September 29th is National Coffee Day! Whether you’re lingering over your first cup of the day or running to get your second cup, if you’re a caffeine addict, you know a great cup of coffee when you taste one. Celebrate the day in style with one of our Coffee Cocktail recipes!
Coffee Recipes
Viennese Coffee
Recipe and image courtesy of KRUPS.
- 1/4 cup espresso
- 1/4 cup heavy cream
- 1 tsp. bitter cocoa powder
Use a hand mixer to whip the cream into stiff peaks. Pour the espresso into a preheated cup. Top with the whipped cream. Sprinkle with bitter cocoa powder.
Coffee Cocktail Recipes:
Café Americano
Created by Leo Robitschek (The NoMad)
- 1 oz. Campari
- 1.5 oz. Cinzano Bianco
- 1.5 oz. Fever Tree Tonic
- 1.5 oz. Fever Tree Club Soda
- 0.5 oz. Coffee Infused Cinzano Extra Dry
- 2 dashes Pernod Absinthe
Stir Campari, Cinzano Bianco, Coffee-Infused Cinzano Extra Dry and Absinthe with ice in a mixing glass. Stain into an ice-filled Collins glass, top with club soda and tonic, and garnish with a grapefruit twist.
Coconut Coffee
Recipe and image courtesy of KRUPS.
- 1/2 cup espresso
- 1/4 cup coconut milk
- 5 tsp coconut liqueur
- 4 tsp rum made from sugar cane
- 1 tsp light brown sugar
- 5 ice cubes
- 1 hollowed out coconut (to serve the drink)
Pour the espresso into a bowl, add the light brown sugar and mix well to dissolve it. Allow to cool. Pour into a shaker and add the coconut milk, coconut liqueur, rum and crushed ice cubes. Shake well for around 20 seconds. Serve in the hollowed out coconut with two straws.
Cold Brew Negroni
- 1 oz cold brew-infused Campari
- 1 oz gin
- 1 oz sweet vermouth
- Strong ground coffee
First fill a mason jar or similar vessel halfway with coffee grounds and pour in the Campari. That can steep for as little as ten minutes, or as long as overnight, depending on how much coffee flavor you’re aiming for. Strain the coffee out with a standard coffee filter, add equal amounts of gin and sweet vermouth, stir with ice, and strain into an old fashioned glass with more ice and a slice of orange.
Espresso Martini
- 2 Parts elit Vodka
- 1 Part Galliano Ristretto
- ½ Part Fresh Coffee
- Gomme Syrup (Optional)
Shake all ingredients and double strain into a chilled martini glass.
Frappino
Recipe and image courtesy of KRUPS.
- 7 oz. cold coffee
- 2 tbsp coffee liqueur
- 1/4 cup cold espresso
- 1/4 cup heavy cream
- 1/2 cup milk
- 2 tsp. chocolate syrup
- 2 tsp. agave syrup or 2 tsp superfine sugar
The day before, prepare the coffee ice cubes: pour the cold coffee into ice cube trays and put in the freezer. Into a shaker, pour the espresso, coffee ice cubes, agave syrup, coffee liqueur and milk. Shake for 15 to 20 seconds, and pour the drink into a glass. Lightly whisk the cream and garnish the drink with it. Finish with a drizzle of chocolate syrup: pour it slowly and make a design on the chantilly, like a barista.
Great Pretender
From Vance Henderson, Drambuie National Ambassador. Recipe and image courtesy of Drambuie.
- 1 part Drambuie
- .50 part Peach Brandy
- .50 part Sweet Vermouth
- 2 parts Chameleon Vanilla Coffee Concentrate
Combine with Ice, Shake, Double-Strain, Serve Up. Garnish with Brandied Cherry.
Ice Kaffe
From Vance Henderson, Drambuie National Ambassador, Tico, Washington DC. Recipe and image courtesy of Drambuie.
- .75 parts Drambuie
- .75 parts Tequila Cream
- .50 parts Light Agave
- 1.5 parts Milk
- 1.5 parts Coffee
Pour all ingredients into a cocktail shaker and shake 3 times. Double strain into an old fashioned glass. Garnish with a frozen coffee ball.
Irish Goodbye
From Ari and Micah Wilder Chaplin’s, Washington, DC. Recipe courtesy of Drambuie.
- Tullamore D.E.W.
- Drambuie
- Junius Cold Press Coffee Nitro
- Wilder Bros Banana Cream
Java Royale
From Vance Henderson, Drambuie National Ambassador. Recipe and image courtesy of Drambuie.
- 1 part Drambuie
- .50 part Green Chartreuse
- 3 parts Chameleon Vanilla Coffee Concentrate
Combine with ice in a rocks glass, stir until well chilled, serve. Garnish with a skewered piece of candied ginger.
Le C.R.E.M.E
From Davino Richardson, Duality Espresso & Whiskey Bar, Washington DC
- .50 parts Drambuie
- .50 parts Luxardo Maraschino
- 1 parts Monkey Shoulder Scotch Whisky
- 2 shots Hot Espresso
Pour all ingredients into a cocktail shaker and shake vigorously. Strain into a coupe glass. Garnish with 3 skewered maraschino cherries.
Pumpkin Spiced Lebowski
Recipe and image courtesy of Reyka Vodka.
- 2 parts Reyka Vodka
- 1 part Coffee Liqueur
- 1 part Heavy Cream
- ½ tsp. of Pumpkin Pie Spice
Combine heavy cream and pumpkin pie spice into cocktail shaker and shake. Add Reyka Vodka and Coffee Liqueur and shake with ice. Serve on the rocks and garnish with cocoa puffs.
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