Sometimes it takes more than coffee to jumpstart your night.
By Cari Jorgensen
You have to be up early every day. Maybe there’s just enough time to get ready, call out a quick goodbye and grab a bagel on your way out the door. Then you’re stuck in traffic for much longer than you ever want to be. But you make it to work in the nick of time and you spend eight or more hours, Monday through Friday, working hard. Then it’s more traffic and by the time you get home you need a little pick-me-up to reenergize. Sometimes coffee does the trick, but it works a lot better when that coffee is a little stronger than the macchiato waiting for you on the kitchen counter.
On nights like these you need coffee with spirit. Or in some cases, coffee with many spirits. That’s when you try one of these:
Ingredients:
¾ oz amaretto almond liqueur
½ oz dark crème de cacao
8 oz hot coffee
Garnish:
whipped cream
chocolate shavings
Preparation:
Pour ingredients in the order listed above into a coffee mug. Top it with whipped cream and chocolate shavings.
Ingredients:
½ oz cognac
½ oz coffee liqueur
½ oz Frangelico® hazelnut liqueur
6 oz iced coffee
½ oz whipped cream
Garnish:
chocolate shavings
Preparation:
Using a mixing glass, blend all ingredients (except whipped cream) with cracked ice. Pour into a chilled white wine glass and add the whipped cream. Sprinkle chocolate shavings on top.
Ingredients:
½ oz Frigola® herbal liqueur
5 oz hot black coffee
1½ oz whipped cream
1 tsp sugar
Garnish:
nutmeg
Preparation:
Pour the coffee and herbal liqueur into an Irish coffee cup. Float the whipped cream on top, gently. Sprinkle nutmeg.
Ingredients:
½ oz peppermint schnapps
½ oz Kahlua® coffee liqueur
5 oz hot black coffee
1½ oz whipped cream
1 tsp sugar
Garnish:
grated chocolate
Preparation:
Pour the coffee, schnapps and Kahlua into an Irish coffee cup. Sweeten to taste with the sugar. After gently floating the whipped cream on top, sprinkle with grated chocolate.
Ingredients:
6 oz cold coffee
1 oz white crème de cacao
1 oz brandy
Garnish:
lemon twist
Preparation:
Pour coffee, crème de cacao and brandy in a highball glass. Stir. Add a lemon twist for garnish.
Ingredients:
1 oz Tia Maria® coffee liqueur
5 oz hot black coffee
1½ oz whipped cream
1 tsp sugar
Garnish:
grated chocolate
Preparation:
Pour coffee and liqueur into an Irish coffee cup. Use the sugar to sweeten to taste. Float the cream on top, and then sprinkle with grated chocolate.
Ingredients:
1 oz dark rum
5 oz hot black coffee
1½ oz whipped cream
1 tsp sugar
Garnish:
grated chocolate
Preparation:
Pour coffee and liqueur into an Irish coffee cup. Use the sugar to sweeten to taste. Float the cream on top, and then sprinkle with grated chocolate.
Ingredients:
1 oz gold rum
¼ oz brown crème de cacao
½ tsp sugar
1 cup hot coffee
Preparation:
Heat the rum and crème de cacao in a heat-resistant glass or mug. Add the sugar. Fill the rest of the glass or mug with the coffee and stir.
Ingredients:
1 oz oude genever gin
5 oz hot black coffee
1½ oz whipped cream
1 tsp sugar
Garnish:
nutmeg
Preparation:
Pour coffee and gin into an Irish coffee cup. Using the sugar, sweeten to taste. After floating the whipped cream on top, sprinkle with nutmeg.
Ingredients:
½ oz London dry gin
1/3 oz triple sec
1/3 oz Kahlua® coffee liqueur
5 oz hot black coffee
1½ oz whipped cream
1 tsp triple sec
Preparation:
Pour the first four ingredients into an Irish coffee cup. Sweeten to taste if desired. Float the whipped cream on top gently, then add the teaspoon of triple sec.
Ingredients:
2 cl Finlandia® vodka
2 cl Lapponia Lakka cloudberry liqueur
coffee
double cream
Preparation:
Pour the vodka and cloudberry liqueur into an Irish coffee cup. Fill the cup with hot coffee and float the cream on top.
Ingredients:
1 oz Cointreau® orange liqueur
½ oz Kahlua® coffee liqueur
5 oz hot black coffee
1½ oz whipped cream
1 tsp sugar
1 tsp Cointreau® orange liqueur
Preparation:
Pour the first three ingredients into an Irish coffee cup. Use the sugar to sweeten to taste. Float the whipped cream gently on top. Add the teaspoon of orange liqueur.
Ingredients:
½ oz Kirschwasser® cherry brandy
5 oz hot black coffee
1½ oz whipped cream
1 tsp sugar
Garnish:
black cherry
Preparation:
Grab an Irish coffee cup and pour in the coffee and cherry brandy. Sweeten to taste with the sugar. Float the whipped cream on top gently. Top it with a black cherry.
Ingredients:
1½ oz Irish whiskey
1 tsp brown sugar
6 oz hot coffee
heavy cream
Preparation:
Combine the whiskey, brown sugar and hot coffee in an Irish coffee mug. Stir to dissolve the sugar. Float the heavy cream (cold) on the top. Do not stir.
Ingredients:
1 shot Bacardi® 151 rum
1 shot Kahlua® coffee liqueur
2 splashes triple sec
3 dashes cinnamon
3 dashes nutmeg
¼ cup sugar
1 squirt whipped cream
½ cup coffee
Preparation:
Pour a little triple sec on a plate, forming a puddle. Pour sugar on a different plate. Dip the rim of an Irish coffee cup in the triple sec, then in the sugar. Pour the rum and Kahlua in the coffee cup and add a splash of triple sec. Light it with a match. This will crystallize the sugar-dipped rim. Add the cinnamon and nutmeg. Extinguish the flame by pouring in the coffee until the cup is ¾ full. Top it with the whipped cream.
All recipes from Cocktails.eu.
