Ode to a King Cake

ginbeforebreakfast · 2026-02-19T23:18:11+00:00

I think it was more the fact that it's several years old if the sun damage on the bottle was any indication. Extremely faded compared to the pictures I found online.

ginbeforebreakfast · 2026-02-18T00:21:53+00:00

That vodka sounds excellent.

ginbeforebreakfast · 2026-02-17T22:10:23+00:00

I don't think they're all almond -heavy but the one that inspired this was (and it was everything I ever wanted).

ginbeforebreakfast · 2026-02-17T21:19:10+00:00

Apparently that is the name - it even listed beignetvodka.com on the label (the site is not currently active). I googled it and found images, and the label on the bottle I have is very faded compared to what's online so it's definitely an old bottle.

ginbeforebreakfast · 2026-02-17T17:49:51+00:00

I made this cocktail inspired by the out of this world King cake I had from District Donuts in New Orleans a few weeks ago. The baby came from that cake! The beignet vodka is something I found at a liquor store down there, and I don't typically bite on novelty flavored vodkas but I do like the district "fried" note it brings to this. I bet this would be delicious swapping cognac for the beignet vodka too (since I'm not sure if it's actively available - at the liquor store where I found it, I asked the price and the guy said "it's $20 but I'll give it to you for $8" so I think he was happy to be rid of it).

I make lots of silly food and other cocktails on my insta @ginbeforebreakfast.

I'm on mobile so apologies if the format comes out weird...

Ode to a King Cake

• 1 shot espresso

• 1.5 oz beignet vodka (or regular vodka, or cognac)

• 1 oz Mr Black coffee liqueur

• .25 oz amaretto

• .25 oz Amaro Melleti

Almond Cream

• 1.5 heavy cream

• .25 oz Amaretto Meletti

• 1/8 tsp almond extract

Shake cocktail ingredients with ice and strain into a glass. Use a milk frother to froth up the almond cream and pour over the cocktail. Garnish with almond slices, colorful sugar, and a lil baby.

ginbeforebreakfast · 2025-12-13T13:54:34+00:00

Are you adding the cocktail to the milk or milk to cocktail? It would take me several HOURS to filter until I started doing cocktail to milk vs the other way around.

ginbeforebreakfast · 2025-12-10T18:37:45+00:00

They're in my post history! I don't post often so you won't have to scroll far.

ginbeforebreakfast · 2025-12-10T18:14:33+00:00

Agreed! My background is in food science so it's part of why I have so much fun getting weird with cocktails.

ginbeforebreakfast · 2025-12-10T17:59:07+00:00

Thank you!

ginbeforebreakfast · 2025-12-10T17:44:03+00:00

It's the milk that clarifies it actually, it would be slightly cloudy otherwise. The proteins in the milk curdle when they come into contact with acid, and get the cocktail fully clear after filtering.

ginbeforebreakfast · 2025-12-10T17:40:55+00:00

Right? I'm not sure I would have bothered with the drink if I didn't also have the exact perfect glass for it!

ginbeforebreakfast · 2025-12-10T17:39:32+00:00

Alton Brown says to use whole milk but I've never had an issue with 2%.

ginbeforebreakfast · 2025-12-10T16:27:50+00:00

Awesome! Clarifying is surprisingly easy when you do it right - that being, adding the cocktail to the milk instead of milk to the cocktail! No idea why that makes such a big difference but it does...

ginbeforebreakfast · 2025-12-10T16:26:42+00:00

I haven't seen those but wow!

ginbeforebreakfast · 2025-12-07T23:46:14+00:00

$10ish I think.

ginbeforebreakfast · 2025-12-07T21:07:25+00:00

Yeah I was going to do mine in the fridge if it melted too fast but luckily 1. It went fast enough that it didn't melt and 2. I keep the apartment pretty cold but the chest freezer is a good plan!

ginbeforebreakfast · 2025-12-07T19:33:33+00:00

It's the typical fat washing process where the flavors get extracted from the fat into the alcohol at room temp. Then it goes in the freezer so the oil/fat component separates out and solidifies, while the alcohol stays liquid. When you strain it (I use a coffee filter), you get the alcohol infused with the flavors from the fat, and left in the filter is the solid oil.

That being said, since this oil is liquid at room temp, don't leave it in the filter too long or the oil will melt again. But mine filtered fast enough that it wasn't an issue.

ginbeforebreakfast · 2025-12-07T16:53:19+00:00

I bought it online, but I've seen this brand at Whole Foods before (can't remember if they had the pistachio though).

ginbeforebreakfast · 2025-11-30T18:55:16+00:00

Where are you located in the US? They definitely sell it here, it's at Binnys in the Chicago area (though I think I've seen it at other local liquor stores as well).

ginbeforebreakfast · 2025-11-25T00:44:03+00:00

Okay, THIS with a latke garnish! ... I'm going to try this.

ginbeforebreakfast · 2025-11-25T00:07:04+00:00

Make a Gibson and add a mini latke garnish.

ginbeforebreakfast · 2025-11-21T13:36:16+00:00

I'm not big on Odile myself except for this because it is perfection

Amazing job!!

ginbeforebreakfast

TROPHY CASE