The Emerald Supper Club's Brandy Alexander cocktail

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We've told you how to make homemade Baileys. Now, Rachel Zottenberg, co-owner of Vancouver's The Emerald Supper Club, shows you how to make homemade Kahlua and how to use it in this Brandy Alexander cocktail that is featured at the lounge. 

Zottenberg uses this house-made Kahlua in place of the dark creme de cacao normally used in the classic drink. She suggests using plain coffee granules (instant coffee) because it offers good flavour and smoothness in this recipe..

Located in Chinatown, The Emerald Supper Club and Cocktail Lounge has an old-school Vegas vibe, along with a menu of spirit-forward cocktails, snacks and hearty dishes.


1 ½ oz. brandy
1 oz. house-made Kahlua liqueur
1 oz. whipping cream, (soy milk can be used as a substitution here)

To a cocktail shaker, add brandy, house-made Kahlua liqueur, whipping cream and ice, and shake vigorously.

Fine strain into martini glass or coupe glass.

Garnish with grated nutmeg and a cinnamon stick.


The Emerald’s house-made Kahlua

6 cups water
1/2 cup instant coffee granules
3 cups sugar
1 cinnamon stick
1/4 cup dark chocolate
1 strip orange zest
1 vanilla bean, split and scraped to reserve only the seeds
1 750 ml bottle Absolut Elyx vodka
2 cups Havana Club rum anejo

In a medium pot over high heat, boil water, coffee granules, sugar, cinnamon and chocolate together. Reduce heat to a simmer. 

Add orange peel and vanilla and stir for 2 minutes.

Remove from heat and add the vodka and rum. Allow to cool.

Strain out items or leave them in depending on how long you plan on using the Kahlua.

Keep Kahlua refrigerated.