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Granted, when I have a coffee-based cocktail, it's either winter time and I'm drinking it steaming hot, or I'm just drinking straight Bailey's Irish Cream or Kahlua at room temperature. However, if the occasion arises that you're serving coffe-based cocktails on the rocks, using espresso ice cubes is the way to go.
As the espresso ice (these happen to be heart-shaped ice) melts, your cocktail doesn't get watered down. The Abstract Gourmet has an illustrated post, complete with recipe for an appropriate cocktail.
Brilliant.
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6-01-2006 @4:18AM Matt from Abstract Gourmet said... Hi Sarah, and thanks for finding my little concoction post worthy, i'm a slashfood virgin... so please be gentle. Although it's just "Abstract Gourmet" if I may... no "The" required :)
For an added twist, you can also drop one of these into a shot of sambuca and light it up... Pyro-coffee-licious.
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6-27-2006 @7:54PM Ange said... I've made these too, they are fabulous!
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