Colorado bulldog

I learned this one from my brother in law, who was a showtender in a previous life; alas, it was at a now-defunct barbecue joint, and I didn't know him then.  Still, he can show me a thing or two.

He actually introduced it to me and my sister at a cousin's wedding, or rather, the reception.  The bartender there didn't know it but he had all the ingredients and was amenable to learning new recipes; once we had three bulldogs in our hands, the people in line behind us immediately said "Ooh, what's that?"

It is, as they say, or at least as I like to say, dangerously smooth.

Start with two shots or a larger one to one mix of vodka and kahlua.  Standard black Russian so far, right?
Top off with cream, or milk if it's all you got:  white Russian territory now.

The thing that sets it apart is now you add a splash or so of Coke.  I've heard root beer works but I haven't tried it yet.

It's not a radically different drink, and there's not enough Coke to curdle the dairy component unless you let it sit there for a while, but the bubbly sweetness lightens the drink up so it's no longer obvious that you're drinking something that's half liquor.

When we went back up for refills, everybody was ordering them; when we went back again, the bartenders were out.

So I'm in the grocery store and I see one of those little cotton candy machines...

...the ones that are also supposed to take hard candy and spin that out into dulcet, not-just-pink gossamer whenever you feel like having some.

I'm not a huge cotton candy fan, I like it but it's so insubstantial that I feel like I'd have to eat about two cubic feet of it to reach that happy place between sated and ill.  Oh, I've got quite the sweet tooth, but I also like eating to be an experience, and cotton candy generally doesn't do that for me.

Spun out hard candy, though?  Maybe we can do business after all.

Still, I didn't buy the thing.  I'm intrigued but I'm already way out of counter space.

I'll keep it in mind, maybe there's a place for incorporating it into cake batter or frosting or something else clever, but I had another idea.

What's stopping us from using something else than can be melted and spun into thin fibers?  Practically speaking I'm expecting it to be mostly a question of melting point and aperture size; chocolate or cheese might be good, but if the melting unit gets too hot and the stuff might burn or clog the thing up.  Heck, even scrambled eggs might be interesting, if we want to cross over into savory territory.  I'm not sure what for, but...hey, actually, I'm not sure it would be practical to do egg and cheese together, but do them separately and then spool them together for a cotton omelette.

Now that might be something.