Ingredients: 1.5oz Virginia Black, bar spoon of raw cane sugar, 2oz fresh brewed coffee, whipped cream.
Directions: Combine all ingrediets directly into coup glass and stir with bar spoon to dissolve sugar. Top with homemade whipped cream.
Prairie With Love
Ingredients: 2oz Prairie Organic Vodka, 1oz coffee liqueur, 1oz espresso coffee (cold), 1/2oz simple syrup.
Directions: Fill shaker with all ingredients, shake with ice and strain into a martini glass. Garnish optional.
Angry Roasted Apple
Ingredients: 1 Angry Orchard Crisp Apple, 1.5oz of vodka, 1oz. of coffee liqour.
Directions: In a pint glass, combine over ice 1.5oz vodka, 1.oz coffee liqour, and fill with Angry Orchard Crisp Apple.
Sparkling Ice’s Black Sage Cocktail
Ingredients: 2 part coffee liqueur, 1 parts black raspberry Sparkling Ice, splash of heavy cream, sage leaf to garnish.
Directions: Mix coffee liqueur and Black Raspberry Sparkling Ice in a cocktial glass. Top with a splash of heavy cream and garnish with safe leaf.
Ingredients: 1 1/2oz Centinela Anejo, 1/2oz coffee liquer, 1 1/2oz espresso, 1/2oz simple syrup, 1 1/2oz heavy cream.
Directions: Mix all ingredients (excluding the heavy cream) in a cocktail shaker filled with cubed ice. Shake hard and strain over ice into a chilled coupe glass. In a separate shaker, place the heavy cream and cubed ice, shake hard to aerate then pour carefully over a bar spoon to layer the cream over the coffee. Garnish with three coffee beans.
3 Layer Iced Coffee Bon Bon (Courtesy of IMUSA)
Ingedients: 1 can condensed mimlk (14 ounce), ice cubes, shots of room temperature unsweetened espresso coffee.
Directions: Pour 2 inches of condensed milk into the base of 4 (4oz) juice glasses. Pour the equivalent of one shot of coffee on top of the condensed milk in each glass. Take the remaining four shots of coffee and put them in a blender with four ice cubes. Blend until a thick foam is formed, then pour the foam into each glass carefully. Serve immediately.
Mocha Espresso (Courtesy of IMUSA)
Ingredients: espresso ground coffee, 1 packet sugar free chocolate powder, cinnamon, 1 cup hazelnut coffee creamer.
Directions:Fill your espresso-brewing cup 2/3 with espresso coffee and 1/3 with sugar free chocolate powder, then gently mix. Prepare your espresso as directed. In the meantime, heat up a cup of hazelnut coffee creamer. Once brewed, divide the coffee evenly between 2 cups and add creamer. Sprinkle a dash of cinnamon on each and serve. No sugar needed!
Cafe Americano (Created by Leo Robitschek of The NoMad)
Ingredients: 1oz Campari, 1.5oz Cinzano Bianco, 1.5oz Fever Tree Tonic, 1.5oz Fever Tree Club Soda, .5oz Coffee Infused Cinzano Extra Day, 2 dashes Pernod Absinthe.
Directions: Stir Campari, Cinzano Bianco, coffee-infused Cinzano Extra Dry, and absinthe with ice in a mixing glass. Strain into an ice-filled Collins glass, top with club soda and tonic, and garnish with a grapefruit twist.
Ingredients: 1.75oz Patron XO Cafe, 1oz fresh lemon juice, .5oz Simple Syrup, .5oz espresso or cold brewed coffee concetrate, sugar rim, lemon zest for garnish.
Directions: Combine ingredients in a cocktail shaker and shake with ice to chill and achieve frothy texture. Strain into a sugar-rimmed cocktail coupe and garnish with a wide strip of lemon zest.
Velvet Rut (Created by Nate Laird, Nevada)
Ingredients: 1oz Stiggin’s Fancy, 1oz Jagermeister, .75oz Six Grapes Reserve Porto, .5oz 1:1 honey strup, .25oz PF Dry Curacao, .5oz cold brew.
Directions: Served over ice in double Old Fashioned. Garnish orange peel (with optional shaved dark chocolate.)
Doppia Bevande (Created by Ingi Sigurdsson at The Aviary)
The drink is actually two drinks served side-by-side. You can enjoy them separately of combine them. I usually add the carbonated milk punch to the cold bew/amaro glass little by little. Here’s what’s in each glass:
Glass #1: Cold brewed coffee, Cynar 70, Averna, egg, soda water, oregano, spices.
Glass #2: Clarified Cognac Milk Punch, vanilla, bay leaf, carbonated.
Frappino (Courtesy of KRUPS)
Ingredients: 7oz. cold coffee, 2 tbsp coffee liqueur, 1/4 cup cold espresso, 1/4 cup heavy cream, 1/2 cup milk, 2 tsp. chocolate syrup, 2 tsp. agave syrup OR 2 tsp. superfine sugar.
Directions: The day before, prepare the coffee ice cubes: pour the cold coffee into the ice cube trays and put in the freezer. Into a shake, pour the espresso, coffee ice cubes, agave syrup, coffee liqueur and milk. Shake for 15 to 20 seconds, and pour the drink into a glass. Lightly whisk the cream and garnish the drink with it. Finish with a drizzle of chocolate syrup: pour it slowly and make a design on top, if you desire.
Jazze Frappe Coffee (Courtesy of KRUPS)
Ingredients: 1/2 cup espresso, 2 tsp. light brown sugar, 8 ice cubes.
Directions: Pour the espresso into a shaker or blender, add the light brown sugar and ice cubes, shake or blend for around 20 seconds. Pour into a large glass and serve immediately.
Espresso Smoothie (Courtesy of KRUPS)
Ingredients: 1/3 cup espresso, 1/2 banana, 1oz. condensed milk, 1/2 cup plain yogurt, 1 tbsp maple syrup, 4 ice cubes.
Directions: Pour the espresso into your blender. Add the banana, the condensed milk, the yogurt, the maple syrup and the ice cubes. Mix for around 20 seconds, then serve immediately.
Gran Paradiso (Created by Josh Mazza of Trademark)
Ingredients: 1oz Frangelico, 1oz Mezcal, 1oz espresso.
Directions: Chill mixture. Do a very short shake to aerate. Serve in espresso cups.
Mudslide Affogato (by Andrea Correale of Elegant Affairs)
Ingredients: 1oz. fresh shot of espresso, 1/2 tablespoon vodka, 1/2 tablespoon coffee liqueur, 1/2 tablespoon Irish cream, 1 scoop of coffee ice cream, 1/2 teaspoon chocolate shavings.
Directions: Mix the Irish cream, espresso, coffee liqueur and vodka together. Pour the espresso over the scoop of ice cream. Garnish with the chocolate shavings and serve immediately.
Golden Espresso Bellini (Courtesy of Santa Margherita Prosecco)
Ingredients/Directions: .75oz Frangelico, 3 drops chocolate mole bitter, 1 tsp of coffee syrup, top with Santa Margherita Prosecco. Serrve ina flute glass and garnish with a lemon twist.
Morning Buzz (Created by Pam Wizniter of Trademark)
Ingredients: .5oz Jager spice, 1.5oz Tin Cup Whiskey, 2oz coffee, .75oz orgeat.