Caffe Del MareCocktail recipe
Rating
Microbadges
Shot glass
Ingredients
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Method
How to make a Caffe Del Mare
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- Put Kahlúa and peach schnapps into a shot glass
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- Add the cream on top then serve
Your private tasting notes
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FAQ's
What kind of coffee liqueur is best for a Caffe Del Mare?
For a Caffe Del Mare, using a high-quality coffee liqueur is key. Kahlua is a popular choice for its rich coffee flavor and slight sweetness. However, Tia Maria or a locally made coffee liqueur can also be great alternatives if you're looking to explore different flavor profiles.
What is the best way to serve Caffe Del Mare?
Caffe Del Mare is best served cold in a shot glass. For an enhanced experience, chilling the shot glasses beforehand can add an extra refreshing touch. Serve immediately after preparation to maintain the richness of the coffee flavor combined with the creamy texture.
How does the alcohol content of Caffe Del Mare compare to other coffee-flavored cocktails?
With an alcohol content of 11%, Caffe Del Mare sits on the lower end of the spectrum compared to other coffee-flavored cocktails. For example, an Espresso Martini typically has a higher alcohol content due to the inclusion of vodka. Caffe Del Mare offers a less intense option, making it suitable for a wider range of occasions.
How can I customize the Caffe Del Mare to suit my taste?
To customize your Caffe Del Mare, consider playing with the ratios of coffee liqueur and peach schnapps to find your preferred taste balance. Adding a flavored syrup such as vanilla or hazelnut can introduce a new dimension to the drink. For a less creamy version, light cream or milk alternatives like almond milk can be used.
Should Caffe Del Mare be shaken or stirred?
Caffe Del Mare is typically prepared without shaking or stirring. The ingredients are poured directly into the shot glass in layers, starting with the coffee liqueur, followed by peach schnapps, and topped with cream. This preparation method allows each layer to remain distinct, providing a beautiful visual and taste experience.
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