Last week, I wrote a post about coffee and its history for International Coffee Day. Missed it? You can read it here. The Italians love their caffè. They also like caffè corretto, which is an expression I love. The coffee is “corrected” by adding a shot to it, usually Sambucca or Grappa.
We are coming up on our Canadian Thanksgiving weekend, a time when family and friends get together and give thanks. With all the organizing and cooking that goes on, I thought I’d present some different versions of caffè corretto, Canadian style, with some coffee cocktails that are easy to make and perfect for after dinner!
Since it is almost Thanksgiving, and we are giving thanks, let’s give a little shoutout to our morning kickstarter!
Thank you, coffee!
Good Morning Manhattan (like maybe the best Manhattan you’ve ever had!)
What you need:
- 2 oz Kavi Reserve (a cold-brewed coffee-blended Canadian Whiskey from a Canadian company – available general list LCBO!)
- 1 oz sweet vermouth (I used Doulin)
- 1/2 oz Wolfhead Distillery Blended Coffee Liqueur (a Canadian company – available general list LCBO!)
- 2 dashes orange bitter
- maraschino cherries (for garnish)
What you do:
- Pour the Kavi Reserve, sweet vermouth and Wolfhead Coffee Liqueur in a glass over ice
- Add the orange bitters
- Stir with the maraschino cherries on cocktail pick
Frappacin-OH! (this is a super-yummy adult dessert drink)
What you need:
- 1 oz Black Cow Vodka
- 1 oz Wolfhead Distillery Blended Coffee Liqueur (a Canadian company
– available general list LCBO!) - 1/2 Giffard Vanille de Madagascar (available general list LCBO!)
- 3 oz chocolate milk
- whipped cream (garnish)
- chocolate sprinkles (garnish)
What you do:
- In a cocktail shaker, add ice, Black Cow Vodka, Wolfhead Coffee Liqueur, Giffard Vanille de Madagascar and chocolate milk
- Shake, Shake, Shake
- Pour, including the ice, into a tall glass
- Top with whipped cream
- Add chocolate sprinkles
Get’N Figgy With It
What you need:
- 1 1/2 oz Black Cow Vodka
- 1/2 Figaro Fig Liqueur
- 1/2 oz Carpano Antica Formula (Italian Red Vermouth – available general list LCBO)
- 1/2 Wolfhead Distillery Blended Coffee Liqueur (a Canadian company
– available general list LCBO!) - orange peel twist for garnish
What you do:
- In a cocktail shaker, add ice, Black Cow Vodka, Figaro Fig Liqueur, Wolfhead Coffee Liqueur and the Carpano Antica Formula
- Shake, Shake, Shake
- Strain and pour into a coupe glass
- Garnish with an orange zest peel
- Try not to walk around your kitchen singing Will Smith (almost impossible not to – nah nah nah nah nah…)
Hola Café (or a genius use for that coffee you have leftover from the morning)
What you need:
- 1 oz rum (I used Ron Barceló Dominican rum)
- 1 oz coffee liqueur (I used Kahlua, but prefer the taste of the Wolfhead coffee liqueur)
- 1/2 tsp sugar
- 1 oz cold coffee
- sugar for the rim
What you do:
- Wet rim of the brandy snifter and roll in sugar to rim
- Add 1/2 tsp sugar, rum, coffee liqueur and cold coffee
- Add ice and stir
Want another cold cocktail?
Check out The Black Espresso Martini.
Want something a little hotter? You can find out how to make Boozy Coffee here.
Or The Canadian Coffee (a little east meets west) here.
Looking for other Thanksgiving sippers? Check out last year’s Thanksgiving cocktails, here.
Happy Thanksgiving everyone! Have great long weekend!
