ALCOHOLIC COFFEE RECIPES
Café Brulot
3 c Espresso roast (original recipe calls for Chicory)
24 sugar cubes
4 c cloves
Rind of 1 orange (grated)
Rind of 1 lemon (grated)
2 cinnamon sticks
¾ c Cognac or Brandy
In 2 qt saucepan, combine all ingredients except coffee, When hot,
ignite and flame Brandy. When fire extinguishes, slowly pour coffee
stirring to mix while pouring.
Ladle into warm cups.
Bandito Coffee
8 c French roast or espresso roast coffee
8 oz Tia Maria or Kahlua
4 oz Tequila
½ pt whipping cream
1 oz unsweetened cooking chocolate
2 tsp sugar
1 tb orange juice
Whip cream until thick enough to peak, mix in sugar and orange
juice, and refrigerate.
For each cup, place 1 oz each of tequila, and coffee liquor in coffee
cup, fill with coffee, and top with whipped cream. Dust with shaved
chocolate
Frosty Brandy
1 c strong black coffee (Sumatran suggested)
2 oz Brandy
2 tbsp sugar
¼ c whipped cream
1 c half and half
4 ice cubes
Mix sugar, ice cubes, and coffee in blender, and blend on medium for
25-30 seconds.
Add half and half, and brandy, blend for additional 10-15 seconds.
Top with whipped cream. (Optional)
Jamaican Kicker
2 c strong black coffee (French or Espresso Roast)
2 oz Kahlua or 2 oz Tia Maria
2 oz Dark Rum
1.4 c whipped cream
Mix Kahlua or Tia Marie and rum in 2 cups of coffee (1 oz each)
Add hot coffee, top with whipped cream, sprinkle with nutmeg.
Hot Mint Julep
2 c strong black coffee
5 oz Bourbon
2 tbsp sugar
2 tbsp heavy cream
2 sprigs mint leaf
Lace Bourbon and sugar into 2 large warm coffee mugs. Add hot
coffee and stir to dissolve. Top with cream, but do not stir. Accent
with mint leaf.
Grasshopper
1 ½ c strong black coffee
2 oz crème de menthe
2 oz coffee liquor (Tia Maria or Kahlua)
¼ c whipped cream
Dark and white chocolate after dinner mints
Pour 1 oz each of liquors into 2 tall latte glasses.
Fill with coffee and top with whipped cream.
Decorate with shavings of dark and light after dinner mints
Hot Toddy
1 ¼ c very strong coffee (Espresso or French roast)
4 oz Calvados
2 oz Peach or Apricot brandy
2-4 tsp sugar
1 ½ tbsp heavy whipping cream
Place Calvados and brandy in small saucepan, and heat slowly, using
low setting.
Add coffee, then sugar to taste. While coffee is spinning from stirring,
Add cream but do not stir.
Pina Coffeelada
2 c strong cold coffee
2 oz tequila or 2 oz rum
½ oz coconut flavoring
½ tsp vanilla
2 c crushed ice4 tbsp whipped cream
¼ c Malibu
Combine all ingredients in blender.
Blend on high until smooth and creamy.
Pour into pina colada glass or tall drinking glass
Top with whipped cream
Velvet Hammer
1 oz vodka
1 oz crème de cacao
2 oz espresso
4 oz half and half
1 cup crushed ice
Combine vodka, crème de cacao, espresso & half and half into
blender
Blend on high 20 seconds
Add crushed ice, blend another 20 seconds
Immediately pour into 12 oz glass
Café Vermouth
4 oz red vermouth
1 shot espresso
4 cups cold water
8 oz cold milk
2 oz crushed ice
In shaker or blender, combine vermouth, espresso, water, and milk
Shake vigorously or blend on high 30 seconds
Serve in tall cocktail glass
CAFÉ VERMOUTH
Coffee Liquor
1 cup water
2 cups white sugar
2 cups brewed dark roast coffee (cold)
1 teaspoon pure vanilla extract
1 1/2 cups vodka
Boil water and sugar until dissolved
Turn off heat.
Slowly add dry instant coffee and continue stirring.
Add vanilla extract to the vodka, then combine the cooled sugar
syrup and coffee solution with the vodka.
Cover tightly and shake vigorously each day for 3 weeks.
For Tia Maria, substitute brandy for vodka
Calypso Coffee
1 1/2 oz. Tia Maria
Hot Coffee
Whip Cream
Pour coffee into a coffee mug or irish coffee mug, add tia maria and
top with whip cream
Irish (hot) 2 servings
2 cups strong coffee
2 tablespoons orange juice
2 teaspoons lemon juice
whip cream
Mix coffee, orange juice and lemon juice
Pour into Irish whiskey glass
Top with whipped cream
IRISH COFFE
Coffee Liqueur
4 c Sugar
2 c Water
2/3 cup brewed coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)
Combine water, sugar, and coffee in a saucepan and bring to a full
boil.
Skim off the froth and allow to cool thoroughly.
Pour into the container.
Add vodka, coffee beans (optional but will add a fuller flavor), and
vanilla bean.
Store in a dark place for 3 weeks.
Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated "Kahula".
*A rum/vodka mix may be used to simulate "Tia Maria".
Yield: 1 1/2 quarts (may be halved)
French Royale
1 oz Chamord
1 shot espresso
1 oz canned sweetened milk
1 cup crushed ice
Combine Chambord, espresso and milk in blender.
Add crushed ice, blend on high for 30 seconds
Serve in tall cocktail glass
Café Vienna
1 oz Kahlua
1 oz crème de cocao
2 shots espresso
4 oz hot chocolate
Whipped cream
Pour Kahlua and crème de cacao into a 10 oz coffee cup.
Add espresso and hot chocolate
Top with whipped cream
Café Bavaria
½ oz peppermint schnapps
1 oz Kalua
2 shots espresso
2 oz hot water
Mix peppermint schnapps and Kahlua into 10 oz coffee cup
Add espresso and hot water
Top with whip cream
Garnish with peppermint stick
Caribbean Java
1 oz dark rum
1 oz Tia Maria
2 shots espresso
4 oz hot water
Whipped cream
Pour rum and Tia Maria into 10 oz coffee mug
Add espresso and hot water
Top with whipped cream
Cozy Coffee Amaretto
1 oz amaretto
2 shots espresso
4 oz hot water
2 tbs coffee flavored ice cream
Nutmeg
Pour amaretto in to 8-12 oz coffee mug
Add espresso and hot water
Top with softened ice cream
Lightly dust with nutmeg
Caribbean Cruise
1 oz dark rum
1 oz amaretto
2 shots espresso
3 oz hot water
Whipped cream
Maraschino cherries with stems
Combine rum and amaretto into 10-12 oz coffee mug
Add espresso and hot water
Top with whipped cream
Garnish with maraschino cherries or coffee beans
Cabo Breeze
1 oz Kahlua
1 oz dark rum
2 shots espresso
2 oz heavy whipping cream
Combine Kahlua,, rum, espresso, and whipping cream in blender.
Blend on high 30-40 seconds
Serve over ice in 12 oz glass
Café Pari’
1 oz brandy
1 oz Grand Marnier
2 oz espresso
2 oz hot water
Whipped cream
Combine brandy and Grand Marnier into 12 oz coffee cup
Add espresso and hot water
Top with whipped cream
Garnish with orange slice
Irish Warmer
1 oz Yukon Jack
1 oz Baileys Irish Cream
2 shots espresso
2 oz hot water
Whipped cream
Combine Yukon Jack and Baileys into 10 oz coffee cup
Add espresso and hot water
Top with whipped cream
El Diablo
2 oz tequila gold
1 oz Kahula
2 shots espresso
2 oz hot water
Whipped cream
Shaved chocolate
Combine tequila and Kahlua into 12 oz coffee mug
Add espresso and hot water
Top with whipped cream
Sprinkle with shaved chocolate
Espresso Nudge
1 oz brandy
1 oz crème de cacao
2 shots espresso
2 oz hot water
Whipped cream
Combine brandy and crème de cacao into 12 oz mug
Add espresso and hot water
Top with whipped cream
Fruity Rum Heater
1 oz cherry brandy *
1 oz rum
1 tsp maraschino cherry juice
2 shots espresso
2 oz hot water
Whipped cream
Combine brandy and rum into 12 oz coffee mug
Add espresso and hot water
Top with whipped cream
You may substitute cherry brandy for whatever flavor suits your
taste.
* Replace cherry juice with flavor of brandy
Louisiana Cooler
1 oz bourbon
1 oz praline flavor syrup
2 shots espresso
6 oz cold milk
½ cup crushed ice
Combine bourbon praline syrup, espresso and milk in blender
Blend on low setting for 20-30 seconds
Add ice to blender, blend on medium another 20 seconds
Strain into 12 oz glass
Cabo Breeze
1 oz Kahlua
1 oz dark rum
2 shots espresso
2 oz heavy whipping cream
Combine Kahlua,, rum, espresso, and whipping cream in blender.
Blend on high 30-40 seconds
Serve over ice in 12 oz glass
White Russian
1 oz Kahlua
1 oz vodka
4 oz cold espresso
4 oz half and half
Combine Kahlua, vodka, espresso, and cream in shaker or blender
Shake vigorously or blend on medium high 30 seconds
Serve over ice in 12 oz glass
Café Cognac Cooler
8 oz brewed dark roast coffee, chilled
3 oz cognac
2 oz coffee liqueur
2 oz half and half
2 scoops coffee ice cream
Combine cognac, coffee, coffee liqueur, half and half in blender
Blend on Medium high 30 seconds
Serve in 12 oz glass
Top with ice cream
Café Vermouth
4 oz red vermouth
1 shot espresso
4 cups cold water
8 oz cold milk
2 oz crushed ice
In shaker or blender, combine vermouth, espresso, water, and milk
Shake vigorously or blend on high 30 seconds
Serve in tall cocktail glass
