Cool Kahlua Cocktails

Kahlúa is great in coffee in the wintertime, but that doesn’t mean you should abandon it in the summer. Kahlúa, the original coffee liquor, has teamed up with two of America’s favorite baristas to put a new spin on summer cocktails. Using the classic iced coffee, these baristas have come up with four cool cocktails.

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Kahlúa Choco-Coffee
By Cora Lambert of RBC NYC
Available at Olives New York

• 1 part Kahlúa Mocha
• 1 1/2 parts cognac
• 1/2 part simple sugar
• 1 part cold brewed coffee
• 1/2 part cream

Hard shake with ice and pour into a sour glass.

Shaken, Not Stirred
By Cora Lambert of RBC NYC

• 1 part Kahlúa Mocha
• 1 1/2 parts rye whiskey
• 1/2 part cold brewed coffee
• 1/2 part simple sugar
• 1 part whole milk

Slow shake and pour into a 15 oz. Collins glass. Top with seltzer.

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The Milky Way
By Ryan Willbur of LA’s Intelligentsia Coffee and Tea

Part one:

• 1 part Kahlúa Hazelnut
• 2 parts whole milk
• 1 part bourbon whiskey

Shake and pour in a Collins glass with ice.

Part two:

• 1 part Kahlúa
• 2 splashes sweet vermouth
• 2 parts heavy cream

Add all ingredients to a small whip cream charger or blender. Charge or blend on speed two. Spoon the Kahlúa whipped cream on top of the drink.

Kahlúa Javatini
By Ryan Willbur of LA’s Intelligentsia Coffee and Tea

• 1 part Kahlúa
• 1 part whole milk
• 2 parts iced coffee concentrate*
• 1 part filtered water
• 1 dash curaçao

Shake ingredients with ice, strain, and serve up in a martini glass. Garnish with a light sprinkle of fine coffee grounds.

*For the iced coffee concentrate:
Use a medium or light roasted coffee. Grind one pound of coffee coarse. In a larger pitcher, combine coffee and nine cups of cold water. Allow coffee to soak and brew for 18-24 hours. Filter the concentrate by pouring the mixture through cheesecloth into another vessel. Refrigerate. Concentrate can be stored and used for up to two weeks.