The Spirit World

At this cold and chilly time of year our thoughts turn to warm and cozy things. In the drink world this would often include warm beverages like coffee drinks. Today’s cocktail, while not a hot drink, evokes this same feeling by using an ingredient normally associated with warmth - coffee or more specifically coffee liqueur.

Last year Starbucks released their first spirits based beverage, Starbucks Coffee Liqueur. While you can use any coffee flavored liqueur in this recipe, Kahlua or Tia Maria for instance, the Starbucks version has a deeper, richer flavor than most. That element really brings this drink to life.

Mochatini

1 part Starbucks Coffee Liqueur
1/2 part Dark Creme de Cacao (I had clear on hand and it was fine)
1 part Absolut Vanil Vodka

Shake and strain into a martini glass rimmed with a chocolate and turbinado sugar. (I used Dutch-process cocoa mixed with superfine sugar. I wet the rim by running it through a slit in an orange. The slight flavor of orange essence adds a nice touch.)

To accompany this cocktail we will go with something warm - ooey, gooey warmed Brie! Yum! This recipe is extremely versatile. The Brie can be topped in many ways. Today I’ll provide you with one recipe and a super-easy alternative. If you can find a small 8 oz or 1 pound wheel of Brie that will be perfect. However, even a wedge will do - it will just spread a little more when you heat the Brie.

Mapled Brie with Apples

1 8 oz round Brie
3 Tbsp. brown sugar
3 Tbsp. maple syrup
3 Tbsp. brandy or rum
¼ cup chopped toasted walnuts
2 apples, thinly sliced (I prefer a green, crisp apple like Granny Smith)

Place Brie on an ovenproof dish and bake at 350°F for about 10 minutes. (Don’t overheat or the cheese will get too runny!)

Stir together brown sugar, maple syrup and brandy or rum in a small saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer for about 5 minutes, until slightly thickened. Stir in walnuts.

Remove Brie from oven and pour maple mixture over the top. Serve immediately with the apple slices.

As a super easy alternative, instead of making the maple mixture purchase a good commercial caramel like King’s Cupboard Pear Cinnamon Caramel. Heat ¼ cup in the microwave for 10 - 15 seconds - just until it flows easily. Pour over warmed Brie and you are ready to go!