Tag Archives: Hazelnut Liqueur

Devil’s Double Chocolate Cake Cocktail

Devil's Double Chocolate Cake Cocktail could easily skip the crushed cookie chocoloate rim for easier serve, less mess. Skip garnish all together or garnish with cookie on the side or candy kiss speared on cocktail pick. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Devil’s Double Chocolate Cake Cocktail could easily skip the crushed cookie chocoloate rim for easier serve, less mess. Skip garnish all together or garnish with cookie on the side or candy kiss speared on cocktail pick. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Devil’s Food Chocolate Cake is a most appropriate bakery treat for Halloween party season. It is dark, decadent and devilishly delicious. But in my opinion, the cake is the bones of the treat. So in this case, the cake is the cocktail. The heart of what I like about dessert.

Devil’s Double Chocolate Cake Cocktail uses flavor inspiration from the cake and whips up a little liquid magic. It is sweet and scrumptious like the dark and delicious chocolate cake. But this Devil’s treat takes minimal preparation time and no time wasted waiting on the oven to preheat. Pour, shake and enjoy. That’s no trick. Devil’s Double Chocolate Cake Cocktail is pure treat.

Devil’s Double Chocolate Cake Cocktail Recipe

Devil's Double Chocolate Cake Cocktail: Chocolate and Vanilla Vodka, Hazelnut and Coffee Liqueur, Creme de Cacao and crushed chocolate cookie garnish. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Devil’s Double Chocolate Cake Cocktail: Chocolate and Vanilla Vodka, Hazelnut and Coffee Liqueur, Creme de Cacao and crushed chocolate cookie garnish. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Devil’s Double Chocolate Cake Cocktail – recipe by Mixologist Cheri Loughlin

1 ounce Three Olives Chocolate Vodka

1/2 ounce Smirnoff Vanilla Vodka

1 ounce Bols Brown Crème de Cacao

1/2 ounce Frangelico Hazelnut Liqueur

1/4 ounce Kahlua Especial Coffee Liqueur

Crushed Oreo Cookies Garnish

Crush cookies and cream cookies to fine texture. Lightly moisten outside rim of cocktail glass with hazelnut or coffee liqueur. Dip rim in crushed cookies. Set cocktail glass aside. Place vodkas, crème de cacao and liqueurs in cocktail shaker with ice. Shake to blend and chill. Strain into prepared glass.

Creamy Devil’s Double Chocolate Cake Cocktail Variation

Take the Devil's Double Chocolate Cake Cocktail on into the winter holiday season by adding heavy whipping cream to the recipe for a white creamy cocktail version. Serve martini style or opt for on the rocks serve with cacao nib garnish. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Take the Devil’s Double Chocolate Cake Cocktail on into the winter holiday season by adding heavy whipping cream to the recipe for a white creamy cocktail version. Serve martini style or opt for on the rocks serve with cacao nib garnish. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Make this Devil may care cocktail work for you during the entire winter holiday season. Add 1 ounce Heavy Whipping Cream to the recipe above. Shake with ice along with the vodkas, crème de cacao and liqueurs. Strain into a chilled martini glass (crushed cookie rim optional) or strain into rocks glass over ice. Garnish with sprinkle of cacao nibs for a little bitter chocolate bite to the sweetened cocktail.

The creamy white texture and snowball color pair perfectly with wintry holidays. This variation of the Devil’s Double Chocolate Cake Cocktail makes a great holiday party cocktail. It could also be garnished with a mint leave rather than cacao nibs to add a hint of festive green!

Add heavy whipping cream to the Devil's Double Chocolate Cake Cocktail and serve martini style or on the rocks variation and creamier cocktail. Garnish with cacao nibs. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

Add heavy whipping cream to the Devil’s Double Chocolate Cake Cocktail and serve martini style or on the rocks variation and creamier cocktail. Garnish with cacao nibs. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist. www.intoxicologist.net}

I used Three Olives Vodka, Smirnoff Vodka, Bols Liqueur, Frangelico, Kahlua, Oreo Cookie and Hiland Dairy brands while creating this cocktail. Use the brands you have on hand and are the most comfortable using when recreating this recipe at home. The taste results should be close to the same.

Cheri Loughlin Beverage Consultant & Photography Services

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Coffee Ice Cubes for Iced Coffees & More

Pouring liqueurs over easy to make Coffee Ice Cubes – photo by Cheri Loughlin

Pouring liqueurs over easy to make Coffee Ice Cubes – photo by Cheri Loughlin

Recently frozen coffee ice cubes on Pinterest caught my eye. I don’t know about you, but most mornings in my home begin with a pot of fresh brewed coffee. At the end of the morning there is usually a little left in the bottom of the pot. I use a Capresso coffee maker that comes with a stainless steel thermal carafe. The carafe keeps my coffee hot and fresh for hours. It seems such a waste to pour fresh coffee down the drain. So when I saw the coffee ice cubes on Pinterest the creative wheels in my head started turning, leading me along a creative path to wonderful drinks I could make with frozen coffee cubes.

Making Coffee Ice Cubes

Coffee Ice Cubes are easy to make using fresh brewed coffee or left over coffee. - photo by Cheri Loughlin

Coffee Ice Cubes are easy to make using fresh brewed coffee or left over coffee. – photo by Cheri Loughlin

Really, what’s not to love?! Making coffee ice cubes is easy. Just pour fresh coffee into ice cube trays. Cover with plastic wrap so crumbs or odors from the freezer don’t get trapped in the ice. It takes roughly 4 to 6 hours for the coffee ice cubes to freeze. Take the cubes out of the tray and place them into a freezer safe container. Seal until ready to use. Make some more!

Recommended Ice Cube Trays

Tovolo Perfect Cube Ice Trays make uniform square ice. I just think that's cool! But use whatever ice tray you prefer. There are lots of great choices. - photo by Cheri Loughlin

Tovolo Perfect Cube Ice Trays make uniform square ice. I just think that’s cool! But use whatever ice tray you prefer. There are lots of great choices. – photo by Cheri Loughlin

I use Tovolo Perfect Cube Ice Trays. The Tovolo trays are easy to use, flexible and I can throw them in the dishwasher when I’m done. I also love that the Tovolo makes perfect little squares. But use whatever ice tray you like the best. The OXO Good Grips Ice Cube Tray also looks like it might be a good choice, but I haven’t used that one. It has an easy-release sliding lid so liquids won’t slosh out while carrying the tray from counter to freezer. It’s also stackable with the built in lid. You can’t do that so easily with the Tovolo tray.

Coffee Ice Cube Drink Ideas

Try Coffee Ice Cubes in Black Russians, White Russians or throw Coffee Ice Cubes in the blender with Mudslide ingredients and Vanilla Ice Cream for a wonderful recipe variation. - photo by Cheri Loughlin

Try Coffee Ice Cubes in Black Russians, White Russians or throw Coffee Ice Cubes in the blender with Mudslide ingredients and Vanilla Ice Cream for a wonderful recipe variation. – photo by Cheri Loughlin

There are many drink possibilities with coffee ice cubes. One of my biggest pet peeves about iced coffee drinks is how watered down they get before getting halfway through the drink. The first no-brainer is to start replacing regular ice with coffee ice cubes in any iced coffee recipe whether it contains alcohol or no alcohol. Instead of watered down iced coffee, the melting coffee cubes give more coffee flavor to the drink.

Add coffee ice cubes to traditional cocktails such as Black Russians and White Russians.

Use coffee ice cubes instead of regular ice for coffee flavored blender drinks like a frozen Mudslide or slushies.

Dreamy Iced Coffee

Dreamy Iced Coffee using easy to make Coffee Ice Cubes. Recipe & photo by Cheri Loughlin, Corporate Mixologist & Photographer

Dreamy Iced Coffee using easy to make Coffee Ice Cubes. Recipe & photo by Cheri Loughlin, Corporate Mixologist & Photographer

Dreamy Iced Coffee – created by Cheri Loughlin, The Intoxicologist

6 to 8 Coffee Ice Cubes

2 ounces Unsweetened Almond Milk

1-1/2 ounce Irish Cream Liqueur

1/4 ounce Hazelnut Liqueur

Whipped Cream & Shaved Chocolate – optional garnish

Fill tall glass with coffee ice cubes. Add almond milk. Top with liqueurs. Stir. Top with whipped cream and shaved chocolate if desired. Relax with a good book while your coffee ice cubes melt into sheer liquid pleasure. [I used Carolans Irish Cream. It’s a little less sweet and less thick than Baileys Irish Cream. The Irish Cream measurement might need to be altered a little bit depending upon the brand you use.]

Frozen Blender Variation: Place coffee ice cubes and liquids in blender. Add 1 to 2 Tablespoons Hershey’s Chocolate Syrup. Blend until smooth. It might be necessary to add a tiny bit more almond milk in case the mixture is too thick. Pour into tall glass or decorative glass. Top with dollop of whipped cream and shaved chocolate.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2013 Cheri Loughlin-The Intoxicologist, All Rights Reserved.

Italian Coffee

Chai Latte 010 photo copyright Cheri Loughlin

Italian Coffee

1-1/2 measure Hazelnut Liqueur

Fresh Brewed Coffee

Whipped Cream

Place liqueur in heat resistant mug. Top with fresh brewed coffee. Garnish with whipped cream.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved.

Create a Cocktail: Dubonnet Rouge, Cointreau & Kahlua

Dubonnet Rouge - Cointreau - Kahlua Especial 006 photo copyright Cheri Loughlin

I recently posted a photograph of three spirits (Dubonnet Rouge, Cointreau and Kahlua Especial) to The Intoxicologist Facebook page to encourage a little cocktail creativity. The directive: What cocktail would you create using these three ingredients plus base spirit and / or mix-ins such as juices, syrups, etc.? The following three recipes were shared in response.

Thanks to all those who shared recipe ideas! I look forward to doing this again soon.

Grape Season – via Daniel Delgado Teran

1 ounce Kahlua (Coffee Liqueur)

1 ounce Cointreau (Premium Orange Liqueur)

1/4 ounce Dubonnet Rouge

1/4 ounce Hazelnut Liqueur

1/2 ounce Merlot Juice

Sea Salt Rim

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled sea salt rimmed cocktail glass.

Bloody & Bitter – via Justin Scappaticci

1/2 ounce Kahlua (Coffee Liqueur)

1-1/2 ounce Cointreau (Premium Orange Liqueur)

1/2 ounce Dubonnet Rouge

2 ounces Blood Orange Juice

2 dashes Orange Bitters

Club Soda

Justin didn’t give instructions on glass type, but due to the volume of this drink I would imagine the Bloody & Bitter should be built in highball glass over fresh ice.

Duke of York – via Steve Asmussen

Steve didn’t leave a name for his creative concoction, so I took the liberty of naming it. Steve, if you’re reading this and would like a name change for the cocktail, let me know.

2 ounces Kahlua (Coffee Liqueur)

1 ounce Dubonnet Rouge

1 ounce Cointreau (Premium Orange Liqueur)

4 ounce Peach Nectar

Combine liquids in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice. ~ This makes an 8 ounce drink, so it might be advisable to cut the measurements in half. This makes the drink more manageable and you can take your time sipping without worrying about the bottom half of the drink becoming watery from ice melt.

What cocktail would you create using the spirits above?

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved.

Monk’s Iced Coffee

Monk’s Iced Coffee

Nilla Frappe 014 - photo copyright Cheri Loughlin2 measures Espresso

2 measures 2% Milk

1 measure Hazelnut Liqueur

Whipped Cream & Shaved Chocolate

Combine espresso, milk and hazelnut liqueur in cocktail shaker with ice. Shake until frothy. Strain into tall glass over fresh ice. Garnish with whipped cream and shaved chocolate. *Try substituting hazelnut coffee syrup for hazelnut liqueur for an anytime iced coffee treat on the go.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.