Kahlúa Gingerbread: How to Make It Tolerable
Tasting it neat is pure overload. Cloves and a slightly metallic flavor dominate. Simply put, not fun. This needs to be cut with something. The back of the label and the PR flack agreed that I should make a Kahlúa Cookie Martini. It's dive-bar easy: Mix vodka and Kahlúa Gingerbread, shake with ice, serve straight up. The bottle says equal parts, PR lady says 1½ parts vodka to ½ part Kahlúa Gingerbread (Side note: Bar recipe writers, stop writing things in half-parts. A part shows a ratio, not a set unit of volume. That should have been 3 parts vodka to 1 part liqueur. Thank you.). Neither one does it for me. The 1:1 doesn't cut the acrid note enough, while 3:1 mutes the spices so much that it tasted like watered down, overroasted Starbucks espresso.
JK Grence Cookies and milk, in liquid form. Why didn't they think of that?
I tried to figure out what the hell to do with this stuff to make it taste better. Then, it hit me. What's the natural partner for a cookie? Milk! I threw a shot of the Kahlúa Gingerbread into a glass of milk, and took a swig. I'll be damned, it tasted like I was drinking liquid Biscoff Spread, that ultra-addictive gingerbread cookie butter. It also made a pretty nice enhancement to egg nog. So, I'll recommend Kahlúa Ginger with reservations: Mix it fairly tall with dairy products, and it could be your holiday hit.