I read an article once, in the New York Times if I remember correctly, about the popularity of coffee cocktails nowadays. And a coffee purist scoffed at the concept of coffee cocktails. He couldn’t understand why anyone would want to taint the pure flavor of coffee.
My first reaction was, wow, sounds like coffee Nazi. Isn’t that like saying why mix salt and sugar in a recipe and dilute the pure flavors of both? Isn’t that like saying there should only be one flavor in any dish rather than a dish being a marriage of flavors? I can only feel sorry for that coffee purist who has consciously chosen to limit his beverage adventures.
Hell, I’m so glad I’m no purist and with no preponderance toward Hitler’s philosophy. If I were, I would never have discovered Kahlua and the world of coffee cocktails.
Speedy mixed this deep and luscious drink made with coffee and Kahlua yesterday. How could a coffee lover like me resist such an enchanting combination?
Based on a recipe from The Spirit.
- 3 ounces Kahlua Coffee Liqueur
- 3 ounces vodka
- 2 ounces creme de cacao
- 2 ounces espresso (we don’t have an espresso machine so Speedy substituted very strong brewed coffee)
- Pour all the ingredients in a shaker.
- Add ice.
- Shake to combine.
- Pour into glasses and serve.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.