Slapshot
- 1 shot Dark rum (Myers)
- 1 shot Irish cream (Bailey’s)
- 1 shot Coffee liqueur (Kahlua)
- 1 shot Amaretto
- Fill with Coffee
- Top with Whipped cream
How to Mix it
Stir well before adding whipped cream.
Stir well before adding whipped cream.
Sweeten the coffee with brown sugar to taste. Mix coffee, liquor, and orange peel in a pan. Heat gently, but do not boil. Let infuse for a couple of minutes. Pour into pre-warmed heat-resistent glasses. Float whipped cream on top. Garnish with thin strip of peel of orange and nutmeg.
Fill mug 3/4 full with coffee. Add Kahlua, Bailey’s and cream. Stir and serve.
1) Put all ingredients in mixing glass 2) Shake 3) Pour into coffee mug 4) Add sugar and cream if neccasary
Put sugar in a plate. Put 1 splash of Triple Sec in a bowl. First dip the rim of coffee cup in the bowl of Triple Sec, then in sugar. Add 1 shot each of Rum and Kahlua, & 1 splash of Triple Sec. Light with a match (this crystalizes the sugar on rim). Add cinnamon and nutmeg. Add coffee (this should put the fire out) till cup in 3/4 full. Top with whipped cream.
Prepare a cafe-latte as normal. Add liquors acording to taste. Serve hot or over ice as a chilled coffee beverage.
Fill mug 2/3 full with coffee. Add liquers, chocolate syrup, and stir. Top it off with a mound of whipped cream, sprinkle it with cinnamon or nutmeg if desired.
Put alcohol in mug first, fill with coffee. This allows sufficient mixing of ingredients.
Moisten rim of glass with lemon juice: dip in sugar Pour Kahlua and Grand Marnier in glass Fill, almost to the top, with coffee Top with Whipped Cream and grated chocolate
Pour 6 oz. of coffee in a mug or Irish coffee cup. add coca mix and chambord, mix well and top off with whipped cream.