Issue link: https://digital.copcomm.com/i/17414
liqueur), the Mudslide (Irish cream, vodka, coffee liqueur), the Buttery Nipple (Irish cream and butterscotch liqueur) and the Orgasm (amaretto, Irish cream, and coffee liqueur). Additionally, Ford says he serves many variations of these drinks known by different names. “I don’t get Mudslides called too often, but sometimes people tell me what they want and they just don’t know what the drink is called.” [Let’s hope they know an Orgasm when they get one! —Ed.] With several new rum creams on the market, some bartenders are mixing with those liqueurs instead of Irish creams. Tod Alsman, a bartender and he says. “It’s something different, and people seem to like it so far.” Digestif and Dessert Drinks Beyond shooters, drinkers are enjoying cream liqueurs in dessert- style beverages served on the stem. Tres Leches is often mixed with coffee liqueur in cocktails, or with coconut rum in a drink called the Coconut Cream Pie. Amy Weisenbach, Director of Tequila and Rum with Beam Global, recommends a similar drink, made with Cruzan Rum Cream. “It pairs well when mixed simply with other Cruzan rums, such as Cruzan Coconut rum, and served over ice,” she says. “We call it the Cruzan Island Cream.” Cruzan is also promoting a cocktail with its new Cruzan 9 spiced rum, adding a splash of Cruzan Rum Cream to it in a shot or pony glass with whipped cream and a cherry on top. At Top of the Mark, a top-floor San St. Brendan’s is a blend of Irish whiskey and rich Derry cream. Francisco hotel bar with live music and a crowd consisting primarily of tour- ists, Manager Bilal Hadj serves several cocktails with cream liqueurs. These include the Only in San Francisco with Bailey’s and Smirnoff Raspberry, and the Irishman, made with Irish cream liqueur and Irish whiskey. Both are served up. Unlike the shots served at R Bar Cruzan Rum Cream mixes well with other Cruzan rums, especially Cruzan Coconut. owner of the shot-and-a-beer-style R Bar, has taken to the rum-based Tres Leches. He says he sometimes serves it in a version of the Chip Shot with coffee, cream liqueur and a sweet liqueur like Tuaca, but more often on its own as a chilled shot. “To me it’s got a good flavor, it’s rum-based and, at least for me and my pals, it’s almost got a little raspberry flavor at the end of it,” and the Savoy Tivoli, Hadj says these drinks cater to their older crowd of tourists, many of which come to the bar to watch the sunset before going out to dinner. He observes that people tend to drink cream liqueurs only on one side of the room; with its 360- degree views, one side of the Top of the Mark is sunny while the other is shady. “If it’s a hot day people avoid (cream drinks). We have one side that’s always sunny, and when it’s too hot people get chilled drinks like a Martini or something light.” Rum-based Tres Leches is designed to taste like the Mexican cake of the same name. Perhaps that would be a good spot to set up the cold coffee and cream liqueur bar. We hear those drinks are all the rage. october 2010 / the tasting panel / 65