February 7, 2014

What I’m Drinking: Cara Sposa Mattina

Sometimes, you even have to change drinks you like. Heck, even drinks you wrote about. Though maybe “change” isn’t the right word, as it sounds a wee bit pejorative, and I don’t mean to say the original drink in this case, the Cara Sposa, wasn’t and isn’t super tasty. Cause it was and is. However, I just got a bottle of the new coffee liqueur from the Seattle Distilling Company, Luana Beach coffee liqueur (made with Orca Blend coffee from the Vashon Island Coffee Roasterie), and wanted to try it in a cocktail, and, well, the Cara Sposa seemed a perfect match, even though the main ingredient in it, Tia Maria, isn’t necessarily a coffee liqueur. But it does have a coffee-esque quality, so I wasn’t that far afield when making the sub. And, you know what? The end result was amazing. Delicious. A worthy successor to the original. I, naturally, changed the name a stitch, since it is a different drink. You would have done the same, I hope.


Cara Sposa Mattina

Crushed ice
1-1/2 ounces Luana Beach coffee liqueur
1 ounce Pierre Ferrand orange curaçao
1/2 ounce heavy cream

1. Fill a cocktail shaker halfway full with crushed ice. Add the Tia Maria, orange curaçao, and cream. Shake well.

2. Strain into a cocktail glass.

A Note: I’ve seen this blended and then strained, but I think that makes it too watery. Using crushed ice and shaking like a machine gets things slushy but not overly watery.

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