Everyone knows the day starts off a little better when coffee is involved. So in theory every Happy Hour burns a little brighter when coffee is there to shake things up.
Espresso Martinis have long been a cocktail hour favorite. In my opinion, Espresso Martinisare best served with fresh made espresso and rely on light sweetness rather than heavily sweetened, dairy froth. In fact, one of my favorite twists on the traditional Espresso Martini uses a mix of rum and Irish whiskey for depth of whispered smoke throughout the cocktail.
The Butterscotch Espresso Martini adds an extra turn of events to this cocktail’s usual flavor profile. The cocktail is still heavily laced with espresso flavor and lightly sweetened. But the butterscotch schnapps softens the bitter flavor edges often present in strong espresso. It also brings the slightest bit of vanilla to the cocktail. Very nice indeed!
Butterscotch Espresso Martini
Butterscotch Espresso Martini – recipe by Cheri Loughlin, The Intoxicologist
1-1/2 ounce Shellback Silver Rum
1 ounce Dark Crème de Cacao
1/2 ounce Butterscotch Schnapps
1-1/2 ounce fresh Espresso – cooled
3 Coffee Beans
Place liquid ingredients in a cocktail shaker filled two-thirds full with ice. Shake to blend and chill. Mixture should become frothy. Double strain with fine mesh strainer into a chilled martini glass. Garnish with coffee beans on the top.
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The Butterscotch Espresso Martini recipe was commissioned by representatives of Shellback Rum as part of The Intoxicologist Corporate Mixology program. Find more recipes created by Cheri Loughlin for Shellback Rum on this site and at ShellbackRum.com and by following Shellback Rum on Facebook.
If you love those little chocolate covered Junior Mints® candies commonly sold at theaters, then this Mini Mint shot is for you. The bigger bonus is you get to share this shot with a friend. Sharing is caring after all. The Mini Mint shot is an easy layered shot. A slow pour is all it takes to keep this shot perfectly clear.
The Mini Mint shot is minty fresh with light chocolate flavor and barely there hint of coconut. It rolls over the tongue with glossy smooth finish. The lush factor makes this shot completely decadent. You might want to save that second shot for yourself!
Mini Mint Layered Shot Recipe
Mini Mint – recipe by Cheri Loughlin
3/4 ounce Coconut Vodka
1 ounce Crème de Cacao
1 ounce Crème de Menthe
2 Dollops Chocolate Syrup
Place a dollop of chocolate syrup in the bottom of two shot glasses. Set aside. Combine coconut vodka, crème de cacao and crème de menthe in a cocktail shaker with ice. Shake until well chilled. Strain half of the contents of the shaker into each of the prepared shot glasses. Pour slowly and carefully so the chocolate doesn’t combine with the rest of the ingredients.
Champagne is one of the ultimate celebratory drinks. It is bubbly, tickles the nose and just feels festive. It’s perfect! So why mess with perfection? Because we can! There are also many opportunities to host celebratory parties and events in the months ahead. Halloween, Thanksgiving and Christmas all offer numerous occasions to bust out the bubbly. It’s time to start planning ahead for those brunches, lunches and parties that wake the dead.
The Black Pearl champagne cocktail is lush tasting with dark, rich color. It is easy to make with three liquid ingredients and simple maraschino cherry garnish. Make the Black Pearl even easier to serve to a group by making the cognac and coffee liqueur base ahead of time so it is ready to serve with one pour. This is a perfect drink for pirate themed Halloween parties. You could also include the Pirate’s Punch, Scarlet Pirate, South Pacific drinks for on the rocks sipping and the Wench’s Sister shot for pure fun.
Black Pearl Champagne Recipe
1 ounce Cognac
1 ounce Coffee Liqueur
3 ounces Brut Champagne
Place a maraschino cherry in the bottom of a champagne flute. Combine cognac and coffee liqueur in a cocktail shaker with ice. Shake until well chilled. Strain into the champagne flute over the maraschino cherry. Top with chilled brut champagne.
Make this ahead of time in batch quantity with the following directions:
1 – 750ml Bottle Brut Champagne – chilled
Combine the following in a glass bottle with lid:
9 ounces Cognac
9 ounces Coffee Liqueur
4-1/2 ounces Distilled Water*
Refrigerate until well chilled and ready to serve. *Addition of distilled water takes the place of shaking individual servings with ice. This small amount of water compensates for the dilution factor or shaking with ice.
When ready to serve add the following to each glass: