Avalanche
A rich and creamy winter cocktail that blends the vanilla and fruit notes of Canadian whisky with deep coffee liqueur flavors, finished with a heavy pour of cream for a decadent, dessert-like experience.
What it tastes like
The aroma consists of roasted coffee beans and subtle charred oak from the whisky. The palate is dominated by thick, velvety cream and sugary coffee, while the Canadian whisky provides a spicy, alcoholic bite to cut through the fat. It has a heavy, coating mouthfeel and a short finish of sweet mocha.
Flavour profile
Ingredients
- Crown Royal Canadian Whisky1.5 oz
- Kahlúa1.5 oz
- Heavy Cream3 oz
Preparation
- 1
Fill a cocktail shaker with ice cubes.
- 2
Pour the Crown Royal and Kahlúa into the shaker.
- 3
Add the heavy cream.
- 4
Shake vigorously for about 10-15 seconds to chill and aerate the cream.
- 5
Strain the mixture into a Highball glass filled with fresh ice.
Substitutions
- Crown Royal Canadian WhiskyBourbon — Bourbon increases the notes of vanilla and caramel while adding a slightly sharper alcohol heat.
- Heavy CreamWhole Milk — Whole milk results in a much thinner body and reduces the overall caloric richness of the drink.
- KahlúaTia Maria — Tia Maria provides a drier coffee profile with more pronounced vanilla bean characteristics.
- Heavy CreamCoconut Milk — Coconut milk introduces a nutty, tropical element while keeping the texture relatively creamy.
Variations
Peppermint Avalanche
Add a half-ounce of white creme de menthe to introduce a cooling herbal finish that cuts through the heavy cream.
Spiced Avalanche
Replace the Canadian whisky with spiced rum to add notes of cinnamon, clove, and nutmeg to the coffee base.