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Kahlua Presents: Iced Coffee For Adults

Kahlua Milky Way Kahlua Javatini Kahlua Choco Coffee

L to R: Kahlua Milky Way, Kahlua Javatini, Kahlua Choco Coffee

At Mutineer Magazine, we get really excited over the marriage of two fine beverages (that is most definitely a wedding worth dressing up for).

Coffee is often an ignored bedfellow to liqueur. Most often, coffee cocktails are viewed as simply just an after dinner drink. They rarely ever take center stage. Until now, that is. This summer, the awesome folks at Kahlua (a coffee liqueur) are determined to revamp coffee cocktails, but with an icy twist.

Although he is known for his obsession with the “The White Russian” [or Caucasian], even Jeffrey Lebowski must tire of taking his Kahlúa the same way every time. I am confident enough to say that the following Kahlúa cocktails have the potential to sway “The Dude” away from his fine beverage of choice…

Kahlua Bottle The Milky Way

Part one:
1 part Kahlúa Hazelnut
2 parts whole milk
1 part bourbon whiskey
Shake and pour in a collins glass with ice.
Part two:
1 part Kahlúa
2 splashes sweet vermouth
2 parts heavy cream

Add all ingredients to a small whip cream charger or blender. Charge or blend on speed two. Spoon the Kahlúa whipped cream on top of the drink.

Kahlúa Javatini

1 part Kahlúa
1 part whole milk
2 parts iced coffee concentrate*
1 part filtered water
1 dash curacao

Shake ingredients with ice, strain, and serve up in a martini glass. Garnish with a light sprinkle of fine coffee grounds.

*For the iced coffee concentrate:
Use a medium or light roasted coffee. Grind one pound of coffee coarse. In a larger pitcher, combine coffee and nine cups of cold water. Allow coffee to soak and brew for 18-24 hours. Filter the concentrate by pouring the mixture through cheesecloth into another vessel. Refrigerate. Concentrate can be stored and used for up to two weeks.

“The Milky Way” and “Kahlúa Javatini” were created by Ryan Willbur of LA’s Intelligentsia Coffee and Tea.

Shaken, Not Stirred

1 part Kahlúa Mocha
1 ½ parts rye whiskey
½ part cold brewed coffee
½ part simple sugar
1 part whole milk

Slow shake and pour into a Collins glass. Top with seltzer.

Kahlúa Choco-Coffee

1 part Kahlúa Mocha
1 ½ parts cognac
½ part simple sugar
1 part cold brewed coffee
½ part cream

Hard shake with ice and pour into a sour glass.

“Shaken, Not Stirred” and “Kahlúa Choco-Coffee” were created by Cora Lambert of RBC NYC.


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