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

Photo by Wendy White, TRYBE Creative/Courtesy of The Perfect Purée of Napa Valley.
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:

Photo: The Perfect Purée of Napa Valley
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.