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I didn't sleep at all last night. I don't know exactly what was keeping me up, but every biological function in my sadistic body told me that I did not deserve sleep and that I must prepare myself for a whirlwind day of mixological* creativity. I knew I couldn't afford to spend any more money on ingredients and I could sense that the refrigerator was beginning to resent me for packing it full of half-bottles and leftover cut fruits (although that could have just been sleep deprivation). I wanted to challenge myself by only using the ingredients I had laying around the house. There is not limit to the cocktail supplies in my house, mind you, it's just a matter of combining them in a way that tastes good. Some of the combinations that briefly crossed my mind were so foul that when I said them out loud I could almost taste the words "banana-mint-peach-cinnamon whiskey," causing my taste-buds to prepare to sue me for indecent exposure.

At around 5am I was hit with inspiration when I remembered that my girlfriend wanted to meet for coffee before she started her semester back to college. Remembering that I had a stockpile of Kahlua waiting to be used, I swiftly began creating this small collection of coffee themed cocktails for your responsible quaffing!


*I don't care what Firefox's spellchecker says, "Mixological" is a perfectly cromulent word.

Step 1: Carribean Hazelnut Mocha

Ingredients and Tools
  • Kahlua (1 oz)
  • White Creme de Cacao (1 oz)
  • White Rum (1 oz)
  • Hazelnut Syrup (Just a splash)
  • Some whole roasted coffee beans
  • Cocktail shaker with ice
  • Cocktail glass

Mixing
  1. Place your cocktail glass in your freezer or refrigerator to chill.
  2. Pour your Kahlua, Creme de Cacao, and White Rum into your cocktail shaker.
  3. Shake it like it owes you money.
  4. Remove your cocktail glass once it is done being chilled.
  5. Pour the contents of your shaker into the cocktail glass.
  6. Add just a splash of hazelnut syrup.
  7. Garnish with three coffee beans right in the center of your drink.
  8. Serve and drink!

That's it! Enjoy your Caribbean Hazelnut Mocha as we introduce our next guest...

Step 2: Nightshift Hazelnut Macchiato No Milk

Tools & Ingredients
  • Cocktail shaker
  • Cocktail glass
  • Kahlua (2 oz)
  • Disaronno (1 oz)
  • Hazelnut Syrup (0.5 oz)
  • Medium sized plate
  • Caramel sauce
Mixing
  1. Place your cocktail glass in the freezer or refrigerator to chill.
  2. Pour caramel sauce onto your plate so that a thick layer is spread out around the plate.
  3. Once your cocktail glass is chilled, remove it from the freezer / refrigerator and dip the rim of the glass into the caramel sauce so that it gets an even coating all around.
  4. Pour your Kahlua, Hazelnut syrup, and Disaronno into a cocktail shaker full of ice.
  5. Shake it like it called you an ill-bred scallywag.
  6. Pour the contents of your cocktail shaker into the cocktail glass and enjoy!

I usually chill glasses that I plan to rim with syrups because it prevents them from dripping down the sides too quickly.



Now I'd like to introduce my final guest. A great after dinner cocktail and a very welcome friend around the holidays...

Step 3: Adults Only Peppermint Latte

Ingredients & Tools
  • Peppermint Mocha Kahlua (2 oz)
  • White Rum (1 oz)
  • Heavy cream (1 oz)
  • Chocolate syrup / melted chocolate
  • Hard peppermint candies (About two fistfuls or one big fistful)
  • Medium sized plates (x2)
  • Meat tenderizer / hammer / non-rubber mallet
  • Cutting board
  • Cocktail shaker filled with ice
  • Cocktail glass

Prepping Your Glass
  1. Chill your cocktail glass in the refrigerator / freezer.
  2. Keep your hard candies in their wrappers and gently, but purposefully tap each one on a cutting board with your chosen smashing implement. Keeping them in the wrapper ensures that shards of candy don't go flying around your house. Make sure you smash enough of them to cover the whole surface of one of your medium sized plates.
  3. Unwrap each of your smashed candies and pour them onto one of your plates. Be sure to open them gently, or you'll make it rain peppermint sugar (which is a fun idea, until you have to clean it up).
  4. Pour your melted chocolate / chocolate syrup onto your other plate. I chose magic shell chocolate syrup for this because it was what I had available and for its tendency to solidify faster on a thoroughly chilled glass. Real melted chocolate is always ideal.
  5. Once your cocktail glass is thoroughly chilled, dip the rim of it into your chocolate so that it gets a nice even coating all the way around.
  6. Take your chocolate rimmed glass and dip it in your crushed peppermint candy.

Mixing
  1. Pour your heavy cream, Peppermint Mocha Kahlua, and Rum into your cocktail shaker with ice.
  2. Shake like you're sick of my analogies and this will make me stop.
  3. Pour the contents of your shaker into your glass and enjoy!

That's my instructable! I'd like to thank my guests, the instructables staff, Lorne Michaels, and my beautiful readers! Goodnight!

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