Last week, the image of a heat-struck koala in parched Australia inspired a tweet:
@Curt_Ames noted that ‘hot koala’ sounded like a good name for a cocktail.
I agree. So I made a Hot Koala. My first version, without the Tabasco sauce or fresh mint, suffered from both a lack of heat and cool.
But I’m happy with this second attempt. It’s got heat, it’s got soft brown-grey colors, it gets doused, and I hope it refreshes.
The Hot Koala
2 parts tequila 1 part Kahlua
1 part single malt whisky (I used Glenfarclas Heritage, because I just would – but bourbon would be fine, too)
1 part cream
Several dashes Tabasco sauce (the heat, obviously)
Shake all above ingredients together with ice, strain into glasses over ice.
Ground cayenne (again, heat)
A sprig of fresh mint to garnish (the douse)
Ground black chocolate on top (the koala nose)
It turned out pretty well – sweet, with heat and a bite (because I’ve heard that koalas aren’t really as cuddly as they look, especially when they are suffering from the heat).
And voila – my first invented cocktail.
Have a great weekend, and stay cool, or warm, as the case may be.
And apologies for this ridiculous song, but not only is this a koala post, but I’m a Paula, and my family really is from Walla Walla. I couldn’t resist.
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