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.