Kahlua Toreador

December 3, 2010 (Day 307) — Kahlua Toreador

Tonight we hit the recent opening of the theater’s art gallery. One of Jenn and I’s close friends had a piece debuting in the display, which coincided with opening night of the Christmas show. Seemed like a good time to get out of the house and be sociable with two of the best people we know, Don and Darleen.

After we schmoozed the art crowd for a little bit we decided to swing by Tacos El Pastorcito, this great little Mexican place in south Dodge. To give you an idea of the great conversations with have with Don and Darleen, we ended up sitting there for close to three hours catching up, talking about drinks, work, theater, music, art, and gossip of course.

After warming up with some great food and great friends, why not warm up with a great cocktail upon your arrival home? The Kahlua Toreador will take care of that for you.

Kahlua Toreador

1 oz Kahlua

2 oz brandy

1 egg white

Pour your ingredients into a cocktail shaker filled with ice. Shake for at least 30 seconds to chill the drink and get the egg white frothy.

Nice, solid, heavy cocktail. As usual, be aware when using raw eggs that there is always the danger of getting sick. That being said, the egg white is what gives this drink it’s unique texture and look. The Kahlua and brandy work well together, giving a bit of a coffee hint on the end of your brandy. Definitely a winter/fall drink. This just seems to settle down a bit too much on the tongue to really be for spring or summer.


— Mark

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