Patrón XO Cafe Tequila Coffee Liqueur, 70cl

Product Information

George NOLA Coffee Liqueur is our favorite coffee liqueur," says Darlin Kulla, the beverage director and sommelier at KNEAD Hospitality + Design in Washington, D. The bottle is 31 percent ABV and includes 467 mg of caffeine (roughly five cups of drip coffee per bottle). Rum, vodka, amaro, and Jägermeister are just a few of the different liquor bases used in these liqueurs.

In a devastating blow to fans of the silky coffee liquor everywhere, Bacardi-owned tequila brand Patrón recently announced it is to retire its beloved XO café liqueur. So, knowing how bad the tequila shortage has been for distributors the past year and how much worse it’s going to get, them cancelling Coffee Patrón seems like pretty good collateral damage if we’re being perfectly honest. We do not support underage drinking, excessive drinking, binge drinking or any other unsafe drinking behaviour.So, Bacardi has discontinued Patrón XO Cafe to put more time and effort into promoting its tequila, rather than the coffee-based liqueur. Patrón Tequilas, like all tequilas, are produced in Mexico from the "corazon" (heart or core) of the blue agave plant. whether you drink this neat which bring forth the tequila or over ice and subtle taste of coffee comes through over the tequila.

Patron XO Café, is an exquisite blend of premium Patron Silver tequila and pure natural essence of the finest coffee, created in the hills of Jalisco, Mexico (an area renowned for its abilities to produce the finest tequila in the world). Following the advertising strategy of Grey Goose, Patrón presented its tequila as "premium" and signaled "taste and sophistication" through individually-numbered glass bottles. Though the right one for you will depend in part on which alcohol base you prefer, the coffee really does do all the talking with most products on our list. A smooth, sweet and smoky reposado tequila made from the finest 100% Weber Blue Agave, features woody notes of black pepper, and hints of vanilla and caramel. The Espresso Martini is a classic cocktail that combines the rich flavors of coffee with the smoothness of vodka.The result is a far better product because of it, and the smaller amount of sugar results in a liqueur that can be used in cooking, and cocktails. Slow roasted for intensity and to fully extract the flavour, the beans are then infused directly into the spirit.

To that, the good folk at Bournemouth-based Conker have added cold brew Ethiopian and Brazilian speciality coffee to create a spiked, Dorset-roasted espresso. As with most cold brew products on our list, the resulting coffee is less acidic and lacking the super bitter elements found in other coffees. It’s not overpowering, there’s just a middle note, and a lingering slightly smoked finish, alongside notes of chocolate, spice, with just a hint of cinnamon, and an earthy, fresh-brewed coffee centre. If you're looking for a fun and easy-to-make cocktail, the Adult Mexican Chocolate Milkshake should definitely be on your list. Her infectious enthusiasm for all things culinary makes her the perfect person to guide you through the often confusing world of gastronomy.In the same way that there are many ways to drink your cup of coffee, there are many, many ways to combine it with booze.

Beloved for its rich chocolatey coffee notes, and no boozy burn, it’s fair to say, many fans have not taken the news well, launching a petition on Change. Though undoubtedly a beautiful drink (we’re sad too), there are a number of alternatives out there if you like your coffee with a bit of a kick. Products that balance out and showcase both the boozy base liquid, as well as the coffee itself, scored highly too. How you're going to imbibe this luscious liqueur is something to consider when purchasing a coffee liqueur.

Kahlúa is smooth and versatile, it can be used for after-dinner cocktails or served neat like a cordial,” says Calder. Created by Dorset’s first gin distillery, this boozy brew uses distilled British wheat spirit and a touch of demerara sugar as a base.