espresso

Café Paraiso

/ Dani DeLuna / Leave a comment

Café-Paraíso-1

Good Monday to y’all in deepest darkest January! If you, like me, partied a little too much this weekend, then you probably need a coffee. You probably need a coffee-cocktail. You probably need a Tiki coffee-cocktail. BOOM.

If you want to share a tropical drink during the month of January, use the hashtag #TikiTheSnowAway on Instagram and Twitter, or tag homebargirl on reddit.

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I am writing this to y’all at midnight with temperatures outside below 20° F here in ass-cold Brooklyn. The irony that I’m about to post an iced coffee Tiki drink is not lost on me. But hey, isn’t that what Tiki The Snow Away is all about?

In the world of the make believe, we have found our joy.

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Here are your cast of characters: DD’s Spiced Denizen Rum, Espresso, Coco Lopez, Piña, Lime, and some tasty nutmeg.

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This is both my first time making a Tiki coffee-cocktail and my first time photographing the “Nudie Mug”. Isn’t it a nice Nudie Mug? How luscious her currrrrves. How excellently sculpted her handle. Thank you Nudie Mug.

Café Paraiso

  • 2 oz DD’s Spiced Rum
  • 1/2 oz cold Espresso (sub Cold Brew Coffee)
  • 1/2 oz Coco Lopez (sub Coconut Cream)
  • 1/2 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • Garnish: Tiki Paddle, freshly grated Nutmeg

Combine ingredients over ice and short shake like a rocket. Strain into Tiki mug over crushed ice. Grate nutmeg on top and garnish with Tiki Paddle.

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May these chilly times be filled with enough Café Paraiso to wake you up and give you life!

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¡Hello Jalisco!

/ Dani DeLuna / Leave a comment

¡Hello-Jalisco!-1

It’s that time again! Time for another sensational Coffee Cocktail! So, are you ready? Are you ready for that get up and go feeling? Are you ready to run screaming out of the building? Are you ready to run all the way to Jalisco?

This Coffee Cocktail was inspired by Patrón Cafe Incendio, a tasty chocolate liqueur with a nice chili spice made from Patrón Tequila. It goes perfectly with Coffee, Añejo tequila and Chocolate powder. BOOM! I’ll also be using Cafe Incendio in place of Crème de Cacao in some upcoming cocktails.

¡Hello Jalisco!

  • 1 1/2 oz Espresso
  • 1/2 oz Patrón Cafe Incendio
  • 1/2 oz Añejo Tequila
  • 1 oz Half n Half
  • Chocolate powder

Build-in-glass: Add ingredients together and stir. Add ice and chocolate powder on top. ¡Salud!

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It’s A Long Shot

/ Dani DeLuna / 1 Comment

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So, are you ready?  Are you ready for that “get up and go feeling”? Are you ready to run screaming out of the building?

The inspiration for this coffee cocktail comes from St. George NOLA Coffee Liqueur. It’s a phenomenal blend of chicory root, vanilla and dark coffee. Hands down the best coffee liqueur I’ve ever tasted. To this I added bourbon, espresso, half n half and a little dust of cinnamon. BOOM.

It’s A Long Shot

  • 1 1/2 oz Espresso
  • 1 oz St George NOLA Coffee Liqueur
  • 1/2 oz Bourbon
  • 1 oz Half n Half
  • Cinnamon

In tin combine Espresso, Coffee Liqueur, Bourbon, Half n Half and stir. Pour into rocks glass over ice. Dust cinnamon on top. Hold onto your hat!