How To Make A Cognaccino
If you consider yourself on the cutting edge of cocktail culture, then you need to learn how to make a Cognaccino. While many cocktails are steeped in history, the Cognaccino, also known as the Kahlúa Cognaccino is a recent addition to the bartender’s guide. This concoction was created in 2009 by Julio de los Santos, a mixologist in New York City, to help Kahlúa introduce its brand new Kahlúa Coffee Cream. While this after dinner drink may be a bit on the sweet side for some guys, knowing how to make a Cognaccino will definitely come in handy when you invite your next date home for a nightcap.
- 1 ounce Kahlúa Coffee Cream
- 1/2 ounce Amaretto
- 1 ounce Martell V.S. Cognac
- Cocktail shaker
- A coffee mug or flute
- If you’re going to make a Cognaccino, you’ll probably need to head to the store first. While it may go against your masculine judgment, you’ll need to buy Kahlúa Coffee Cream.It may make you feel better to know that this liqueur is made with 100% Arabica beans and natural cream. If it doesn’t, take comfort in the fact that when you offer to make a Cognaccino for a female guest, she’s bound to be as impressed by your sophistication as she is by the “yumminess” of this drink. Besides, the cashier will probably laugh harder when you put the Amaretto on the counter anyway. And while Julio de los Santos makes his Cognaccino with Martell V.S. Cognac, any kind of cognac will do. You can also use brandy, which is the same liqueur as Cognac, just without the distinction of originating from the Cognac region of France.
- To make a Cognaccino, combine 1 ounce of Kahlúa Coffee Cream with ½ ounce of Amaretto and 1 ounce Martell V.S. Cognac in a cocktail shaker. Add 1 cup of ice, place the lid on the shaker, and shake it energetically for 30 seconds until it’s cold. Strain the Cognaccino into a coffee mug or a flute and serve it cold.