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Kahlúa™ Martini

Kahlúa™ Martini

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  • Prep 15min
  • Total15min
  • Servings8

A rich coffee flavored martini, which is also known as a Black Russian.MORE+LESS-



cups Baileys™ Irish Cream

Ingredients to prepare Martini Glasses:

chocolate, finely chopped


Hide Images

  • 1

    Put honey and chocolate in separate wide shallow bowls, coat edge of glasses in honey then chopped chocolate.

  • 2

    Use a spoon to make designs on inside of glasses with the syrup without disturbing the coated rims. Refrigerate glasses until ready to serve.

  • 3

    Carefully pour the 1/4 cup Irish Cream and 2 tablespoons Kahlua into each glass with out disturbing the rims.

Nutrition Information

No nutrition information available for this recipe

18 Vodka Cocktails That Aren't a Vodka Tonic

Neutral doesn't have to mean boring. Here are easy ways take your vodka drinks up a notch.

When it comes to a simple, refreshing, easy cocktail, a vodka tonic is hard to beat. But vodka is famous for its mild, mixing-friendly flavor, so if your drink of choice is vodka, it would be a shame not to branch out and embrace the myriad of options that the spirit has to offer. With that in mind, we've rounded up some of the best vodka cocktail recipes from mules to mix drinks to the legendary martini. With unique flavors and easy to follow recipes it's never been easier to get yourself out of a cocktail rut, so try out these fun cocktails that any vodka drinker is sure to love.


2 oz Reyka Vodka
1 oz coffee liqueur
1 oz heavy cream
.5 tsp pumpkin pie spice


Combine all ingredients in shaker over ice. Shake and serve in a rocks glass.


1 oz Limoncello
1 oz vodka
1 Brooklyn Crafted Lemon Lime Ginger Beer


Add all the ingredients together in a Julep cup and mix. Garnish with a lemon wheel and a mint sprig.

Recipe Courtesy of Brooklyn Crafted


2 oz vodka
1 oz lemon juice
.5 oz honey syrup or simple syrup
5 raspberries


Shake all ingredients and double strain in a coupe glass. Top with prosecco.

From Percy Rodriguez at The Vine


1.5 oz Humboldt Vodka
2 oz apple cider
1 oz fresh lime juice
.5 oz ginger syrup*
Splash of seltzer


Build all ingredients over ice in a copper mug. Stir well, and garnish with lime or apple wedges.

*Ginger syrup: Combine 1 cup sugar, 1 cup water and a 2-inch knob of ginger, peeled and roughly chopped. Stir over low heat until sugar has dissolved. Remove from heat and allow the ginger to steep for at least one hour. Strain and refrigerate.


8-10 blueberries
2 oz Long Island Vodka
1 oz fresh lemon juice
1 oz simple syrup
1-2 oz Oregon Pinot Noir


Muddle fresh blueberries at the bottom of a double old fashioned glass and top with ice. Add vodka, lemon, and simple syrup to a mixing glass and shake vigorously. Strain over ice and blueberries. Pour wine over a spoon to create a red wine "float."


1.5 oz Grey Goose vodka
1 oz espresso
.75 oz premium coffee liqueur
1 pinch of salt


Shake all ingredients together with ice and strain into a martini glass.


1.5 oz Tito's Vodka
.25 oz Aperol
.75 oz honey simple syrup (1:1 honey and hot water)
.5 oz lime juice
4 cucumber slices


In a mixing glass muddle the 4 cucumber slices. Add the rest of the ingredients, top with ice and shake. Strain the cocktail into a glass and top with fresh ice. Garnish with a cucumber wheel.

From the Hive Bentonville, in Bentonville, AR


1.75 oz Crop Cucumber Vodka
1 0z St Germain liqueur
5-6 muddled green grapes
.25 oz lemon juice


Combine all ingredients. Shake with ice and strain into tall glass with ice. Stir in club soda and garnish with cucumber and grapes.


1.5 oz Reyka vodka
.5 oz lemon juice
.25 oz simple syrup
2 oz pear juice
Champagne to top


Combine all ingredients in shaker except champagne. Shake, serve in coupe, top with champagne, add a twist of lemon for garnish.


1.25 oz vodka
1.5 oz cider
.75 oz ginger liqueur
2 tablespoons of pumpkin jam or puree
.25 oz honey
.75 oz lemon juice


Build all ingredients into a shaker, fill with ice. Shake and strain into a highball filled with ice and garnish with a flamed rosemary sprig.


1.5 oz vodka
1 oz elderflower liqueur
Champagne top
1 pear slice


Combine vodka and elderflower liqueur in a cocktail shaker with ice, shake and strain into a martini glass. Top with champagne and garnish with a pear slice.

From Alon Moskovitch at Mezetto


1 oz Reyka vodka
1 oz Sailor Jerry rum
.5 oz lemon juice
.5 oz peach juice or nectar
Angostura bitters


Combine all ingredients into cocktail shaker except bitters. Shake, double strain, and serve over crushed ice. Garnish with fresh grated nutmeg.


1.25 oz Vodka
.75 oz Creme Yvette
.75 oz Hibiscus Water*
.5 oz lime juice
.5 simple syrup
4 dashes Angostura nitters


Combine everything in a small tin and shake vigorously. Strain into a chilled cocktail coupe or martini glass.

*Hibiscus Water: Steep 2 oz dried Hibiscus flowers in 32 oz of water overnight. Strain and use.

From Bryan Dayton at Acorn in Denver, CO.


1.5 oz vodka
.75 oz lemon juice
.25 oz Creme de Cacao
.25 oz spiced pear liqueur
.125oz of maple syrup
1 dash chocolate bitters


Combine all ingredients in a shaker with ice. Shake to combine.

From Jess Keene at Fulton Market Kitchen in Chicago


2.5 oz Sin Mix*
.75 oz lime juice
.25 oz simple syrup
Small pinch of salt


Shake, fine strain into chilled martini glass. Express lemon peel and discard. Garnish with flower when possible.

*Sin Mix: Combine 1 part Aperol, 3 parts Combier Orange, and 6 parts St. George citrus vodka. Infuse mix with 2 parts dried hibiscus flowers, stirring occasionally for 30-45 minutes


1 oz Grey Goose vodka
.75 oz grapefruit juice
.25 oz St. Germain
2 oz prosecco


Combine all ingredients in a shaker, shake, and strain over fresh ice in wine glass. Top with Prosecco. Garnish with grapefruit twist.

From From Percy Rodriguez at L'Amico


1.5 oz Grey Goose vodka
1.5 oz strawberry puree
.75 oz lemon juice
Top with Prosecco


Add all ingredients to tin and shake. Add ice block to rocks glass. Add basil leaf garnish.

From of Adam Koelb at The Fleur Room, NYC.


1.5 oz Grey Goose
1 oz St-Germain
.75 oz lemon juice
.5 oz blackberry puree


Shake all ingredients in a cocktail shaker and strain into a coup or martini glass. Garnish with mint sprig.

The East Breeze is the official Grey Goose cocktail at the Surf Lodge in Montauk.

How to Grow Lemongrass

Lemongrass is a sub-tropical plant and it can’t handle hard freezing temperatures. If you live anywhere colder than about a zone 9a, you’ll want to grow your lemongrass in a pot, and bring it indoors for the winter. And even then, you might want to bring it in, just in case you get an unexpected temperature drop (the weather seems to be doing all sorts of funny things these days).

Grow your lemongrass in full sun, with plenty of water, in a rich, well-draining soil. If you’re growing it in a pot, top-dress it with compost or worm castings every couple of weeks, to make sure it’s getting plenty of nutrients.

Lemongrass will naturally propagate itself, once it is established. Small stalks of new plants will begin to grow off the side of existing stalks (see picture below).

There are a handful of different varieties of lemongrass, though a lot of times, it’s not specified which variety you’re purchasing, whether in seed form or in stalks. I’ve grown at least two different varieties of lemongrass, though I don’t know what they’re called. I only know they were different because one had red streaks along the lower half of the leaves, and the other one didn’t.

Lemongrass will germinate within a week or two, and if our experience is typical, the seed has a high germination rate. Keep the seeds moist and in a warm spot until they germinate. Transplant them to a pot (these planter tubs would be a great option) when they’re about six inches tall, spacing them about 2-3 inches apart, and making sure they’ll have plenty of space for good root growth.

If you want to root your own lemongrass from stalks bought in a store or at a farmer’s market, simply place them in a jar with an inch or two of water, and let them sit until the roots begin to grow. Be sure to change out the water every couple of days. Once you begin to see new leaves growing, you’ll know that the lemongrass has enough roots and you can plant them in a pot.

To harvest a stalk of lemongrass, grasp firmly near the base of the stem and pull. The inner, white core is what is used in cooking, though the leaves can also be used to make a light, lemony tea.

Remove the outer green leaves and finely chop or grate the lemongrass. When I use it to flavor plain rice, I put the chopped lemongrass in a kitchen muslin bag and sink it in the water the rice is cooking in. Once the rice is done, I simply remove the bag.

Lehigh Valley

Since opening in 2008, Dolce Patisserie has been the place to go in the Lehigh Valley for gorgeous chocolate and truffles, handcrafted pastries with a French flair, and custom cakes that will make your jaw drop. Just to give an idea of the level of the craft here, the shop’s signature cake is a chocolate cake with a layer of vanilla creme brulee, chocolate mousse and fresh raspberries. Fun fact: Owner and pastry chef Alan Pitotti, who was trained under legendary pastry chef Philippe Parc at Le Bec-Fin in Philadelphia, was featured in the Food Network show, Sweet Genius, a pastry competition show. During the episode he was featured in, Pitotti won the competition and a $10,000 prize! 23 Main St., Hellertown (484) 851-3652

You don’t have to be a Francophile to recognize the deliciousness that is crepes for dessert. At Cachette in Bethlehem, the sweet crepes are superb: wonderfully thin and flavorful, stuffed with traditional fillings, like Nutella and bananas, or orange zest and orange liqueur (that’s a “Crepe Suzette”), and not-so-traditional ones, like peanut butter and jelly, and butter and maple syrup. Add a scoop of vanilla ice cream (highly recommended) for just $1.25. Bonus: You can substitute a gluten-free crepe at no extra charge! 504 Main St., Bethlehem (610) 419-2091

Indian food may be known for spicy, rich curries, fluffy flat breads and succulent meats made in the tandoor clay oven, but its traditional desserts are equally layered with amazing flavor and texture. At super veg-friendly Aman’s Artisan Indian Cuisine in Easton, the dessert menu offers an array of sweets to cool you down after a fiery feast. A cardamom-spiced rice pudding with almonds and raisins called Kheer, and house-made, hand-churned, orange-flavored Indian ice cream are Aman’s signature desserts, though we must insist that you also get an order of delightfully spongy Gulab Jamun (milk puffs soaked in cardamom syrup) for the table. 336 Northampton St., Easton (484) 298-0400

Mass-Builder Protein Shakes

If you're trying to gain weight, eating enough whole food to meet your caloric needs can be dang near impossible. That's when protein shakes can be really helpful. These muscle-building recipes are full of calories and protein so you can grow!

To make these shakes even more calorie-dense, try a mass-gainer protein powder. You'll get more carbohydrates and fat (and therefore more calories) than you would using a whey isolate. Lift big and eat bigger!

Creatine Catalyst Shake

Pro tip: Use a high-powered blender when you use crunchy ingredients like apples.

The Hulk Shake

Maximize your gains and make your gym bros green with envy with this incredible protein shake.

Mass Gainer Shake

This almond shake is a quick way to down a whole lot of healthy calories, fast.

Peanut Butter Gainer Shake

Egg whites make this shake extra rich and frothy.

Egg-cellent Shake

Try adding a little nutmeg to this decadently custard-like shake, and enjoy bulking season.

Watch the video: 5 Easy Kahlua Cocktails you can make at home. Steve the Barman (July 2022).


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