HOLIDAY RECIPES cream it’s not just for coffee
The Classic Cordial Spruces Up Holiday Cocktails
or years, the cream category suffered from an old-fashioned, one- amarula dimensional image. It was something you added to your coffee for a swinging F kick, to be enjoyed while reading on the recliner. These days, safari with support from inventive mixologists and exciting new product rollouts, customers are realizing that creams also make a great base for decadent cocktails.
For years, master mixologist Alex Ott has offering. “We fi nd that mixologists are re- BAILEYS PEPPERMINT CREAM been a fan of Amarula Cream, the smooth ally excited,” Nash adds. “The more you 2 oz. Baileys with a hint of liqueur made from South Africa’s marula can show the versatility, the better; you can Mint Chocolate fruit, so he was especially enthused for the have it neat, on the rocks and now there’s 4 oz. hot chocolate chance to incorporate it into cocktails. “It this cocktail facet.” Fresh whipped cream can be challenging to create refreshing, spe- Check out the following recipes to see Candy cane cialty drinks using cream liqueurs. With that how easy it is to give creams a modern boost. Mint leaf said, there are so many cocktail possibilities that people don’t appreciate, especially with CREAM COCKTAIL RECIPES Crush candy cane with the back of a Amarula’s amazing array of fl avor character- spoon. Pour hot chocolate and Baileys istics,” he says. Ott’s experimenting has led BAILEYS TOASTED to creations like the “Amarula & Eve” with ALMOND BRITTLE citrus vodka and lychee juice. 1 oz. Baileys with a hint of Caramel The new-to-market, limited edition ½ oz. hazelnut liqueur Kahlúa Coffee Cream combines Kahlúa ½ oz. vanilla liqueur made from handpicked 100% Arabica cof- 1 oz. half & half fee beans and fresh, natural cream. It is Crushed almonds another product that hopes to illuminate Honey cream’s potential in well-made cocktails. Ice cubes “It’s absolutely the right time to launch and reward consumers with a new product,” says Mix equal parts honey and warm water. Stir Andy Nash, Kahlúa’s brand director. “Our until dissolved and place in a small bowl. starting point was getting a liquid that Place crushed almonds onto a small plate. tasted fantastic. Now, going to cocktail bars Dip the rim of a martini glass into honey water and seeing what the top mixologists can do and then into crushed almonds. Pour Baileys, when they’re given a cream is fantastic.” hazelnut liqueur, vanilla liqueur and half & The “Kahlúa Cognaccino”, with amaretto half into a cocktail shaker with ice. Cover and baileys and Martell Cognac, is one sophisticated shake well. Straining the ice, pour contents peppermint from shaker into rimmed martini glass. cream HOLIDAY RECIPES
into a coffee mug. Top with a dollop of MOLLY’S 747 whipped cream. Sprinkle crushed candy 1 part Molly’s Irish Cream cane on top. Garnish with mint leaf. 1 part Pride and Clarke Amaretto 1 part Pride and Clarke Coffee liqueur
AMARULA & EVE coole Shake and strain the ingredients into a 1½ oz. Amarula Cream swan’s chilled cocktail glass and serve. coole ‘n’ Liqueur dreamy ½ oz. citrus vodka 2½ oz. lychee juice COPO DE NIEVE ¾ oz. Ruby Red grapefruit (SNOWFLAKE) juice MARTINI 2½ oz. 1921 Combine all ingredients in EVOLUTION Tequila Cream a shaker glass fi lled with ice. 2 mint leaves (torn 1 oz. vanilla fl avored Shake vigorously and strain. in half) vodka Garnish with lychee fruit on 1½ oz. Tequila Rose 1½ oz. half-and-half the rim. Strawberry ¼ oz. Hershey’s chocolate ½ oz. black raspberry Liqueur syrup ½ oz. half & half AMARULA SWINGING SAFARI Mix all ingredients in an 2½ oz. Amarula Cream Liqueur Shake with ice and strain. ice-fi lled shaker. Shake 1¼ oz. orange liqueur vigorously and strain into ½ oz. vodka a martini glass. Drizzle a little Ice cubes THE CURIOUS RUSSIAN chocolate syrup on top to decorate. 1 part Kahlúa Coffee Cream Add all ingredients into cocktail shaker. 1 part Kahlúa Coffee Liqueur Shake and strain into a martini glass and 1 part Absolut Vanilia DREAMY WINTER DELIGHT garnish with an orange peel. 2 oz. Brady’s Irish Cream Lightly shake and strain over ice in a rocks Splash of amaretto glass. Vanilla bean garnish. COOLE ‘N’ DREAMY Pour straight into a warm mug 2 oz. Coole Swan and fi ll with hot chocolate. 1 oz. vanilla vodka KAHLÚA COGNACCINO Garnish with whipped cream. 1 oz. Frangelico 1 part Kahlúa Coffee Cream ½ part Amaretto Combine all of the ingredients together in 1 part Martell VS Cognac a shaker with plenty of ice. Shake well. Strain into a chilled martini glass. Garnish Combine all ingredients into cocktail with a fresh strawberry and shavings of shaker. Shake and strain into a fl ute dusted dark chocolate. with nutmeg.
CAFÉ BOHEME ESPRESSO MARTINI 3 oz. Café Boheme 1 oz. premium vodka
Place ingredients and ice in a cocktail shaker and shake vigorously. Pour contents into a chilled martini glass. Top with three brady’s kahlÚa’s espresso beans. dreamy curious winter russian delight Amarula & Eve photograph by Musher Lovelund Photography