Food
Buzzy Brews: 4 Coffee Cocktails To Try
Coffee: it’s not just for breakfast anymore. Jump-start your evening with one of these original java-infused drinks from four top bartenders
The espresso martini has fully captured the hearts and palates of millions over the past couple of years, with bars and restaurants around the world riffing on it in new and interesting ways. But why stop there? Deep, earthy, complex and comforting all at once, coffee can add depth and sophistication to all sorts of classic and creative cocktails – not to mention an energising boost of caffeine.
Whether you’re a coffee enthusiast looking to elevate your daily brew or a cocktail lover eager to explore new taste combinations, coffee cocktails offer a delightful array of flavours that might even surprise you. Read on for four recipes from bartenders across the globe.
Irish Breakfast
Courtesy of Luca Fanari, co-founder and bar director of Veleno in Rome, Italy
You can’t say an Irish goodbye without an Irish good morning! This cocktail may be a bit strong for brunch, but it’s cocktail hour somewhere, right?
Here, a robust Irish whiskey base and rich coffee liqueur get an instant lift with lemon juice and pineapple. The addition of frothy egg whites helps to emulsify the ingredients and create a silkier texture. A nod to one of the world’s favourite breakfast foods? Maybe. Either way, good morning and good luck!
Irish Breakfast: The Recipe
45ml Irish whiskey
15ml Lemon juice
20ml Pineapple Juice
15ml Coffee liqueur (Luca suggests Borghetti)
15ml Egg white (about half an egg)
Shake over ice and strain into a rocks glass. A four-leaf clover would make the perfect garnish, but lemon zest works just fine.
Pure Morning
Courtesy of Vasilis Sgouromallis of Humain and Bungalow 7 in Athens
Basically brunch in a glass. This clever cocktail combines the brightness of fresh-squeezed orange juice and mint with the familiar warm, earthy notes of coffee.
The drink begins with a simple infusion of a few ingredients: orange juice, mint, sugar and coffee beans. It’s easy to assemble, but you have to think ahead and allow at least two or three days for the flavours and aromas to amalgamate properly. The quantities and ratios of sparkling wine to juice infusion are completely customisable; for a boozier option, just add more wine. Alternatively, sub lemon or orange soda, or a splash of seltzer, for a non-alcoholic version.
[Image via Getty Images]
Pure Morning: The Recipe
500ml Fresh-squeezed and strained orange juice
50g Sugar
50g Mint leaves
25g Coffee beans
90ml Prosecco
Combine all ingredients in a sealed jar and let macerate for two to three days. Strain and serve about 60 millilitres topped off with the 90 millilitres of Prosecco.
Cafecito de Noche
Courtesy of Luis Oaxaca, bartender at Figlia in Queens, NYC
An instant hit since it opened its doors, regulars crowd the bar at Figlia for gourmet pizza, fine wines and Luis’ signature drinks. Luis hails from Puebla, Mexico – not Oaxaca – but true to his name, he’s a huge tequila fan. This subtle twist on the espresso martini swaps in tequila blanco for vodka. While Kahlúa is often the go-to coffee liqueur, for his cocktail, Luis prefers a drier coffee liqueur, like Luxardo Espresso Liqueur or Mr. Black Cold Brew Liqueur.
From there, he sweetens to taste with a brown-sugar simple syrup; brown sugar lends an earthier quality with notes of toasted caramel that complement the deep and bitter dark-roasted coffee. Tequila blanco adds a punch of vegetal freshness, and a twist of lime brings it all together. For a smoother, sweeter experience, use barrel-aged reposado or anejo.
[Image via Getty Images]
Cafecito de Noche: The Recipe
75ml Coffee Liqueur Luxardo or Mr. Black coffee
75ml Brown sugar simple syrup
45ml Espresso
60ml Tequila blanco (if you can find espresso-infused Patron, even better)
Shake over ice. Strain. Serve up in a martini glass with a lime twist.
*Coffee-Infused Tequila: In a 600ml mason jar or similar airtight container, crush one cup of coffee beans and combine with the scraped inside of one vanilla pod. Cover in tequila and refrigerate for a minimum of 48 hours. Strain and use in your next favourite coffee cocktail.
Javaberry Brew
Courtesy of Giacomo Malavolti, former manager of the W Hotel Bar in Rome, currently heading the team at the much-anticipated W Florence
Get a taste of what’s to come! This signature cocktail was conceived for the soon-to-open W Florence as a sparkling iced coffee bursting with raspberry flavours, perfect for sipping on the hotel’s rooftop bar on a sunny afternoon.
The recipe is built around vodka and incorporates fruit shrub: a simple but effective infusion made with apple cider vinegar, adding brightness and acidity to a cocktail while amplifying the aromas of its key ingredients – in this case, explosive raspberry.
[Image via Getty Images]
Javaberry Brew: The Recipe
30ml Vodka (Giacomo uses Tito’s, but it’s up to you.)
40ml Coffee (cold brew, if possible)
20ml Coffee liqueur
5ml *Raspberry shrub
Build the cocktail in a highball glass over ice. Top up with cherry soda (Giacomo recommends Three Cents). No garnish.
*To make the raspberry shrub: In a pitcher, add 500 grams of fresh raspberries, 500 grams of sugar and 200 millilitres of apple vinegar. Leave it overnight at room temperature. Strain and use as needed. Shrubs can last in the fridge for months if properly stored.
[Image at the top via Getty Images]
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