Who knew Kahlua was such a versatile drink? I must
admit that naturally, I have always associated the coffee liqueur with sweeter cocktails — especially
chocolate. It is also a popular ingredient in desserts, an ounce added to your favourite baked goods for that
extra bit of extra bite.
After attending the
Delicioso event on Thursday night at the industrial chic 99 Sudbury
St. in
Toronto, I was pleasantly surprised to learn all about the versatility of Kahlua.
Following the event’s
lively reception, I ventured inside the elaborately decorated venue, designed as a Mexican fiesta-themed
soiree. Festive colours of red, orange, yellow and black filled the room (perfect for Halloween too) but was
an homage to the Mexican roots of Kahlua (it was first created in Mexico in 1936). There was also a mariachi
band that added to the fiesta ambiance.
We were treated to a drink
demonstration by The Thirsty
Traveler himself, Kevin Brauch, who enthusiastically (as always) presented his unique
cocktail Northern Reflections, which is comprised of Kahlua, Wiser’s De Luxe, Stout, chocolate bitters, as
well as maple syrup and… ice cream. I'm all for embracing decadence so with maple syrup, ice cream and
alcohol — count me in! The drink was surprisingly smooth, with just a bit of kick (mostly from the Wiser’s),
making it a perfect dessert cocktail.
We also enjoyed a
three-course dinner, each course paired with a different Kahlua cocktail. Each course was created by one of
three participating Toronto chefs, each of whom was challenged to make a dish to complement a Kahlua
cocktail.
The dinner began with a
mini tapas-inspired dish from Luis Valenzuela of Torito, which included empanadas with braised
chocolate oxtail, tortilla with bone marrow and duck confit with avocado, and corn bread with maple form,
garnished with morsels of bacon.
Moving from left to right
on the plate, the empanadas were the perfect start to the evening. The pastry was light and flaky, providing
the perfect melt-in-your-mouth bite. The sauce for the braised chocolate oxtail was divine, truly enhancing
its unique flavours. The tortilla with bone marrow, duck confit and avocado was sublime. The tenderness of
the duck, which was brined for 13 hours, made it all the more succulent. Concluding the dish was the
cornbread with maple foam and morsels of bacon. It was my favourite of the three as the sweet bread offered a
hint of spice provided by the peppers that were mixed into it, along with the saltiness from the bacon. The
only problem with this dish was there wasn’t more of it.
This course was paired
with a Kahlua Black Russian — Kahlua and vodka garnished with orange zest. It’s a tangy drink that was
complemented well by the orange. The drink paired well with the multitude of flavours of the
course.
The second course was a
braised and crisped pork belly, with pipian sauce and purslae, grilled pineapple and a black bean tamal, from
Chris McDonald of Cava and Xococava. The pork was very tender and
cooked to perfect, the succulent meat defined the term fall-off-the-fork. The pipian sauce complemented the
meat by further infusing savoury flavour into the meat.
This course was paired
with a Kahlua and ginger ale cocktail. It was a smooth drink that was quite refreshing, not taking away from
the dominant flavours in the course.
The third course was
braised pumpkin torte topped with Piloncillo ice cream and garnished with mint chocolate foam, from José
Hadad of Frida. The festive dessert was very sweet and
packed with flavour, showcasing the versatility of pumpkin. The creamy texture of the ice cream complemented
the torte, despite being melted in mere minutes by the dish’s heat.
This course was paired
with a delicious Kahlua espresso martini. Forget coffee after a meal, this cocktail combines the benefits of
caffeine with the extra kick of alcohol. Although it was quite strong and not very sweet, it was a nice
contrast to the decadence of the dessert.
Throughout the evening, we
heard from each of the chefs who took some time away from their diligent work in the kitchen to share with us
why they created the dish and to hear our feedback. The room was rather quiet, mostly because many of us were
enjoying each course.
As the dinner came to an
end, I didn’t leave empty handed. I was given a bottle of Kahlua, to give the cocktails a try on my own. Now,
who’s with me?
Here are the cocktail
recipes from the evening. Let us know what you think of them on Twitter @LifestylerFlavs
NORTHERN
REFLECTIONS (CREATED BY KEVIN BRAUCH)
1 oz.
KAHLUA
½ oz. Wiser's De
Luxe
1 oz.
Stout
One small scoop vanilla
ice cream
½ teaspoon good quality
Canadian maple syrup
Dash Aztec chocolate
bitters
Bitter chocolate and/or
cinnamon
Combine (blend
preferably), if not, shake vigorously. Pour into frozen cocktail glass. Add bitter chocolate and/or
cinnamon on top.
SIGNATURE KAHLUA
COCKTAIL RECIPES:
KAHLUA PERFECT
SERVE
1 oz.
KAHLUA
Orange
Zest
Fill a rocks glass with
ice. Pour the Kahlúa over ice. Garnish with a zest of orange.
KAHLUA BLACK
RUSSIAN
1 oz.
KAHLUA
1 oz.
ABSOLUT ® VODKA
Orange
Zest
Fill a rocks glass with
ice. Pour the ingredients in order. Garnish with a zest of orange
KAHLUA AND GINGER
ALE/SODA
1 oz.
KAHLUA
Ginger Ale or Soda
Water
Lime
Fill a tall glass with
ice. Pour the ingredients in order. Garnish with a lime.
KAHLUA ESPRESSO
MARTINI
1 ½ oz.
KAHLUA
1 oz.
ABSOLUT ® VODKA
1 oz. fresh brewed
Espresso
Combine all ingredients
into a cocktail shaker. Add ice and shake vigorously. Strain into a chilled martini glass.
•
For more information on Kahlua, including their new interactive app, visit kahlua.com
Photo Courtesy:
Kahlua
