Coffee-Vodka

Can I pair cocktails with desserts?

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Absolutely! Sweet cocktails can enhance the flavors of desserts. Consider matching the sweetness levels or opting for contrasting flavors. For instance, a rich chocolate dessert may pair well with a creamy, coffee-flavored cocktail.

Coffee-Vodka1for Drinking Age Adultsauthentic Coffee-Vodka cocktail recipePT5M

Coffee-Vodka

Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.


  • Water 47.3 cl
  • Sugar 48 cl
  • Instant Coffee 12 cl
  • Chopped Vanilla Bean 1/2 -
  • Vodka 36 cl
  • Caramel Food Coloring - -


Any Glass of your Choice


Coffee-Vodka
coffee-vodka is a popular Vodka cocktail containing a combinations of Water,Sugar,Instant Coffee,Chopped Vanilla Bean,Vodka,Caramel Food Coloring .Served using Any Glass of your Choice


Coffee-Vodka Ingredients


Water,Sugar,Instant Coffee,Chopped Vanilla Bean,Vodka,Caramel Food Coloring,


Coffee-Vodka Recipe


Boil water and sugar until dissolved. Turn off heat. Slowly add dry instant coffee and continue stirring. Add a chopped vanilla bean to the Vodka, then combine the cooled sugar syrup and coffee solution with the Vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain and filter. *Its also best to let the sugar mixture cool completely so the Vodka won't evaporate when its added. **If you like a smoother feel to the liqueur you can add about 1 teaspoon of glycerine to the finished product.

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  • Water

    Water might seem like one ubiquitous ingredient in any alcoholic beverage, and to have no specific purpose other than dilute the alcohol, to prevent irritation and burn, it has more purpose to its presence than it seems.
    Water breaks the alcohol molecules and attaches to them and releases the esters that holds the secret to the aroma into the drink and to the nose. Temperature of water is important and although almost all cocktails are served chilled, be sure to understand the role water plays in a drink. Another factor is the quality of water, if you are serious about your cocktail, be sure to use the best neutral tap water or preferably bottled spring water if possible.

  • Sugar

    Brown Sugar is a sucrose sugar with a distinctive brown colour from the presence of molasses, it is a partially refined or unrefined sugar containing sugar crystals and residual molasses giving it a distinctive taste and flavour of crystallised molasses or toffee. The taste of dark brown sugar is described as a caramel taste with a deep molasses flavour.
    Brown sugar is used in cocktails where a caramel candy or toffee flavour is expected.

    Caster Sugar is finely ground granulated sugar. It is not as fine a powdered confectioners' sugar and has a little grit to it. It is somewhere between confectioners' sugar and granulated sugar, and melts in mouth with a mild spicy feel to the tongue

    Vanilla Sugar is the regular granulated sugar infused with vanilla flavour, by using vanilla pods and seeds to flavour the sugar. A home made alternative is to use vanilla sticks or pods in a jar of sugar and leave it sealed for 4 weeks to allow the vanilla flavour to infuse. Or to use granulated sugar and vanilla extract and blend in a mixer, although this ends up in powdered sugar.

  • Instant Coffee

    Coffee or roasted coffee beans brewed in hot water, is the most popular drink that probably competes only with tea in the non-alocholic beverages category. Coffee being a rich source of caffeine it can help the human body overcome fatigue and improve physical performance and also lower risks of several conditions like Type II Diabetes, Cancer and Alzheimer's and Parkinson's disease.
    Coffee liqueur is a popular and brands like Kahlua and Tia Maria are regulars in cocktails, but often brewed non alcoholic coffee is used in cocktails too, hot black coffee with Rum and whipped cream is what makes a Troical Coffee Cocktail for you, and being a caffeine rich liquid, it is a strange combination with alcohol since it tends to interact with the body and do just the opposite of what alcohol does, that it, tries to keep you alert and awake.

  • Chopped Vanilla Bean

    Vanilla is a spice derived from orchids of the genus Vanilla, the spice is obtained from the pods of the Mexican species of flat leaved Vanilla. The characteristic flavour of Vanilla comes from the aromatic compound Vanillin. Up to 85% of a vanilla essential oil is Vanillin.
    Natural vanilla flavour is in pure form, a little more complex than plain Vanillin, but most of the times the Vanillin is what is needed to release that familiar flavour in a drink.
    Note that when a drink asks for Vanilla extract, it means an extract of real Vanilla from Vanilla pods in an alcoholic suspension and is usually less processes and stronger, while Vanilla Flavour or Vanilla Essence is a processed product made using artificial flavours and colours. While a Vanilla syrup is a sweetened thick condiment with either real organic vanilla flavour or artificial vanilla flavouring.
    The thumbs rule is, if you run out of Vanilla extract, go for Maple syrup as a replacement. Also note that artificial vanilla is strong and artificial vanilla flavour comes from Castoreum, a chemical compound that comes from a beaver's castor sacs, which are located between the pelvis and the base of the tail.

  • Vodka

    Vodka is an European clear distilled alcoholic drink that has been one of the most popular drinks across the world .

    You'll find it to be the most popular spirit in drink making because of it's neutral taste and absence of flavour and colour.

    Vodka often replaces Gin in many traditional cocktails

    Vodka is known to be good for the heart, and if consumed in moderation, can prove to be good for cardiovascular health

    Note that these days there are flavoured Vodka available in the market too, and some cocktails do make use of them.

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