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Crispy Crunch
What is the role of time in infusion?
MORETime is crucial in infusion. Some flavors release quickly, while others take longer. Taste your infusion regularly, and once the desired flavor is reached, strain out the ingredients promptly to prevent over-infusion.
Crispy Crunch
Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
- Kahlua Coffee Liqueur 3 cl
- Metaxa Brandy 3 cl
- Creme De Cacao 3 cl
- Frangelico Hazelnut Liqueur 3 cl
- Ice - -
Shot glass
crispy crunch is a popular Vodka cocktail containing a combinations of Kahlua Coffee Liqueur,Metaxa Brandy,Creme De Cacao,Frangelico Hazelnut Liqueur,Ice .Served using Shot glassCrispy Crunch Ingredients
Kahlua Coffee Liqueur,Metaxa Brandy,Creme De Cacao,Frangelico Hazelnut Liqueur,Ice,
Crispy Crunch Recipe
Shake with ice. Strain into shot glasses.
Kahlua Coffee Liqueur
Coffee liqueur is a liqueur produced by steeping roasted coffee, sugar and other ingredients in neutral spirit. The most famous coffee liqueur brands are Kahlua and Tia Maria, Kahlua has been made in Mexico since 1936.
However Kahlua has a thick buttery taste, that doesn't always appeal to the preferences of an alcoholic beverage lover. Which is why many people enjoy coffee liqueur made using their own home recipes.
Typical ingredients of coffee liqueur include liquor, espresso coffee, roasted coffee bean (and powder), sugar, and vanilla syrup.
The characteristic flavor of coffee along with over a couple of hundreds compounds contribute to the taste of coffee liqueur. Caffeine is a major ingredient of coffee, and also might be a taste factor that influences the complex flavour profile that appeal to coffee liqueur drinkers' palate. Reference - International Journal of Engineering & Advanced Technology (IJEAT)
NOTE: In the absence of a Coffee Liqueur like Kahlua or Tia Maria, to make cocktails with Coffee Liqueur, Coffee Liqueur Syrup can be used as a substitute with the proportionate alcohol substituted with a triple distilled neutral Vodka.Metaxa Brandy
Metaxa is a Greek amber spirit created by Spyros Metaxa in 1888. It is a combination of Muscat wines from Samos, aged wine distillates and Mediterranean botanicals.
Creme De Cacao
Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.
A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.
Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.Frangelico Hazelnut Liqueur
Hazelnut Liqueur is a nutty liqueur produced from hazelnuts macerated in neutral spirits and/or brandy and has a sweet nutty flavour similar to almond flavour liqueurs like Amaretto.
Frangelico is one of the most renowned Hazelnut Liqueur brands coming out of Italy and the other budget brand is DeKuyper.Ice
Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.
Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.
Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,
In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan
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