This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.
If you were to ask me about superstitions, I’d say they’re not something I believe in. Except… I’d kinda be lying. See, the thing is, some years ago I developed this superstition that how I rang in the New Year would somehow dictate how my next year would be. I took this as vague or as specific as I wanted and I find myself thinking about that now as we approach the coming new year.
Fight with a friend at a NYE party? I’m going to spend the next year having issues with this person. Fell asleep before the ball dropped? I’m going to have trouble meeting deadlines next year. Spend an amazing time with a guy I’d only just started seeing two months ago? Well, then obviously I was going to marry this guy. (All three are true by the way!)
I am a notorious early bird in my family. It’s probably the reason I went to work as a barista instead of a bartender when I first moved out to L.A. It’s part of the reason I heave a big sigh come NYE; I know I’m going to have trouble staying awake. So this year I’m doing a little pre-planning. First, I’m going to push my kids on their grandmother on the 31st and take a long afternoon nap. Next, I’ll be strategically planning my cocktail for the night. It will, of course, have coffee in it. Not just any coffee, I’m infusing some aged rum with a blend of arabica and robusta coffee. Why? Because arabica has a great flavor and robusta brings the CAFFEINE!
I teamed up with Kerrygold Irish Cream to make my perfect NYE sipping cocktail. Mainly, I wanted something reminiscent of a latte that I could enjoy over the course of the night. I’d save the champagne for the countdown toast of course, before making a swift and silent exit. Now, this pre-planning also includes making this coffee infusion; it takes two days. Alternatively, if you’ve got a coffee liqueur you’d rather sub in and save yourself this DIY project, well, then you do you.
If this were to be my coffee order, I’d say it’s a mocha-vanilla-almond-spiced latte. But, you know, spiked. The Kerrygold Irish Cream brings a silky-rich mouthfeel from the cream and just a touch of chocolate, which is how I prefer my coffee drinks when I go the mocha route. The whiskey in there goes quite well with the aged rum and they impart a subtle spice and vanilla flavor that gets enhanced by the addition of Drambuie and a few drops of vanilla extract.
And because it’s New Year’s Eve and we’re feeling fancy, I broke out the edible gold stars for a sparkling garnish for just a hint of glitz. You definitely need a little glitz on this holiday.
Let’s get ready for that countdown and make some drinks!
Up All Night Cocktail
1-1/2 ounces coffee infused aged rum, recipe follows (or sub 1-1/4 ounces aged rum with 1/2 ounce coffee liqueur)
1/2 ounce Kerrygold Irish Cream
1/2 ounce orgeat
1/4 ounce Drambuie
3 drops vanilla extract
edible gold stars for garnish
In a shaker filled 2/3 with ice, combine coffee infused aged rum, Kerrygold Irish Cream, orgeat, Drambuie, and vanilla extract. Shake to combine about 20 seconds and strain into a double rocks glass with fresh ice. Optionally garnish with some edible gold stars, for that NYE glitz.
Coffee Infused Aged Rum
14 oz. aged rum
1/2 cup coffee beans (blend of arabica and robusta), lightly crushed
Combine ingredients in an airtight container (I reused my rum bottle). Swirl to cover the beans. Let sit for 2 days. Fine strain to catch the coffee bean bits (I like using this nut bag for these kind of jobs). Bottle. Use within two years.