I just landed on this forum by chance...but, I have tried the new Starbucks
liqueurs.
Fantastic! just enough coffee flavore and nice and thick. Much better than
Godiva and all the others.
They teamed up with Jim Beam to make this new offering, and they did a great
job.
It's a little pricier than the others, but, go get a bottle and you'll be
pleased with the purchase.
rob
> > > So I saw the Starbucks coffee liquor on the shelf today and must
> > say
> > >
> > > it's a very attractive bottle. I was wondering if anyone has any
> >
> > > experience with it, as I'm rather disappointed in the "coffee
> > flavor"
> > >
> > > (or complete lack thereof) in Kahlua and wanted a nice obvious
> > coffee
> > >
> > > flavor in my coffee drinks.
>
> didn't even know that starbuck's had a liquer out! so can't
> comment on that. however for an enjoyable espresso flavour I'd
> recommend you try 'Illy coffee liquer' (Although I'm not 100% sure if
> its available in US or in your particular state)
>
> > I use Kahlua and fresh espresso in something such as an espresso
> > martini. I don't think of them as interchangeable as the Kahlua has
> >
> > sweetness and other notes (like vanilla) that straight coffee does
> >
> > not. If you're talking about coffee drinks (liquers + hot coffee)
> >
> > than you shouldn't need to add much coffee flavor to it. Kahlua (or
> >
> > the SB) is nice in a Keoki or Mexican Coffee but for me it seems a
> >
> > tad redundant, I'd rather add things like Cointreau, Frangelico,
> > Bailey's and chocolate liquer (not all together!).
>
> agree completely.
>
> >
> > > Secondly, in trying various chocolate liquors I can't help get past
> >
> > >
> > > the artificial and singular flavor of those liquors. Mostly I use
> >
> > > them in my chocotini (Stoli Vanilla helps to add a little
> > > complexity). Any suggestions for a more complex, more CHOCOLATEY
> >
> > > liquor?
>
> I've heard of Godiva, but haven';t had the chance to try them. Mozart
> makes a fine range of chocolate liquers. Although not incredibly
> complex, they do tend to be very rich in the chocolate flavour.
>
> Frangelico works beautifully in a chocolate Martini too. (credit to
> Ian Johnson)
>
> I make my chocolate martinis:
>
> 25ml Vodka
> 20ml chocolate liquer
> 10ml Frangelico
> 10ml Xanath Vanilla Liquer
> 5ml Amaretto
> 5ml Butterscotch Schapps
>
> Stir with ice and strain in to a room temperature Martini glass.
> serve with a chocolate rim.
> You will find the liquers marrying together well and offering a lot
> more depth to the drink as opposed to a one dimensional vodka and
> cacao combination. Yes its a bit sweet, but most people who ask for a
> chocolate martini have a sweet tooth anyway. Yes its not as strong
> and yes its delicious!
>