From Biscoff to stout, these coffee cocktails are more fun than your usual order.
Let’s be real, the affogato was always an elite coffee-based dessert (Italians just get it), so when you turn one into a cocktail, it’s a surefire winner. Best of all, it’s stupidly easy to make. You’ll need espresso and a scoop of vanilla ice cream to start. Throw them into a blender; add some grappa, a good coffee liqueur and a splash of dark crème de cacao; and blitz until smooth and creamy. Pour it into a chilled coupe glass and whack a few coffee beans on top. Va bene! If vanilla ice cream is too ‘vanilla’ for you, don’t be afraid to get creative with other flavours. Almond, pistachio or hazelnut will provide a subtle complexity without overdoing it on the sweetness; ones with dates or raisins will enhance the natural sugars and aromas of your grappa, and add roundness to the espresso. Take your pick.
The Negroni is universally loved for many reasons, one being it’s versatile enough to suit any palate. Here, we have one for the coffee-lover (and even those who just like the ‘smell’ of it) – meet the Cold Brew Negroni. We’re keeping things simple here and mixing pre-made cold brew with the Negroni classics: gin, sweet vermouth and Campari. Although, unlike the original, which stands with equal parts of each, we balance the sweet, mellow coffee with extra piney-gin to reinforce that sophisticated Negroni bite. That bite can sometimes cause a divide among cocktail sippers, so if you do find this too bitter, opt for a touch more gin and less Campari. Be your own mixologist and don’t be afraid to fiddle with the measurements until it tastes just right.
A typical Irish Coffee is reserved for chilly nights by the fire under a blanket, but what if you want to enjoy this timeless classic as a cold drink? Make this! It’s everything you love about the cosy original, including your favourite Irish whiskey, plus a shot of cold-drip espresso to keep refreshment levels at an all-time high. The trick is to shake everything vigorously – get a sweat going; this will ensure maximum coffee froth. In terms of whiskey, play around with different styles and see what works for you. You'll likely end up with something a little richer, fruitier or spicier depending on whether the whiskey has been aged in a bourbon or sherry cask. A good coffee liqueur and sugar syrup are important, too.
Probably the closest thing to the OG Espresso Martini, this decidedly chic evolution is everything you love about the coffee-spiked cocktail with an Italian twist. Granitas are a dime a dozen in Italy. Good ones are almost crunchy in texture (somewhere between an icy pole and a slushy), and straddle the line between drink and dessert in a way that only enhances their charm. We can’t get enough of the flavours that come into play here: the bitterness of the espresso, the creamy sweetness of the liqueur, the bite of the vodka – tasty stuff! It’ll only take you five minutes to prepare this cocktail, but you will need to think 24 hours ahead to give it a solid day in the freezer. Add it to your house party drinks menu if a scorcher is on the cards.
Decadence is the name of the game with this coffee, rum and cream cocktail; it blurs the line between drink and dessert in the best way possible. Adding an aged rum is key, as this style of rum tends to bring flavours of caramel and vanilla to the cocktail, which go so well with coffee and cream. Though you may be wary of cream in a cocktail, it adds a lovely texture similar to that of an Irish Coffee, making it a critical part of the Dominicana. When it comes to nailing the right rum in a Dominicana, just chat to your local store’s knowledgeable staff and tell them what you need it for. Then it’s just a matter of throwing in some coffee liqueur and sugar syrup and you’re ready to roll (preferably after dinner so you don’t ruin your main-course appetite).
The Shaft is a perky coffee-based Canadian cocktail invented circa 2000 for bar patrons to sip on as they tore up the dance floor late into the night… and morning. Sounds like something you’d be into, party animal? Read on! This no-fuss drink only needs vodka, coffee liqueur, a shot of espresso and Irish cream: a perfectly balanced after-hours cocktail for caffeine connoisseurs and night owls alike. If you’re a self-confessed sweet-tooth you could experiment with some chocolate vodka or white chocolate syrup to really flip the sweetness switch and make yours a mocha. Many versions also call for Kentucky bourbon to replace the vodka, which adds a delightful caramel note.
Another coffee-themed drink that moonlights as a dessert? Coming right up! Part vodka, part coffee, part hazelnut, and just the right amount of Biscoff, this indulgent twist on the classic Espresso Martini is downright delicious. The Biscoff gives it a rich and creamy finish with a welcomed touch of cinnamon that elevates the coffee flavours of the drink. If there’s one piece of advice we can impart when making a Biscoff Espresso Martini it’s make sure you shake this bad boy thoroughly. Biscoff spread is thiccc, so you need a lot of vigour to break it up in the shaker, plus all that shaking adds a delightful foamy top layer.
This cocktail is as simple as it gets: two ingredients over ice and you’re done. To taste, a Black Russian has a strong liquor flavour to it and is slightly sweeter than it is dry or sour. Given it’s such a liquor-forward cocktail, be very aware of your measurements when you’re pouring out the coffee liqueur and vodka. You could also try it with a splash of cream or milk and you’ve got yourself a White Russian.
A Tiramisu cocktail that’s way easier to make than the dessert? Tick! Made for coffee-lovers and sweet-tooths alike, it combines vodka and coffee liqueur with rich dark chocolate, cream and a feather-light garnish of mascarpone cheese. As a sweet, creamy cocktail, there are plenty of versatile flavours to play with that put a different spin on the Tiramisu Martini. Not a dark-chocolate fan? Try substituting the dark crème de cacao liqueur with a standard or a white crème de cacao. Or if you like those sweet, nutty flavours, try using Frangelico or amaretto. Go all out and impress your guests by drizzling some melted dark chocolate inside the glass before pouring in your mixture for an extra sweet, decorative touch.
Here we have a unique cocktail for anyone who loves coffee, rum or stout beer, with all three popping up in the final flavour profile. It’s a smooth, dark drink that's similar in texture to, you guessed it, an Espresso Martini, yet completely different in taste. The combination of ingredients might stump you a little, but trust us when we say the stout beer brings sweetness to the table, balancing the charred or spicy notes of the dark rum. The Stout Fellow is best enjoyed in winter and will warm the bones of you and your guests when the evening takes on a chill. In terms of pulling all your ingredients together, we recommend shaking so they mix properly. Be sure to take care when opening the shaker, as stout beer can be a little volatile, and the last thing we want is to be mopping instead of sipping.
- Can I use instant coffee in cocktails?
Instant coffee will technically work, but just know the flavour won’t be as intense as it should be. Espresso coffee is ideal, but if you’re in a pinch, instant coffee will do the job.
- What spirits pair well with coffee in cocktails?
How much time to do you have? Dark spirits like whisk(e)y, rum, brandy and Cognac can handle the richness of coffee, but vodka and gin also work well. Then there are the liqueurs – like Kahlúa, Baileys and Mr Black. You can even give amaretto a go.
- Are coffee cocktails usually served hot or cold?
Both! There are coffee cocktails like the Espresso Martini, Black Russian and the Tiramisu Martini that are all served cold. While winter favourites like the Hot White Russian and Dan’s Hot Chocolate (we love it with a splash of coffee) are served hot.
