To me it isn't about whether the brand is "known" or not, it's about how it tastes, both in a commercial environment like where I'm stocking the bar, or for my home liquor cabinet. In a commercial environment I'm forced to have brand names that would be requested, and even then I have limited shelf space and have to make choices. I'll always choose the better tasting brand.
To me, the purer the taste of the ingredient in the drink the better. If I'm making a cocktail that calls for both coffee flavored liqueur and rum, I'd rather use the Starbucks and the best rum I have for that application amber, dark, aged, uanaged, spiced, etc. Unless you really think the Kahlua, or Tia Maria or Kamora or Caffe Lolita tastes best and to my taste I find all of those too sweet then don't stock it.
Try different ones and find the one that pleases you most. Buy the mini or half sized bottles if you don't want to commit. Or go to a bar that has both and order two shots and do a side by side taste test. You might be surprised. Stock your bar with what tastes good to YOU. Especially at home, your guests will get over it.
They get over it at a bar as well, and often leave with a bit more knowledge and a new favorite. I bow to your greater knowledge, Katie, but I've always preferred Tia Maria.
This is probably a childhood thing: a bottle of Tia and a pot of coffee ended my parents' dinner parties so very festively. A sensational tennis blog from freakyfrites. And I bow to your personal preference. That's kind of what I was trying to say, although it seems it didn't come across that way.
Although I get paid to do this for a living, my palate isn't everyone's. Most people try one or two things and always either order at a bar or purchase the same things over and over. My feeling is there's a whole world of stuff out there and you might surprise yourself by finding you really like something different than what you're accustomed to.
Sometimes, if you're lucky, it's even more cost effective. Sentimental feelings are different. If your parents always drank Tia Maria and drinking that reminds you of them, nothing can possibly replace that - in your heart or your glass. I'm a bit more dispassionate when stocking a bar because I have to be. But I also see part of my job as trying to convince people to broaden their horizons a bit and try new things.
The inveterate Tanqueray and tonic drinker might be surprised to find that they like some of the newer gins like Bluecoat or Hendricks even more. Or perhaps they've never tried Plymouth gin, which is just as old but a different style. A die hard Captain and Coke person might enjoy Sailor Jerry's more molasses like flavors and spicing better. And some of the newer entries into the liqueurs market are decidedly more flavorful and less sweet than their older and perhaps better known counterparts.
The classic cocktail revolution is dialing away from the sweeter drinks of yesterday and going more for balanced flavors. And that's a good thing. And undoubtedly a whole different discussion I found the bottle I thought I'd finished with just a wee bit left in it. I'll have to make something with it this week. There's just a couple of shots left and I need to clear out the liquor cabinet a bit myself.
As noted, there's clearly a lot of room for personal taste to play a part here, but I'll just note that unless you enjoy Starbuck's coffee, with it's extremely roasted, almost-but-not-quite-burnt flavor, you may or may not care for the Starbuck's liqueur, which has the exact same quality.
In a way, it tastes more like coffee tastes broadly , while the more traditionaly ones taste more like coffee smells , which is of course the best part of coffee. It's certainly different, but at any rate I think one can safely give their cream liqueur a pass.
Do you find the alcohol content too strong or not strong enough? You can add more water to lower the percentage of alcohol, or increase it by using a thicker, more concentrated sugar solution or a rum with a higher proof to begin with. As for the strength of the coffee and vanilla, well, of course you can adjust those to suit your taste too. By letting the coffee beans infuse for more days, you can get a stronger coffee flavor. Because I love the vanilla flavor so much, I cut open 4 vanilla beans to use during the infusion process, and added one of the beans back into the bottle after filtering out the other stuff.
Tracy Ariza, B. She loves making things herself in order to keep control of what goes in them. While far from perfect, she strives each day to live a healthier, more sustainable lifestyle.
A cup of cooffee beans would be more like grammes, not 10 grammes. A typo, I presume. Oh wow! Thanks, Charlie, for the catch! I fixed it! I had even weighed out the ingredients as I measure things out. Hi Tracy, your recipe looks fantastic. I want to make it, but I have several questions, as follows:. Is Panela the same as brown sugar?
Will it change the flavor? What coffee bean did you put in the rum? How important is the choice of the type of coffee bean in this recipe? I know I must choose good quality bean, but there so many variants, each with a different taste and aroma. Is it necessary to use good white rum or any cheap white rum is sufficient?
Did you originally use Metric or Imperial system in the recipe? Suppose this is the Imperial system, then I need 1 cup of coffee beans. But if I click to convert the cup unit to gram, the result is 10g. This is obviously incorrect because 1 cup of coffee beans should be approx.
Please kindly confirm which measurement system I should follow. Hi Andrew, Thank you! Panela is a type of unrefined whole cane sugar that is brown in color.
I say organic because unrefined brown sugars are generally easier to find in health foods type stores. Some people will say that it makes a big difference. On the other hand, I generally pick good rums for their flavor and aroma. While they may affect the final flavor to a small amount, all of the other ingredients really mask the flavor of the rum. So, I tend to use cheaper rums and vodkas for my liqueurs and save the better stuff for cocktails or straight not that I ever drink it straight.
There may have been a typo in the recipe. If you areable to use alcohol then you could use anothercoffee-flavoured liqueur, such as Kahlua. If you are unable to use alcohol then black coffee would be the bestalternative. Mody Machaca Explainer. How long does opened Tia Maria last? Opened , they may begin to lose certain flavorqualities over the years. Liqueurs and cordials: Unopened, they should last for months or even years. Opened bottlesare likely to lose some of their characteristics.
Maricica Arasanz Explainer. What is coffee flavored liqueur? The two main mass-produced selections are Kahlua and TiaMaria. Other companies produce coffee - flavored varieties of their mainstay liquor e. Bailey's has a coffee - flavored Irish cream , but these are the twotrue coffee liqueurs.
Starbucks also launched a line of coffee liqueurs , but it's been discontinued. Stiven Polledo Explainer. How long can you keep a bottle of Kahlua? Elif Monroig Pundit. What is coffee liqueur made of? For a simple coffee liqueur recipe, all you needis a base liquor, instant coffee , a vanilla bean, sugar, andwater. It's a fun project and you'll find that it's less expensivethan the store-bought coffee liqueurs. Rum or vodka are thetwo liquors commonly used to make coffeeliqueur.
Xiong Wickher Pundit. What is Kahlua Especial? Bladimiro Rasheed Pundit. What is the price of Kahlua? Kahlua Prices. Huong Iriart Pundit.
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