Tag Archive for almond

Kahlua Midnight

Kahlua Midnight
Mexico
35% ABV

Kahlua_Midnight_01

Kahlua Midnight strikes me as the serious older brother of the regular Kahlua we know and love. It’s a mix of rum and black coffee liqueur, and that appeals to me because I don’t take cream or sugar with my coffee, never mind that it still has sugar in there somewhere. In related news, the original Kahlua is also a coffee liqueur, but it doesn’t use the word black in taglines, therefore I am not their intended audience. It’s the little things that win me over, like one word targeted to me from a team of advertisers.

Kahlua Midnight appears a lot darker in the bottle than outside of it. I’d call it melted toffee in the glass, though the darkness comes back depending on your angle. It has moderate legs and smells of…coffee and rum! I’d ascribe almond and hazelnut notes to the smell as well.

Kahlua_Midnight_02

I am tasting it at room temperature, although the bottle says it’s best as a chilled shot. It’s pretty darn good like this, smooth and sugary enough to go down easily. The rum and coffee flavors are nicely balanced. Those nutty notes show up again in the aftertaste.

I think this liqueur is pleasing on its own, but I couldn’t help but imagine it over ice with the RumChata in my alcohol cabinet (Note, in the interests of honesty, it’s an alcohol stand. But no image would have come to mind if I said stand, right?). RumChata is also rum based, and it has cream and spices in the mix. In other words, while I take my coffee black, I do not take my cocktails the same way. So I present a coffee cocktail for you …

Note, I had no orange, so no zest.

Note, I had no orange, so no slice.

Café D’olla on a Bender
1.5 shots Kahlua Midnight
0.5 shots RumChata
0.5 shots Grand Marnier
Orange slice

Shake that alcohol up, serve it over crushed ice, and garnish with the orange slice. It’s a treat!

In both sipping and as a cocktail, Kahlua Midnight does well, preserving a cleaner coffee flavor than its more sugary sibling.

rating_truffle1

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Luxardo Maraschino Original Liqueur

Luxardo Maraschino Original Liqueur
Veneto, Italy
32% ABV
luxardo maraschino

This is a spirit of legend for me, in that I’d seen it in a million cocktail recipes before I could ever track it down. Now that it’s finally appeared at my local ABC store, I can explore it. And it’s full of shockers. Per Luxardo’s website, the spirit is distilled from the marasca cherry and aged for two years before being diluted and sweetened. When I think maraschino, I think of the dessert topping and thus (1) sweet and (2) reddish-pink. This spirit is neither.

luxardo maraschino 01

It’s clear as it can be for one. And there’s nothing sweet about the nose. The smell is a blend of cherry and almond that makes me wish it were in ice cream form, like now. I’m not talking toppings. I’m talking the main event.

Okay, the Gourmez, just drink it already! Fine, fine. So about that sweetness…it’s there, but its taste is pure sugar in undissolved, granular form. The sweetness bears no resemblance to most mixers’ almost plastic taste and its very light. Vanilla notes are strong, but it’s the spirit’s nuttiness that’s most surprising. Cherry comes across as the least of its ingredients.

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Hiko’s Premium Ka No Izumi Junmai Daigingo

Hiko’s Premium Ka No Izumi Junmai Daigingo
Koga Shiga, Japan

 

This is a fantastic sake. I lost my tasting notes on it right after I tried it, so this is a loose, loose remembrance of the flavors. Normally, I wouldn’t bother writing up a post when that happens, but I wanted to make sure you all know about this one.

First of all, it’s wonderfully smooth. Banana is the dominant flavor. In second is the taste of almonds, or amaretto if you prefer, that intermixes with the banana remarkably well. I’m not sure what else I tasted—maybe some vanilla?—but those two stick out in my memory and made for a delicious sipping sake. Give it a pour!

Other Bloggers’ Thoughts:

Apparently, they haven’t thought them yet. Sake reviews are always few and far between, however.

Reviewed 25 Sept 11. 

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