newjerseynewsroom.com

BY MARGARET MORGAN

NEWJERSEYNEWSROOM.COM

Some of you may remember the good ole days when, after feasting on a fabulous dinner, one would retire to the living room or library and sit before a roaring fire with the ultimate after-dinner drink, a Black Russian — or for those who preferred cream in their coffee — a White Russian.

Legend has it the Black Russian was created in 1949 by a Belgian bartender to honor a feisty socialite who was the U.S. ambassador to Luxembourg. The cocktail is so named because it mixes the dark liqueur of Kahlúa, “the original spirit of Vera Cruz,” with equal parts of vodka, the beloved Russian spirit. And, for the White Russian, an ounce of light cream is added.

For a Black Russian, mix 1 part Kahlúa, 1 part vodka (preferably Russian) and ice. Fill a rocks glass with ice, add Kahlúa and vodka and stir. For a White Russian, add 1 oz. of light cream. This famous drink adds a touch of international mystery and intrigue à la James Bond and has been described as "a flavor more complex than calculus.”

For a more modern day cocktail, try the Kahlúa Espresso Martini that, according to legend, was created in the 1980s by a London cocktail guru late one night for a famous supermodel. The mixologist had the brilliant idea of combining a shot of espresso and vodka with Kahlúa to create a martini like no other. To make the Kahlúa Espresso Martini, mix one freshly brewed espresso with 1½ parts Kahlúa and 1 part vodka. Fill a shaker with ice, add ingredients, shake vigorously and strain into a chilled martini glass.

Originating in Veracruz, Mexico in 1936, Kahlúa was first exported to the U.S. in 1962 and has become the number one selling coffee liqueur in the world. The complex taste of Kahlúa relies on two of the region’s finest ingredients — sugarcane and 100% Arabica coffee — resulting in a flavor that an intense coffee flavor with rich notes of caramel and vanilla.

According to The Kahlúa Company, Purchase, New York, Kahlúa is crafted from the finest ingredients that grow side by side in rural Veracruz, Mexico — shade grown, hand-selected 100% Arabica coffee beans and sugarcane. The beans are air-dried and the papery external layer called the husk is removed. The dried coffee is aged for at least six months in 50-kilogram burlap bags to develop the ideal taste profile. The beans are then ready for roasting, followed by brewing in a percolator to create the coffee extract.

The brewed coffee extract is then combined with the finest sugar cane spirit, vanilla and caramel and allowed to rest for eight weeks before it is filtered and bottled. After seven years, the coffee and sugarcane meet again in the Kahlúa distillery.

To see what were the Best Drinks for Oscar Night, visit The Spir.It Inspiring Cocktails.

Cheers! Salud! À votre santé!

For other stories covering food news, cooking and recipes, please visit Margaret Morgan's Shore Region Food Examiner page or on my website, TastefuLiving.net.