The Bushwacker cocktail, named after a bar patron's constant canine companion, originated in the 1970's in the Virgin Islands. It was brought stateside and continued rising in popularity at beach-side bars in Florida, eventually being bottled and sold at liquor stores. While the recipe has morphed and grown on its journey towards popularization, the delicious mix of coconut, chocolate, and rum has remained at its tasty core. I have deconstructed and re-imagined this delightful cocktail as a holiday ready espresso rumtini. Enjoy!
A cold popsicle on a hot summer day is a wonderful treat. Add coffee, and you put a decidedly grown-up twist on the childhood classic. The best thing about these coffee popsicles is the opportunity to test your creativity and use your imagination. Love chocolate? Make it a mocha pop. Crazy for caramel? How about a popsicle reminiscent of your favorite macchiato? Like a little booze in your frozen treat? This Kahlua and cream popsicle will make your day! Whatever you decide to add, you can't go wrong with any of these coffee popsicle recipes!
Always up for a challenge, I have been tasked with creating a flaming Spanish coffee. This dangerous cup is made with coffee, rum, spirits, spices, and whipped cream. If you are up for some hotness, grab a fire extinguisher and check out the video below to witness my attempt at NOT burning down the house!
The ganache, first seen in Paris at Maison Siraudin in the 1800s, is a lovely rich chocolate-cream combination, which depending on its thickness can be used in many ways. It may be served as a sauce, as a mousse, as a filling, rolled into truffles, or as a decadent icing. It is believed that the... Continue Reading →