#murlarkeycoffeewhiskey

[jollybartender]

Toasted Almond

Coffee liqueur is supposed to add a toasty flavor to amaretto in this dessert drink with a kick. And it does this very well. Even though amaretto tastes more like cookies than almonds, there is more of a nutty note in this drink due to the roast of coffee in the liqueur. The only coffee liqueur I keep on my home bar is MurLarkey coffee whiskey, which I sweeten with a teaspoon of sugar syrup to get it closer to a dessert ingredient that will work in a creamy drink.

See the recipe on my website.

[jollybartender]

Coffee Grasshopper

This is a final instillation of the Grasshopper series of cocktails that use creme de menthe and cocoa flavors in cream to make a creamy dessert drink. This time I'm using white creme de menthe to blend mint flavor into the mix without turning the whole thing a mucky green color that green creme de menthe would create when mixed with coffee liqueur. Here again is MurLarkey coffee whiskey, a good stand in when the sweetness of creme de menthe is enough to balance. And again the rich roasted taste of real coffee infused into the whiskey makes for an interesting twist to this old cocktail. This recipe makes the original drink even stronger.

See the recipe here.

[jollybartender]

Coco Chanel

This cocktail is named after the famous fashion designer. I have trouble believing that Coco Chanel would drink such a rich cocktail, however. The recipe is simple, almost too easy, with almost three ingredients. I changed it up, however because I chose MurLarkey coffee whiskey instead of Kaluah. Since the coffee infused whiskey has no sugar, I added a tsp. of black tea and demerara sugar simple syrup that I had left over from making Swedish Punsch. Since I've not posted the Punsch recipe, I'll give a description of my syrup: Make a cup of hot black tea and dissolve a half cup of demerera sugar into it. Allow it to cool and store it in a sealed container in the refrigerator for up to two weeks.

See the recipe on my website.

[jollybartender]

Mocha Mint

I was afraid that this cocktail would be too much like a dessert. It was far from that, though. A combination of liqueurs that add coffee, chocolate and mint in equal measure, what's not to like about the Mocha Mint?

Even better, since there's plenty of sugar in the cremes, I could use MurLarkey coffee whiskey

without having to add more sugar to balance it. If anything the coffee whiskey was the balance.

1 1/2 oz. coffee liqueur (MurLarkey coffee whiskey used)

1 1/2 oz. white creme de menthe

1 1/2 oz. white creme de cacao

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

[jollybartender]

Fuzzy Martini

Not a real Martini (with dry vermouth). Just sayin'! But that aside, this is a pretty good cocktail in much the same spirit of the Martini. The recipe calls for three kinds of flavored vodkas: vanilla, peach and coffee. I am not someone who keeps flavored vodkas around; I flavor them myself, which I did in the case of the vanilla vodka. I happened to have two whiskies that are flavored, however. This changed the character of the original 90's era cocktail to something a little more pioneer-style with young whiskey notes on top of rich vanilla vodka. This cocktail had all the hallmarks of a craft drink, not some fake Martini.

See the recipe on my website.

[jollybartender]

Mudslide

This pretty cocktail is a favorite of mine from the 1980s. There's been plenty of versions of this drink, but it is pretty much a Bailey's cocktail with vodka and coffee liqueur. The recipe I used doesn't include chocolate syrup, but I feel like it is a nice touch. Chill the glass first, then add the syrup in fun patterns like the floral one above or swirls. Be imaginative. I used two MurLarkey products for this drink in addition to Bailey's Irish Cream Liqueur. First I needed vodka, and Divine Clarity fits the bill. Coffee liqueur is also necessary, but since Bailey's adds plenty of sweetness in itself. You don't need a sweet coffee liqueur, though. So MurLarkey Coffee Whiskey is perfect and keeps the cocktail strong when a sweet coffee liqueur would make for a weaker cocktail. So go strong with this recipe.

[jollybartender]

Anatole Coffee

You can't go wrong with this list of ingredients used with iced coffee and prepared perfectly. This coffee drink is mild on alcohol and strong on caffeine, so enjoy it in the afternoon as a nice treat. I did a few things that made Anatole Coffee especially nice. One was I used MurLarkey coffee whiskey, which is dry with no sugar. There's enough sugar in there anyway, but the coffee whiskey has a lot of real cold brew coffee flavor. Then I used coffee chocolate shavings that give off a great mocha scent and flavor in the whipped cream.

See the recipe on my website.

[jollybartender]

Ten-Gallon Cocktail

Break out your big hats, 'cause we're off to the rodeo with the Ten-Gallon Cocktail. This is one among many cow and cowboy cocktails that involve coffee liqueur. But I'm not convinced that the Ten-Gallon is a dessert drink just because there's egg white. If you have your own infusion of coffee and spirits, this is the time to use it. Kahlua is too sweet and you need bold coffee flavor here. MurLarkey coffee whiskey is a cold brew of coffee and white whiskey. There's no added sugar so you can control for that. Use MurLarkey coffee whiskey with at most a half teaspoon of sugar. The sweet vermouth takes care of the rest. And again, Imagination gin is here because too much juniper would make this drink British. It's not. So drink American gin.

See the recipe on my website.