I’m a sucker for a good coffee cocktail. I might not want to drink more than one or two of them at a time, but when you’re kicking a night off (or a day, if we’re being honest) and need a bit of a boost, there’s nothing like them.
While a shot of Jameson or Bailey’s can always do the trick, here are a few coffee cocktails that break the mold of what you expect in the category.
Speyside Cowboy Created by Allan Roth, Glenfiddich Ambassador
Ingredients: 2 parts Glenfiddich 14 Year Old Bourbon Barrel Reserve ½ part Drambuie ¼ part coffee liqueur ¼ part demerara syrup 1 barspoon China China Egg white Coffee beans, to garnish
Directions: Combine all ingredients except for the coffee beans in a shaker and shake to incorporate the egg white. Add ice and shake again. Pour into a coupe. Garnish with coffee beans.
The Speyside Cowboy melds the vanilla and brown sugar flavors of the bourbon-hearted Glenfiddich 14 Year Old with coffee liqueur for a tasty take on the espresso martini.
Coconut Cocktail Created by Mattias Horseman, Hendrick’s Gin Ambassador
Ingredients: 1.5 Parts Hendrick’s Gin 3 Parts Coconut Water 1 Part Cold Brew Coffee 2 Dashes xocolat bitters
Directions: Add ingredients to shaker and shake hard with ice. Fine Strain into a chilled coupe glass. Garnish with grated nutmeg & mint.
Get your coffee kick from this cocktail that combines the botanical essence of Hendrick’s Gin with summer coconut and fall-forward nutmeg for a seamless sip between seasons.
Iced Irish Coffee Created by Tim Herlihy, National Ambassador for Tullamore D.E.W.
Ingredients: 2 parts Tullamore D.E.W. Original 1 teaspoon Ground Espresso 2 teaspoons Demerara Sugar 3 parts Cold Brew Coffee Fresh Cream
Directions: Combine whiskey and espresso in a small bowl; let stand 15 minutes. Strain whiskey through a coffee filter into a cocktail shaker. Meanwhile, stir sugar and 2 tsp. hot water in a small bowl until sugar is dissolved. Add demerara syrup and cold brew to cocktail shaker; fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with ice and top with cream.
Café ala Mexicana Created by Jaime Salas, National Milagro Tequila Ambassador
Ingredients: 1.5 Parts Milagro Añejo 0.75 Part Ancho Reyes Chili Liqueur 4 Parts Fresh brewed coffee 1 Teaspoon Brown sugar 1 Part Heavy Cream
Directions: Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili flakes.
