cream.

Ingredients (per drink)

1 ½ oz. reposado tequila (high proof)
½ oz. Kahlua coffee liqueur
Hot coffee, we used our Mexican Altura
Vanilla ice cream or whipped cream

Instructions

Add the Kahlua to your mug and top with hot coffee, leaving room at the top for the tequila and ice cream. Add the tequila to a heat-proof pitcher or sauce boat, and light. Carefully pour the flaming tequila into your glass and top with a scoop of vanilla ice cream.

Homemade Coffee Liqueur

Thursday, October 29th, 2015 by

The season of gift giving and holiday parties has almost begun. This recipe is for you industrious DIYers and agoraphobics getting a jump start on gift-making in within the comforting confines of your home. Coffee liqueur is very easy to make and so worth the effort, you may never bother with the store bought stuff again. Make it with your favorite fresh roasted coffee (we like it with a mellow dark roast), and experiment with vodka or flavored vodka if rum is not your thing. We recommend making extra for yourself while you’re at it.

Jar

Ingredients

4 cups light rum

1 cup freshly ground dark roasted coffee (we used a standard autodrip grind)

2 whole vanilla beans

2 cups water

2 cups brown sugar

Directions

Bring the water and brown sugar to a boil and simmer, stirring, for three minutes. Remove from heat and let cool. Pour into an air tight container like a large mason jar and add the remaining ingredients. Store, sealed, in a cool dark place for 4 weeks, shaking every few days. If you like the flavor at that point, strain it, or let it mellow for another week or two. We used a coffee filter inside a mesh strainer to remove the grounds. The finished product will keep for much longer than it will take you to drink it.

Bottles

 

Recipe of the week: Dirty White Russian

Thursday, August 6th, 2015 by

Or Filthy Caucasian? Call it what you like, this recipe is for coffee fiends who believe that even coffee liqueur would be better with more coffee. This recipe was inspired by our dark roasted White Russian Iced Coffee, one of the best flavors of the summer. A shot of chilled coffee makes for a welcome addition to the classic drink. Try it with White Russian flavor or your favorite coffee brewed strong.

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Ingredients

2 oz. vodka
1 oz. coffee liqueur
1/2 oz. fresh-brewed coffee, cooled
1 oz. cream

Instructions

Add the first three ingredients to ice in an a old-fashioned glass. Add the cream (or milk, or the milk-like beverage of your choice) and stir. If you prefer separation between the layers, pour the cream into the glass SLOWLY over the back of a spoon. Impress all your friends.