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Hold the cream

Kahlua is a natural for coffee-flavored cocktails
From the Bartender | Search restaurants | Archives

March 5th, 2008 issue

VLADIMÍR WEISS/THE PRAGUE POST
Not just for breakfast anymore: Mandarin Oriental's version of a cocktail-hour pick-me-up is bitter and sweet.
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Coffee liqueur is essential to a well-stocked bar.
Some people sip the dark-brown, bitter alcohol like a cordial. But far more often you find it in cocktails or popular shots, such as the B-52, Colorado Bulldog, Black Russian, White Russian, Mudslide — or even the simple Kahlua and cream.
There are many brands of coffee liqueur available on the market. Some present more intense flavors or a less sticky mouth feel, but Kahlua remains popular around the world.
The Mexican specialty is produced from Arabic coffee beans, roasted and blended with sugar, other ingredients and neutral spirit. Because of its overall sweet taste, Kahlua softens the sting of alcohol. Yet it still provides an initial burst of bitterness and a strong coffee flavor.
In combination, the sugary and gently bitter nature of Kahlua allows it to work nicely in cocktails. Many aficionados prefer other brands for sipping.
Martin Hamáček is bar manager at Barego in the Mandarin Oriental, located at Nebovidská 1, Prague 1–Malá Strana. Tel. 233 088 777.

ESPRESSO-TINI COCKTAIL

Ingredients:
4 centiliters premium vodka (such as Russian Standard Platinum)
1 centiliter Kahlua
1 centiliter sugar syrup
1 espresso (small)
Preparation:
Fill a cocktail shaker with ice.
Pour in all ingredients.
Shake as you would for a martini cocktail and strain into a glass.
 


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