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Candy Corn Martini
Candy Corn is a Halloween staple, and at Whiskey Blue at W Los Angeles – Westwood, there can’t be a Halloween cocktail with this key ingredient! So sip on this martini while munching on everyone’s favorite Halloween treat!… Read more
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The Peaches and Scream
It’s time to get into the spirit of spooky with The Peaches and Scream cocktail at Whiskey Blue at W Los Angeles – Westwood. This libation is sure to make you scream!… Read more
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Night Nurse
An after dinner drink created by Marshall Altier that is modeled on a favorite classic, “Silk Stockings”. Marshall retooled this one with the addition of Amaretto to dry off the drink and give it an earthy backbone and replaced Tequila as the base spirit with Denizen Rum to provide some body and aroma.… Read more
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Irish Coffee
First originating in the 1940s at the Port of Foynes, in the West of Ireland, by chef Joe Sheridan. Wanting to warm a some weary American passengers, Joe added some whiskey to there glass. When they inquired what sort of coffee it was, Joe replied, “Irish Coffee”. The drink became a staple at near by Shannon Airport, where it was discovered by San Francisco travel writer, Stanton Delaplane. Delaplane was so taken by the cocktail, … Read more
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What’s the difference between a cream liqueur and a crème liqueur?
Sometimes it seems to take a special dictionary to navigate the cocktail world. For instance, while it is true that crème is the French word for cream, a crème liqueur and a cream liqueur are not the same.
Cream liqueurs, such as Baileys or Carolans Irish cream, contain dairy cream. Crème liqueurs, such as crème de menthe and crème de cacao, have more sugar than other liqueurs and therefore a thicker consistency. They do not, … Read more
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Kahlua Mocha Freeze
Ingredients:
1 oz Kahlúa Mocha
2 oz chilled coffee
2 oz milk or creamDirections:
Combine all ingredients in a blender. Add ice and blend until smooth. Serve in a large highball or tall glass.You can also substitute two scoops of ice cream for the milk/cream.
Courtesy of Kahlúa.… Read more
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