Rum and Coffee Liquor based drinks. - Tiki Drinks and Food

M Melintur Tiki Socialite AKA Colonel Tiki § Portland, OR Joined: Mar 23, 2002 Posts: 324	M Melintur Posted posted on Wed, Mar 26, 2008 9:30 AM If you use pernod in my recipe, be careful. I use an eyedropper for perfect measurement - no more than 6 drops per drink. Herbsaint is more forgiving. If you have any absinthe, use that instead. Also coffee liqueur does not work well in that recipe. The coffee flavor becomes to cloying and overpowering. You could use less of a coffee liqueur, but I found that the base coffee note in the Black Magic I was trying to emulate died quickly when I used a small amount of the liqueurs (tried kahlua, tia maria, starbucks and a local McMennamin's Edgefield). I then made a coffee syrup from espresso shots and simple syrup: perfection! (I've also been known to use day-old coffee as the water part of a 2:1 simple syrup and that works just as well for you penny pinchers) Perhaps I'll have to start playing around with more coffee recipes and post them.

If you use pernod in my recipe, be careful. I use an eyedropper for perfect measurement - no more than 6 drops per drink. Herbsaint is more forgiving. If you have any absinthe, use that instead.

Also coffee liqueur does not work well in that recipe. The coffee flavor becomes to cloying and overpowering. You could use less of a coffee liqueur, but I found that the base coffee note in the Black Magic I was trying to emulate died quickly when I used a small amount of the liqueurs (tried kahlua, tia maria, starbucks and a local McMennamin's Edgefield). I then made a coffee syrup from espresso shots and simple syrup: perfection! (I've also been known to use day-old coffee as the water part of a 2:1 simple syrup and that works just as well for you penny pinchers)

Perhaps I'll have to start playing around with more coffee recipes and post them.

Post #369415 by Melintur on Wed, Mar 26, 2008 9:30 AM