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Trouble for Tina
Can I include non-alcoholic options in a cocktail tasting?
MORE: Absolutely! Including non-alcoholic options caters to all guests and provides a diverse tasting experience. Non-alcoholic cocktails, also known as mocktails, can be just as flavorful and creative.
Trouble for Tina
Coffee-flavored and creamy
- Anejo Rum 4.5 cl
- Dark Creme De Cacao 1.50 cl
- White Creme De Cacao 1.5 cl
- Brewed Coffee 6 cl
- Heavy Cream 3 cl
- Ground Cinnamon 1/4 tsp
old fashioned glass
trouble for tina is a popular Vodka cocktail containing a combinations of Anejo Rum,Dark Creme De Cacao,White Creme De Cacao,Brewed Coffee,Heavy Cream,Ground Cinnamon .Served using a old fashioned glassTrouble for Tina Ingredients
Anejo Rum,Dark Creme De Cacao,White Creme De Cacao,Brewed Coffee,Heavy Cream,Gro...
Trouble for Tina Recipe
Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes. Shake well, and strain into an old-fashioned glass almost filled with ice cubes. Dust with cinnamon, and serve.
Anejo Rum
Rum is a liqour that originated in the West indies and is made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate is usually a clear liquid and is then aged in oak barrels.
Most Rums are produced in the Caribbeans and American countries, but are now produced in other sugar producing countries like PHilippines and Taiwan.
The first recorded mention of Rum comes from Barbados, in about 1650. They were originally called "kill-devil" or "rumbullion" and later on, simply Rum.Dark 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.White 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.Brewed 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.Heavy Cream
Cream can be used to make a creamy cocktail, but when you make a cream cocktail make sure you whip and make your own version. You can also go for a heavy whipped cream which is thicker than regular cream and milk fat can be between 30%-40%.
For a rich and creamy cocktail recipe, combine heavy cream with one shot of alcohol and powdered sugar, then whip it until soft peaks form for a fluffy consistency or you can use it as a loose cream.Ground Cinnamon
Cinnamon is a very popular spice used world over, obtained from the inner bark of the trees of the genus Cinnamomum. Cinnamon is used in a wide variety of cuisines, sweets, breads and tea and is a dominant flavour in Cola too. Cinnamon trees are grown for two years befiore harvesting them by cutitng the stems at ground level, leaving stumps of trunks from where new shoots grow back and the tree growns again. The cut down stems are immediately processed, the outer bark is scraped off and the stem is beaten evenly with a hammer to loosen the inner bark which is then pried off in long rolls, dried and cut into pieces for sale.
Both Cinnamon Sticks and Cinnamon Powder is used in cocktails to add that sweet and woody flavour to the drink. Alternatively if you are not comfortable with the Powder and the recipe doesn't explicitly asks for Cinnamon Powder you can use a drop of Cinnamon Oil instead.
Note: Cinnamon Leaf Oil has a musky and spicy scent, and a light-yellow tinge that distinguishes it from the red-brown color of cinnamon bark oil Cinnamon leaf oil is lighter, cheaper and ideal for regular use. Although cocktail creation is an art and you can experiment with both.
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