Spike the Pick me Up

Spanish coffee

South Padre and the Rio Grande Valley offer many fine dining restaurants. And part of the experience for me, after a delectable appetizer and a top notch entree, is a coffee drink at the end. Sometimes I keep it simple with just coffee and Irish whiskey. Or if I want somethinhg sweeter, coffee with a shot of Bailey’s Irish Cream does the job. But just like you can get interesting craft cocktails, coffee drinks can also be creative. And they don’t need to be hot. Here are a few:

Spanish Coffee (pictured)

3 oz good coffee
2 oz Kahlua (I use 1 oz to cut the sweetness)
1/2 oz triple sec (or better yet, Grand Marnier)
1/2 oz aged rum (maybe Flor de Caña 7 year old?)
Also: lemon wedge, sugar and whipped cream

Use the lemon wedge to wet the rim of a cocktail coffee glass or other glass of your choice. Dip into the sugar so it is rimmed. If you have a kitchen torch, you can torch the sugar. Add the coffee, Kahlua, triple sec and rum. Stir once. You can add whipped cream and even nutmeg or grated chocolate.

Espresso Martini

2 oz vodka
3/4 oz Kahlua
1 oz warm espresso or strong coffee

Add all ingredients into a shaker of ice and shake until well chilled. Strain into a martini glass. You can garnish with coffee beans.

 

Long Island Iced Coffee

(Oh boy! When I first made this one, I didn’t think it could be good, but yes it is)

1/2 oz Bailey’s Irish Cream
1/2 oz Kahlua
1/2 oz vodka
1/2 oz rum
1/2 oz tequila (I like Dulce Vida)
2 oz cold brew coffee (or iced coffee)
2 cups ice

Add all ingredients into a shaker of ice and shake until super chilled. Strain into a cocktail glass over fresh ice. Delicious and packs a punch.