Bedeaux

I have been thinking a lot about New Orleans lately. Maybe it’s because of the hurricane on the east coast. I remember how much time I spent in New Orleans cleaning up after Katrina hit. I was incredibly blessed to meet so many strong, courageous people and it made me feel so happy to be able to contribute to their lives. Maybe it was seeing Harry Connick Jr. last night in the Penthouse of the Fairmont Hotel in San Francisco.  He has this effortless confidence, not to mention an irresistible charm. One thing is for sure, I am missing the south.

I started drinking my coffee with chicory and decided to make some Creole Kahlua for the winter.  It’s bold, rich… actually the word dynamite comes to mind.

  • 1.5 oz Ron Zacapa Centenario 23 Rum
  • ¾ oz Homemade Creole Kahlua
  • 1/3 oz Doubonet Rouge
  • 1/3 Chambord
  • 1 barspoon Cherry juice
  • Garish with Cherries

Homemade Creole Kahlua

Ingredients:

  • 3 cups Pure Cane Sugar
  • 5 cups Water
  • 2 ounces Café Du Monde Coffee and Chicory
  • A bottle of vodka
  • 4 tsp Vanilla

Mix sugar and water and simmer 45 minutes.  Then add 2 oz. Café Du Monde Coffee and Chicory.  Simmer 15 minutes.  Let cool.  Add vodka and vanilla.  Rebottle and let stand 2 weeks.

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