DF, my husband, brought we a wonderful bottle of Black Forest Cherry Brandy for a recipe Sydney and I are working on; once we tasted the brandy a plethora of ideas began pouring out of our mouths. It was quite the scene, both Sydney and I tossing out ideas at the same time and asking each other to repeat what the other had just recited. Both of us enjoy coffee, espressos, and cappuccinos; we started mixing different types liquors with the cherry brandy and cinnamon. Finally we arrived at Very Cherry Berry, it so happens it is delicious without the coffee for a summertime drink. I had DF try a mug, and he dislikes coffee. Sydney thought if dad, DF, enjoyed the drink than it must be heavenly.
Topped with créme frâiche/ whipped cream and sprinkled with cinnamon it accidentally became a holiday Christmas drink. We have served this at few gathering and everyone always asks for the recipe.
Very Cherry Berry Coffee:
per *-ounce mug
1/2-ounce Black Forrest Kirsh Cherry Brandy
1- ounce Créme de Cassis
5 1/2 ounces Coffee
Prepare your mise en place.
Measure 1-ounce of Créme de Cassis in a shot glass.
Pour the cassis liqueur into the 8-ounce mug.
Measure the Black Forrest Kirsh in the same shot glass.
Pour the cherry brandy directly over the cassis.
Measure 1-ounce to 1 1/2-ounce of Kahlúa.
Pour the Kahlúa last, prior to the coffee.
Pour enough coffee to fill the glass mug leaving enough room for a mixture of whipped créme frâiche and/or heavy whipping cream.
Sprinkle with cinnamon over the whip créme/cream.