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Smith and Kearns recipe

rating

9.7

76 votes

Scan me to take me with you

serve in

alcohol

10%

options

2 oz Kahlua® coffee liqueur
3 oz milk
1 splash club soda

Build in an iced highball glass. Top with soda, and serve.

More comments

Smith and Kearns

posted by chris levine @ 05:14PM, 9/27/06

Should be called "Smith and Curran" and real recipe is:

2 oz creme de cacao
1 oz sweet cream (or half and half)
soda water

Serve in highball glass.

Now that's the real thing!!!

No No No!

posted by The real shlemiel @ 03:56PM, 5/08/07

It's a "Smith and Curran" and although it may sound like a girlie drink, it popular among hard-drinking oil wildcatters in 1940's and 1950's North Dakota.

It should never be made with Kahlua or milk: use creme de cacao (white preferably) and heavy cream.

Smyth & Kearns

posted by Anna J. Hills @ 02:39PM, 8/05/07

The drink I had called Smyth & Kearns was made with:

Kahlua
cream
Pepsi or Coke not soda

I remembered it to be delicious and served ice cold in a tall slender glass.

Variation

posted by Mixer Mike @ 03:00PM, 8/20/07

There are countless variation of this drink and I would be hesitant of any recipe that calls itself the "real" one.

Also, 1/2&1/2 or cream would probably add more body but may not let the CO2 do its thing. One thing is for sure, do not use skim milk for this one.

My way

posted by Nikki @ 06:59PM, 12/18/07

I always thought Smith & Kearns was creme de cacoa, cream & seltzer. That's how I like it anyway.

Definately Smith & Curran

posted by Paula Peterson @ 06:44PM, 12/28/07

Sorry, Mixer Mike---although there might now be variations, it is true, the first Smith and Curran was developed by oil men Wendel Smith & his partner Curran in North Dakota during the oil boom there in the 40's and 50's and indeed the original recipe consists of creme de cacao, cream and soda.