Coffee Cocktail Recipes

Coffee cocktails are trending. The nostalgic, crowd-pleasing espresso martini has been at the top of cocktail menus for the last two years, and consumers are demanding more caffeinated cocktails from on-premise venues. With National Espresso Day on November 23, we've rounded up a few "buzzy" coffee cocktail recipes for you to add to your cocktail menus.

PSL Martini Noir 

Ingredients:

1.25 oz Halftone WAVELENGTH: noir Gin

1 oz Coffee Liqueur

1 oz Cold Brew

0.5 oz Pumpkin Spice Vanilla Simple Syrup

 

Pumpkin Spice Vanilla Simple Syrup

1.5 cups brown sugar

1.5 cups water

1.5 tsp pumpkin pie spice

1.5 tsp vanilla extract

1/4 tsp ground ginger

Large pinch of kosher salt

 

Directions:

For the pumpkin spice vanilla simple syrup, combine all ingredients. For the cocktail, dry shake all ingredients. Then add ice and shake again until chilled. Strain and serve up. Add three coffee beans to garnish.

 

Jitterbug Café

Ingredients:

2 oz Slane Irish Whiskey

1/2 oz Cynar

1/4 oz Mr. Black

1/4 oz Toasted Pecan Syrup*

1 oz Cafe de Olla cold brew

Grated cinnamon and 3 espresso beans

 

Directions:

For the toasted pecan syrup, in a large stock pot pour enough pecans to cover bottom. Roast on medium/medium high heat tossing occasionally, 10-20 minutes. Add 8 cups water, let simmer for 15 mins. Strain nuts, add equal parts sugar to pecan liquid. Let cool. For the cocktail, add ingredients to cocktail shaker over fresh ice. Shake. Strain into Irish Coffee glass. Garnish with grated cinnamon and three espresso beans.

 

Chipotle Irish Coffee

Ingredients:

2 oz Tanteo Chipotle Tequila

5 oz espresso

0.5 teaspoon granulated white sugar

1 teaspoon brown sugar

Whipped cream for topping

Directions:

Add fresh coffee to glass, stir in white and brown sugar until dissolved. Add Tanteo Chipotle Tequila and stir. Top with whipped cream.

 

 

 

 

Irish Coffee Colada

Ingredients: 

1.5 oz Glendalough Double Barrel Whiskey

1 oz cold brew concentrate

0.5 oz velvet falernum

0.5 oz espresso liqueur (Galliano Ristretto)

0.5 oz coconut cream

0.25 oz banana liqueur

 

 

 

 

Holiday Joe

Ingredients:

1 1/2 oz. Bacardi 8 rum

3/4 oz. Disaronno

1/2 oz. chocolate liqueur

2 oz. The Perfect Purée Red Raspberry Puree

hot espresso

whipped cream

cinnamon powder

Directions:

Combine Bacardi, Disaronno, chocolate liqueur and Raspberry puree into a mug. Add hot coffee, filling mug almost to the top. Add whipped cream layer to the top of the liquid. Drizzle Raspberry puree onto the whipped cream and sprinkle cinnamon powder on top to finish.

 

 

 

Red Raspberry Mochatini

Ingredients:

1 1/2 oz. gin

3/4 oz. raspberry vodka

3/4 oz. chocolate vodka

2 oz. coffee liqueur

2 oz. The Perfect Purée Red Raspberry Puree, thawed

1 oz. creme de cacao

Directions:

Shake all ingredients with ice and strain into a chilled glass.

 

 

Calculating the Coordinates

Ingredients:

1.5 Mad March Hare Irish Poitín

1 oz espresso .5 spiced blueberry syrup*

Combine all ingredients in a shaker set.

Add ice

Directions:

For the blueberry syrup, combine one cup of demerara sugar with one cup water, one cup blueberries, 2-3 cinnamon sticks, and 5-6 cloves. Cook over medium heat until all sugar is dissolved. Remove from heat and let stand for 1 hour to overnight. Fine strain. Can be stored in the refrigerator for at least a week. For the cocktail, shake vigorously for about 20 to 30 seconds. Fine strain into a chilled coupe. Garnish with fresh blueberries or a sprig of rosemary and a few grains of pink Himalayan salt.