December 1, 2006
Robert Plotkin
| SIGNATURE SIPS: Start with espresso and build momentum with spirits. |
Hemlines are up and flavor served piping hot is in. This holiday season specialty coffees devilishly laced with liqueurs and fueled by espresso can be seen at all the right places. There’s no better illustration of the trend than the frothed signature drinks of Houston’s Backstreet Cafe.
Located off the beaten path, Backstreet is a rare treat, a classy American bistro ensconced in a charming, two story, Deco-era house. Hot sellers there include a delicious signature dubbed Patricia’s Bittersweet Goodnight, a latte made with Maker’s Mark Bourbon, Amaretto Disaronno, Frangelico, Tuaca, a shot of espresso and steamed cocoa and milk. Its wafting set of aromas alone is worth the price. The swirling flavor of the whiskey, liqueurs and espresso is full, robust, and soul-satisfying.
Another of Backstreet’s locally renowned lattes is the Island Hopping Java. This one sports a Caribbean theme and features Malibu Rum and Barbadian Mount Gay Eclipse Rum, Frangelico, simple syrup, a demitasse of freshly brewed espresso and three ounces of steamed milk. This drink appeals immediately to all of your senses. It has a fabulous rum and hazelnut bouquet and delectable finish. It even sounds good.
The Rickshaw Far East Bistro & Bambu Lounge in Houston is an elegant Pan-Asian bistro offering dishes from the Far East and native Hong Kong cuisine. Among the bistro’s notable signature drinks is the Shanghai Millionaire, a lavish latte concocted with Bailey’s, Kahlua, Chambord, freshly brewed espresso and frothed milk.
One of the more spectacular attractions in Las Vegas is the Goodnight Kiss, a specialty of the house at upscale Rosemary’s Restaurant. The signature latte is made with Godiva Chocolate and Nocello Walnut Liqueur, chocolate syrup, espresso coffee and steamed milk. At the Refectory Restaurant in Columbus, Ohio, the popular favorite is the sumptuous Captain Chai, a latte crafted with Captain Morgan Private Stock Rum, Oregon Chai and frothed milk. The drink is spicy, warm and brilliantly flavored.
Brulee: The Dessert Experience is a fashionable nightspot in the Cuban-inspired Quarter, a dining, entertainment and retail complex at the Tropicana Casino and Resort in Atlantic City. Its magnificent three-course desserts have all the splendor of a celestial body. The liquid side of the Brulee experience is equally impressive. and altogether irresistible.
The Cafe Glace is a hot, decadent blend of XO Pyrat Reserve Rum, a demitasse of espresso and a generous fill with hot chocolate. The finishing touch is a scoop of vanilla ice cream. The effect is spectacular. The same can be said for the restaurant’s signature Cafe Brulee. It’s a chilled concoction made with equal parts of Bailey’s, Grand Marnier, Kahlua and Frangelico, coffee and a topping of Bailey’s-flavored whipped cream.
Life doesn’t get much better than this. Bon appetit!
Cafe Glace
Hot drink glass, preheated;
build in glass.
2 oz. XO Pyrat Reserve Rum
Demitasse of freshly brewed espresso
Near fill with hot chocolate; top with vanilla ice cream.
Patricia's Bittersweet Goodnight
Hot drink glass; preheated.
Build in glass
1⁄2 oz. Maker’s Mark
1⁄2 oz. Amaretto Disaronno
1⁄2 oz. Frangelico
1⁄2 oz. Tuaca
Demitasse of freshly brewed espresso
1⁄2 oz. cocoa powder
6 oz. steamed milk
Garnish with cocoa powder and two stir straws.
Goodnight Kiss
Hot drink glass, preheated;
build in glass.
1 oz. Godiva Chocolate Liqueur
1 oz. Nocello Walnut Liqueur
1 oz. chocolate syrup
1 oz. espresso
Fill with steamed milk;
top with whipped cream.
Shanghai Millionaire
Hot drink glass, preheated;
build in glass.
1⁄4 oz. Bailey’s Irish Cream
1⁄4 oz. Kahlua
1⁄4 oz. Chambord
Demitasse of freshly brewed espresso
Fill with steamed milk and layer of frothed milk.
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