Imagine a talented mixologist and barista mashing up their skills to create amazing and delicious coffee cocktails. Well dream no more as both worlds have collided creating coffee cocktails like the Espresso Old Fashioned and Havana Nights to perfecting an old classic, The Irish Coffee.
As more and more people discover the versatility of Coffee, so have emerged new ways of consuming coffee. Coffee is no longer just for that morning pick me up but now has become a base in many alternative drinks including craft cocktails. Besides the obvious of mixing well with cream, vanilla, and hazelnut flavors, coffee meshes well with citrus and herb flavors creating an amazing experience for your palate.
Coffee cocktails are now being offered during brunch as an alternative to mimosas and Bloody Mary’s. In addition, restaurants and bars are also looking to expand occasions by offering coffee cocktails as a precursor to a night out.
1 1/2 oz. of Irish Whiskey
5-7 oz. of Hot Coffee
1-2 tsp. Brown Sugar
Fresh Whipped Cream
Run hot water slowly over a glass mug until it’s at room temperature or hotter, and then
dry it (pouring hot coffee into a cold glass could cause it to crack).
Add brown sugar to mug, pour in whiskey and then add the coffee, leaving room at the the
top for whipped cream. Stir until sugar is completely dissolved. Set whipped cream on drink.
Do not stir (drink stays warmer long with cream sitting on top).
ESPRESSO OLD FASHIONED
2 oz. Gaviña Espresso (room temperature)
1 oz. Bourbon
1/4 oz. Simple Syrup
1 1″ piece of lemon peel
Dash of Peychaud’s® Bitter*
Combine espresso, bourbon, simple syrup, and bitters in a cocktail shaker and fill with ice.
Stir until outside of shaker is frosty, about 30 seconds; strain into a lowball glass filled
with ice. Twist lemon peel over cocktail to release oils, then rub over the rim of glass.
*Peychaud’s® Bitter is a registered trademark.
2 oz Gaviña Espresso
1 1/2 oz. Dark Rum
1 oz Torani Coconut Syrup
3/4 oz of Cream
Combine ingredients into shaker and fill with ice. Shake and strain into a chilled martini glass.