I had meant for the evening to be a bit of Sicilian Food and rest. Alas, Tara had different plans for me.
She and I had been going back and forth about Coffee Liqueur for quite some time. She had dismissed the Starbucks brand outright, and I felt that she was dismissing the brand, simply because of the brand name. We’re at that point in our relationship where the discussion of the minutia of coffee liqueurs is high comedy.
So a taste test was demanded. Chants of “Three coffee liqueur brands enter, one brand leaves” were heard throughout the west Seattle peninsula. Our choices for the battle?
Kahlua: The coffee liqueur from Mexico that is widely regarded as the best.
Starbucks: The upstart from our hometown of Seattle, bankrolled by the world’s largest coffee house.
Monarch: A last minute addition to the challenge, this coffee liquor bills itself as Mexican, with phrases such as ‘licor de cafÃ©’ and ‘hecho del cafÃ© en grano mas fino de mÃ©xico’ (Which translates to “fact of the fine grain coffee but of Mexico” on babelfish, showing just how effective babelfish can be) peppered on the label.
In truth? Monarch is made in Hood River, Oregon. *shrug* Go figure.
Kahlua: Starts off sweet, but ends a little musty.
Starbucks: This starts off harsh and metallic, but ends deep and rich.
Monarch: Sweet. A little…too sweet. It will be great over ice cream, but not so much in drinks.
In the end, Tara preferred the Kahlua and the Monarch and I preferred the Starbucks. So there are no clear winners…aside from the following drink.
- 1 oz. Starbucks coffee liqueur
- 1 oz. Irish Cream
- 1 oz. Butterscotch Schnapps
- 6 oz. Whole Milk
Mix and served over ice.