TODAY is National Coffee Day!
Check out some coffee cocktails that are sure to keep you caffeinated AND tipsy all day long!
2 Parts elit Vodka
1 Part Galliano Ristretto
½ Part Fresh Coffee
Gomme Syrup (Optional)
Shake all ingredients and double strain into a chilled martini glass.
Doppia Bevande from The Aviary
Created by Micah Melton
The drink is actually two drinks served side-by-side; you can enjoy them separately or combine them.
#1: Cold Brewed Coffee, Cynar 70, Averna, Egg, Soda Water, Oregano, Spices
#2: Clarified Cognac Milk Punch, Vanilla, Bay Leaf; Carbonated
Created by Leo Robitschek (The NoMad)
1 oz. Campari
1.5 oz. Cinzano Bianco
1.5 oz. Fever Tree Tonic
1.5 oz. Fever Tree Club Soda
0.5 oz. Coffee Infused Cinzano Extra Dry
2 dashes Pernod Absinthe
Method: Stir Campari, Cinzano Bianco, Coffee-Infused Cinzano Extra Dry and Absinthe with ice in a mixing glass. Stain into an ice-filled Collins glass, top with club soda and tonic, and garnish with a grapefruit twist.
Cold Brew Negroni
1 oz cold brew-infused Campari
1 oz gin
1 oz sweet vermouth
Strong ground coffee
First fill a mason jar or similar vessel halfway with coffee grounds and pour in the Campari. That can steep for as little as ten minutes, or as long as overnight, depending on how much coffee flavor you’re aiming for. Strain the coffee out with a standard coffee filter, add equal amounts of gin and sweet vermouth, stir with ice, and strain into an old fashioned glass with more ice and a slice of orange.
1 can espresso (such as Starbucks Doubleshot)
1 mini Frangelico bottle
1 oz rum
.5 oz simple syrup
Toss about a third of that can of espresso (drink or pour out the rest), the rum, and the orgeat into a shaker with ice. Shake it around and carefully pour the mixture back into the can the espresso came in. Stick a straw into the can and then insert the mini Frangelico upside down into the mouth of the can, which should just fit if you give it a good shove.
Created by Josh Mazza, Trademark
1 oz Frangelico
1 oz Mezcal
1 oz espresso
Method: Freeze mixture. Do a very short shake to aerate. Serve in espresso cups.
1.75 oz Patrón XO Café
1 OZ Fresh lemon juice
.5 oz Simple syrup
.5 oz Espresso or cold brewed coffee concentrate
Lemon zest for garnish
Combine ingredients in a cocktail shaker and shake with ice to chill and achieve a frothy texture. Strain into a sugar-rimmed cocktail coupe and garnish with a wide strip of lemon zest.