1 1/2 oz Gin1 1/2 oz Kahlua Coffee Cream (*)
1 tsp Cinnamon Simple Syrup (**)
1 Egg White
Dry shake ingredients for 20 seconds. Add ice and shake hard for 3 minutes. Strain into a highball glass and top with soda water. Add a 1/2 oz soda water to shaker, swirl, and gently pour on top. Dust top of foam with a muddle coffee bean and garnish with a Stamos stirrer (***). Add drinking straw.
Yesterday's Thursday Drink Night at the Mixoloseum chatroom was sponsored by Kahlua to promote their new Coffee Cream liqueur. For a submission idea, I decided that I wanted to do a Ramos Gin Fizz-style drink. The coffee in the liqueur made me think of breakfast, and similarly, the Ramos is a common breakfast cocktail in New Orleans akin to a Bloody Mary or Mimosa in other parts of the country. However, the presence of the curdle-able cream liqueur prevented the use of citrus products present in the Ramos, so we added some extra flavors with a cinnamon simple syrup. Cinnamon is often used to spice coffee in Mexico which thematically worked well with this liqueur which sources its coffee beans from there. The end product had a great coffee nose from the freshly muddled dark roast coffee bean powder, and the drink tasted like a coffee ice cream soda. KaiserPenguin's comment was that the Stamos was nice and light, perhaps due to how none of the ingredients were overbearing in the mix.
(*) Kahlua Coffee Cream is not out yet and will only be available for a short time (I believe it will be a Christmastime product). We estimate that a 2-3 part Kahlua to 1 part cream ratio would approximate (or here, 1 oz Kahlua and 1/2 oz cream) if this product is not yet or no longer available.
(**) Beachbum Berry's recipe in Sipping Safari is 1 stick of cinnamon broken up per 1/3 cup water and 1/3 cup sugar. Bring to a boil while stirring, and simmer for 2 minutes. Let cool for 2 hours. Strain out cinnamon bark, and store in the refrigerator for up to a month. A rush option of a 10 minute simmer (and no long no-heat steeping) would work too.
(***) Print out your own Stamos here. Pick the size depending on your mood, or make all 4 for the Full House feel.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 


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