Although the espresso martini is very much a product of the 1980s, the drink underwent a period of re-invention in the 1990s. Today, it’s experiencing something of a renaissance against the backdrop of ongoing nostalgia for Y2K aesthetic and fashion. 

So how was the espresso martini invented, and what makes it such a classic cocktail? And does it really have a place in specialty coffee?

To find out, I spoke to Dan Fellows, two-time World Coffee in Good Spirits Champion, and Chris Nolte, co-founder and Managing Partner at Per’La Specialty Roasters.

You may also like our article on adding coffee cocktails to your menu.

Where did it all begin?

At the Soho Brasserie in London in the early 1980s (the exact year is up for debate), the legendary British bartender Dick Bradsell invented the espresso martini. 

According to his daughter Bea, a supermodel approached the bar and requested he make her a drink that would “wake her up and [mess] her up”. Contrary to popular belief, the model in question was not Naomi Campbell or Kate Moss – and they still remain unknown.

In any case, the Soho Barasserie had just installed a new espresso machine. As per the customer’s request, Bradsell added a shot of espresso to coffee liqueur and vodka, shaken and then poured over ice in a tumbler. The tradition of serving the cocktail in a martini glass didn’t really start until the 1990s when flavoured martinis became more popular. 

For his original espresso martini, Bradsell added the following ingredients:

• A 25ml “ristretto” shot of illycaffè’s Classico blend
• 50ml of Wyberova rye-based vodka
• 15ml Kahlúa coffee liqueur
• 10ml of Tia Maria cold brew liqueur
• A dash of sugar syrup

To honour her late father’s recipe, Bea recommends to “shake it like you hate it”, which helps to create the distinctive foam head. Finally, Bradsell garnished the cocktail with three coffee beans.

The secret to the espresso martini’s success

In recent years, coffee cocktails across the board have become immensely popular. Similarly, the spike in craft and small batch coffee liqueurs has certainly helped push for higher-quality coffee-based alcoholic beverages.

When made to Bradsell’s (or a similar) recipe, it’s easy to see why the espresso martini has become so iconic. The result is a wonderfully balanced, silky smooth cocktail.

Chris Nolte is the co-founder of Per’La Specialty Roasters in Miami, Florida.

“It’s very easy to understand this cocktail, it’s approachable and comfortable,” he says. “You know what a martini is and you know what espresso is. I also think the combination of alcohol and coffee is a classic balance.”

Despite its popularity, however, the drink has earned a reputation among bartenders and baristas.

Dan Fellows is a coffee and cocktail content creator. He admits the espresso martini is “actually really hard to do exceptionally well”.

A large part of this is because many bars and restaurants – even including more high end venues – either don’t use specialty-grade coffee or haven’t received formal training to dial in coffee to high enough standards.

While Bradsell’s recipe called for a commodity-grade dark roast espresso blend, more and more baristas and bartenders have recognised that coffee quality plays an integral role in the cocktail. 

“When you talk to bartenders, it’s clear that a lot more labour goes into the espresso martini compared to other traditional cocktails,” Chris tells me.

How to elevate the drink

Given how popular coffee cocktails have become in recent years, it makes sense that coffee shops would want to serve them. Without the right resources and training, however, quality could easily slip.

First and foremost, Dan emphasises that using good quality coffee is integral to preparing an exemplary espresso martini.

His recipe calls for 40g of espresso extracted at a 1:2 or 1:2.2 ratio, and Dan recommends using a coffee with notes of chocolate and some citrus flavours.

The next step, Dan adds, is to find a spirit that complements this flavour profile. For his recipe, he uses 20ml of both white rum and vodka kept chilled to minimise dilution.

Rather than using coffee liqueurs like Kahlúa or Tia Maria, Dan recommends adding 20ml of a homemade (and also zero-waste) coffee saccharum. This is a syrup made by blending sugar with used coffee pucks.

The final ingredient in Dan’s recipe is 1g of saline solution – which helps to highlight the more complex flavours. Lastly, once all the ingredients are added to the shaker, he recommends shaking vigorously with plenty of high-quality ice, and then double straining into a chilled coupe cocktail glass.

But is it time to move past the espresso martini?

There’s no denying that the espresso martini is an absolute classic cocktail. But has it been done to death?

We have to appreciate how the drink – and pioneering bartender Dick Bradsell – has paved the way for further innovation with adding coffee to cocktails and mocktails.

There have been, however, a number of eyebrow-raising variations of the beverage in recent years – including grating parmesan over the top – which may indicate that its popularity is waning.

While there may be some method to the madness, Dan doesn’t exactly sing its praises. “I don’t hate it but I don’t love it either,” he says. 

Looking for inspiration elsewhere

The world of coffee cocktails extends much further beyond the espresso martini. We only have to look at competitions like World Coffee in Good Spirits and Coffee Masters to see the endless possibilities – including adding coffee to drinks such as the negroni and the spritz.

Additionally, the popularity of cold brew has also inspired a number of high-quality coffee cocktails. The complex sweetness of cold brew can often be more complementary to a number of spirits, and helps to minimise the more bitter flavours in espresso.

When it comes to cocktails, respecting the classics is certainly encouraged. At the same time, however, allowing room for creativity and reinvention is key. 

We should honour and celebrate the espresso martini for what it is. And while it can certainly be elevated by using high-quality ingredients, it’s also clear that other coffee cocktails are also taking up more of the spotlight – and will continue to do so.

Enjoyed this? Then read our article on six summer cocktails you can make at home.

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Irish coffee is certainly one of those. This simple hot cocktail is made with black coffee, sugar, and Irish whiskey, as well as being topped with a layer of cream.

I spoke with a bartender and a coffee expert to better understand where this iconic drink comes from, how it’s remained so popular for decades, and how we might see it evolve in the future. Read on to find out what they said.

You may also like our article on making your own coffee liqueur at home.

What exactly is Irish coffee?

John Jeide is a bartender at the Buena Vista Café in San Francisco. He says their world-famous recipe hasn’t changed since its introduction in 1952. 

John explains that Buena Vista’s recipe consists of four basic ingredients: Irish whiskey, freshly brewed coffee, sugar, and heavy whipping cream. 

While it’s normally made with Irish whiskey for its smooth flavour, he says customers sometimes ask for Bailey’s cream liqueur or Tuaca (another liqueur) instead.

John serves the drink in a tempered glass that’s narrow at the bottom and wider on top, which he says are the perfect proportions for a coffee cocktail.

“First you warm your glass with boiling water, to keep the coffee hot after adding the whiskey,” he says. “Then, tilt the water out of the glass and pour in coffee until the glass is about three quarters full. Add two lumps of sugar, stir, then add your whiskey.

“Finally, use the back of a spoon to layer hand-whipped cream on top. Sip the hot coffee through the cold cream.”

What you’re left with is a satisfying combination of hot, cold, bitter, and sweet – with a layer of rich hand-whipped cream. Sometimes the cream is fortified to stop it from melting, which keeps it floating on the drink’s surface.

Where did it come from?

Like many popular drinks, details on the origin of Irish coffee are conflicting. I spoke to Alin Giriada, CEO of the Coffee Laboratory in Dublin, Ireland, for more insight.

“There are many stories regarding the invention of Irish coffee,” he says. “One is that it was invented by barman Joe Sheridan in 1942. 

“Apparently, an aeroplane had to cancel a flight because of bad weather, and Sheridan came up with the recipe to comfort the stranded passengers.”

However, many believe that it was an American traveler named Stanton Delaplane who brought the drink onto the international stage. According to legend, Delaplane first tried “Gaelic coffee” at an Irish airport, and brought accounts of it to the USA in the 1940s.

After arriving, he spent an evening trying to recreate it at San Francisco’s Buena Vista Café, where the owner, Jack Koeppler, became obsessed with perfecting it. 

In a strange twist of fate, Koeppler later visited Foynes Flying Boat Terminal in Ireland, the very same place where – allegedly – Joe Sheridan first served the drink to weary passengers.

Sheridan then returned to the USA with Koeppler at some point. Some even believe that he spent a decade working at Buena Vista, which makes it the “real” home of Irish coffee.

However, another tradition holds that it was invented during World War II at the Temple Bar in Dublin. 

The proprietor, Michael Nugent, supposedly added whiskey and cream to help mask the bitter, smoky taste of wartime coffee.

Who is Irish coffee popular with?

Irrespective of its origin, we know that Irish coffee has been around for more than half a century. However, in recent years, it has seen something of a resurgence in popularity – as have coffee cocktails in general.

Research shows that since the Covid-19 pandemic, more consumers have chosen to stay at home, order premium spirits online, and prepare cocktails from the comfort of their kitchen. 

Nonetheless, John believes that the Irish coffee is versatile, and whether people make it at home or order it in a bar, he says it’s perfect for almost any situation.

“You can drink an Irish coffee any time of day,” he says. “Before or with breakfast, at lunchtime, or before or after dinner.” 

He adds that Buena Vista patrons regularly enjoy it before important sports games, on holidays like St Patrick’s Day, as well as on birthdays and anniversaries.

Interestingly enough, John also notes that the drink seems to be more popular in the US than in Ireland itself. 

Alin agrees, and notes that it’s especially popular with tourists.

“Along with a pint of Guinness, it is one of the things you have to try when you visit Ireland,” he says. “As it involves a combination of alcohol and coffee, it is not the type of drink that one would enjoy on a Friday night out. It requires a festive or celebratory context.”

Which coffee should you use?

Alin explains that to brew an outstanding Irish coffee, you naturally need to find high-quality coffee. He tells me that his personal choice is a natural Ethiopian, generally brewed with a Chemex.

While individual preferences differ, most recipes recommend using a coffee that complements the drink instead of overpowering it. This often means avoiding espresso, as its intensity can make the drink too bitter. 

Ultimately, however, Alin says that it’s the use of Irish whiskey that sets the Irish coffee apart from other drinks.

Alin says: “There are quite a few other cocktails that use alcohol, coffee, and cream. It’s easy for everyone to guess their origins: Irish coffee, White Russian, Café Brasileiro, and so on.

“The uniqueness of Irish coffee is in the ratio of coffee to alcohol. To get a good result, it’s strongly recommended you use an Irish whiskey.” 

John agrees, saying: “We use Tullamore D.E.W. blended Irish whiskey, and Peerless Coffee blends a Buena Vista organic coffee for us. The combination makes for a delicious, smooth flavour.”

How could Irish coffee evolve in the future?

With a few minor variations aside, Irish coffee has remained relatively unchanged since its invention several decades ago. 

For cafés like Buena Vista, its unchanging recipe is part of the appeal. John says that he thinks the drink will remain popular, regardless of future trends. 

“Irish coffee never seems to go out of style, and the recipe has stayed the same over the years,” he says. “Something about sipping that hot whiskey and coffee concoction through that cold cream – there’s nothing like it. It’s memorable.”

However, while Buena Vista’s recipe hasn’t changed, John does say that he’s seen many Irish coffee-flavoured products appear on the market, including creamers and liqueurs. 

Alin, meanwhile, thinks that innovation within specialty coffee might lead to different iterations of the drink. 

He explains: “As it is a drink that requires spirits, I would recommend you use coffees that can achieve a fruity, boozy, and winey character through processing. 

“So, in the future, I think we could see more honey processed or carbonic macerated coffees being used for this drink.”

No matter what you think of the Irish coffee, it’s clear that its simplicity has set it apart from other coffee and alcohol combinations over the years. As a result, its core recipe is unlikely to change.

Whether or not people experiment with the coffee they use for it, however, is a different question. As Alin says, coffees that naturally have a winey or funky flavour can balance perfectly with the Irish whiskey and give it a very satisfying flavour. Perhaps this is something we’ll see more of in years to come.

Enjoyed this? Then read our article exploring the espresso martini.

Photo credits: The Buena Vista

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The recent rise of microdistilling has opened the door to all-new unique and small batch liqueurs, many of which mix high-quality, complex coffees with spirits. Naturally, this change has quickly started to capture the interest of home coffee consumers as well.

To learn more about the world of coffee liqueurs and how you can make your own at home, I spoke with two Coffee in Good Spirits champions. Read on to find out what they told me.

You might also like our article on coffee liqueurs & spirits and how quality is changing.

A brief history of coffee liqueurs

While it’s believed that the first coffee liqueur can be traced back to the 1500s, most modern coffee liqueur brands today originated in the 20th century.

Many of these popular brands originated in coffee growing countries which also produced alcohol. Kahlúa, for instance, was developed in 1936 in Mexico, while Tia Maria can was originally manufactured in Jamaica.

Through the 20th century, coffee liqueurs became popular through a number of different pop culture references. The White Russian, for instance, was popularised by the protagonist of the 1998 Coen Brothers film, The Big Lebowski, while the legend behind the espresso martini is another matter entirely. 

In recent years, newer coffee cocktails (such as the coffee negroni) have started to appear, and people have increasingly started to make higher quality coffee liqueurs.

What’s the difference between liquor and liqueur?

Before we get into the details of making your own coffee liqueur, an important distinction must be made between liquors and liqueurs.

A liquor is a classic fermented spirit made from a raw material; sugar cane for rum and grains for whiskey or vodka, for instance. A liqueur, however, is a type of “base” liquor that has been sweetened and flavoured.

This gives it a specific flavour and a syrupy consistency, as sugary flavours are often added after distillation.

Liquors generally have a higher alcohol content than liqueurs. It’s also important to note that while sugar is an essential component of any fermentation process, liquors are often not sweet.

Coffee liqueurs vs. liquor coffees

In the world of mixology, the terms that describe coffee-related alcoholic drinks can be confusing. 

Liquor coffee refers to cocktails that contain brewed coffee, which is typically mixed with distilled alcoholic beverages (liquor/spirits) – such as Irish coffee.

Coffee liqueur, meanwhile, is a beverage all on its own which uses coffee as one of its main ingredients. They can be used in coffee cocktail recipes, or they can be enjoyed on their own.

Some coffee liqueurs are manufactured with soluble/instant coffee, while others are made with a coffee concentrate. 

Artisanal coffee liqueurs

Matthew Foster is the 2019 USA Coffee in Good Spirits Champion and manager of The Annex, a specialty coffee shop in St. Louis, Missouri. He believes that the best at-home cocktail recipe is the easiest one.

He says that a good artisanal coffee liqueur is an easy way to elevate almost any coffee cocktail, making them incredibly versatile.

He says: “Add it to some hot chocolate and you have what you could call a midnight mocha. Shake it with some cold brew coffee, cream, cane syrup, and mint, and you have a coffee mojito.”

One of the most difficult parts of creating quality coffee cocktails is balancing all the ingredients you use. According to Matthew, this is because brewed coffee is predominantly water – which means you dilute the cocktail right from the start.

In addition, if you use hot coffee as the base of a drink, you typically have to add ice, which further waters the drink down.

He says: “A coffee liqueur is a good option for bypassing this issue. By using one, you can achieve the desired coffee flavour and bring in that sweetness.

“This leaves more room for other ingredients and helps make your recipes and ratios more straightforward.” 

Emerson Nascimento won the Brazilian Coffee in Good Spirits Championship in 2017 and 2020. He’s also a trainer and coffee consultant based in Rio de Janeiro, Brazil. 

He decided to make his own coffee liqueur because he believes that the products available on the market don’t use quality coffee.

He says: “To produce the highest quality liqueur, I use specialty coffee and high-quality vodka – my favorite spirit to use in this case.”

Why consistency and sweetness matter when making your liqueur

A liqueur can be used as the base for a variety of cocktails or it can simply be enjoyed on its own – it all depends on the consistency.

The White Russian and Black Russian, for example, use milk in their recipes. The syrupy consistency of Kahlúa is essential to the identity of the drink. Other drinks, like the espresso martini and coffee negroni, require thinner liquids that contain less sugar.

Emerson says that most artisanal or premium coffee liqueurs are not particularly thick. Instead, he says, they tend to be quite thin. He says it all depends on the texture of the caramel (or other sugar base) used in its production. 

There’s a wide assortment of coffee liqueurs on the market, and Matthew says each one has slightly different characteristics. Some are sweeter than others, and they all have different mouthfeels.

These variables can be altered to create the desired consistency. Emerson says that a versatile coffee liqueur should have a flavour profile that works with any number of “classic” coffee cocktails – meaning at least some sweetness.

“The amount of sweetness that each one has will directly influence the flavour of any drink that is prepared with it,” he explains. 

Because of this, Matthew says that when creating a coffee liqueur, you should already know what cocktail you’re planning to make. 

He says: “If I’m making an espresso martini, I create something drier. This helps to balance my other sweet ingredient – spiced vanilla syrup.”

Furthermore, the spirit base could be anything from rum to tequila – it doesn’t necessarily have to be vodka.

If the coffee liqueur is intended to be consumed exclusively as a digestif, spices like cinnamon and vanilla can also be added to give it a more complex flavour. However, if it’s going to be added to a cocktail, Emerson says you should skip the spices.

How does coffee quality affect the finished product?

Some coffee liqueur brands (often larger ones) tend to use commercial-grade or instant coffee to produce their beverages. This is then masked by the added caramels or sugars, which give it a sweet flavour and sticky mouthfeel. 

Despite this, newer products which use higher quality beans are emerging. Quality is rising up the consumer agenda and people are becoming more discerning. Mr Black, for instance, offers coffee liqueurs made with specialty-grade cold brew and “top-grade” wheat vodka.

By using higher-quality beans that have an inherently desirable flavour profile, you will naturally boost the complexity of your liqueur – meaning there will be less of a need to add sugar and artificial flavourings.

According to Matthew, any high-quality coffee can be used when making your own liqueur. Your only consideration should be the type of cocktail you want to use it in. 

For the recipe he shares, he tells me that he used a natural Ethiopian coffee, and said its floral notes and sweetness played “beautifully” into the drink.

Emerson’s coffee liqueur recipe

Ingredients

• Vodka
• Raw sugar 
• Cold brew
• Water

Method

• Mix one part vodka, one part cold brew, and one part caramel (see below) in an airtight container. 
• Place the container in the refrigerator and allow the liqueur to mature for at least 15 days.
• Once matured, keep refrigerated.

Note: To make the caramel, simmer two parts sugar with one part water until brown and caramelised. Allow to cool before adding to the other ingredients.

Matthew’s coffee liqueur recipe

Ingredients

• 30g coffee
• 175g water
• 50g raw sugar
• Vodka

Method

• Make a concentrated pour over using any filter brewing method. Use 30g of medium-fine ground coffee with 175g water boiled at 94C° (200F°). The brew should finish in 90 seconds.
• The yield should be about 100g of coffee concentrate. 
• Add 50g raw sugar to the coffee concentrate.
• Combine in equal parts with a vodka of choice. 

Sugary, thick, bitter, or sweet – making your own coffee liqueur gives you plenty of options. Whether you plan to use it in a cocktail or drink it over ice, you can tweak it to your liking using Matthew or Emerson’s base recipes.

So next time you reach for the Kahlúa or the Tia Maria – think twice. Consider making your own. Coffee and alcohol go perfectly well together – and making your own liqueur is yet another innovative use for the delicious beans you buy.

Enjoyed this? Check out these DIY coffee cocktails.

Photo credits: Emerson Nascimento, Matthew Foster, Pixabay, Unsplash

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The negroni’s popularity is largely thanks to its simplicity. It is made from one part Campari, one part sweet red vermouth, and one part gin. It’s also easy to mix; a traditional Negroni is stirred, poured over ice, and garnished with a slice of orange.

However, in recent years, negroni variations have become popular around the world. Among the most popular is the coffee negroni, a variation on the classic recipe that generally adds a shot of espresso or coffee liqueur. Like other coffee cocktails, the coffee negroni offers a unique dimension to the flavour of the drink, and a burst of energy thanks to the caffeine. 

To learn more about the coffee negroni, I spoke with Morten Krag and Stephen Kurpinsky. Read on to find out what they told me.

You may also like our article on sugar in coffee.

Once upon a time in Florence: A history of the negroni

The histories of most cocktails are notoriously hard to trace. The origins of the mojito, the cosmopolitan, the pisco sour, and the margarita all remain subjects of debate.

The origin of the negroni is equally difficult to pin down. Several accounts trace the drink back to 1919, when Italian nobleman Count Camillo Negroni asked a bartender in Florence to give his favourite cocktail, the americano (not to be confused with the espresso beverage) more of a “kick”. 

The bartender responded by adding gin in place of soda water, and using a slice of orange instead of lemon. This gave rise to the cocktail we know today.

The negroni quickly spread throughout Florentine bars. Not long after, the Negroni family founded its own distillery in Treviso which produced a ready-to-drink version of the cocktail, Antico Negroni 1919. 

It started to become more popular outside of Italy in the 1940s and 1950s. The first printed recipes can be traced back to UK and US publications in 1955, while a 1947 interview with American film giant Orson Welles described the bitters and the gin as “[balancing] each other”.

Since then, the classic negroni has given rise to a number of variations, including the negroni sbagliato (gin replaced with prosecco), mezcal negroni (gin replaced with mezcal), and the ti-negroni (gin replaced with tequila).

The coffee negroni is different to these variations in the sense that nothing is substituted. Instead, a chilled shot of espresso (or coffee liqueur) is added to complement the gin, vermouth, and Campari.

Stephen Kurpinsky has been a bartender for over 20 years. He is one of three promoters for Bartender’s Weekend, an annual networking event in San Diego for bartenders and spirits industry professionals, and the US Brand Ambassador for Mr Black. He doesn’t attribute the coffee negroni to any one inventor, and notes that it’s relatively new, having only emerged in the last decade.

“I’ve always said the negroni is the coffee drinker’s cocktail,” Stephen tells me. “The complex, bitter sweet ingredients are naturally pleasing for anyone obsessed with quality specialty coffee.

“Numerous bartenders started infusing coffee into negroni variations around the mid-2010s.”

Morten Krag is a self-taught mixologist from the small Danish island of Bornholm. Now based in Copenhagen, Morten runs thecocktail.blog, a website dedicated to teaching people how to make craft cocktails at home. 

He tells me that he wasn’t aware of the coffee negroni until he stumbled upon it while playing around with negroni recipes.

“I didn’t realise there was an official ‘coffee negroni’ drink,” Morten says. “I just ended up creating my own when I was experimenting with different compositions.”

The coffee negroni: A marriage of flavours

For centuries, coffee and alcohol have gone hand-in-hand. All around the world, coffee cocktails have been drunk for centuries, from the carajillo and the café amore to the espresso martini and the Irish coffee.

As such, it’s no real surprise that the coffee negroni has been quick to catch on. Much like a regular negroni, it’s easy to make and has a distinctive flavour, especially when premium coffee liqueurs or good-quality coffee are used.

Stephen says that, for him, the coffee negroni represents a coming together of two “kindred souls”, both of which offer bittersweet flavours and unique taste profiles.

“The balance of ingredients makes the coffee negroni almost magical,” he says. “It has the ability to be perfectly boozy, sweet, and bitter, while having just enough acidity to cut through it all.

“It’s perfect for those who like bitter drinks, and appreciate balance and depth in their cocktails.”

Morten agrees, describing the coffee negroni as “a wonderful symphony of flavours” and “a perfect balance of sweetness, bitterness, and complex flavours”.

How to prepare a coffee negroni

There is no official recipe for the coffee negroni. Most include gin, vermouth, Campari, and a shot of espresso, but the specific composition will depend on the preference of the bartender or customer.

For example, Stephen likes to add coffee liqueur rather than fresh coffee, while Morten suggests using mezcal instead of gin. He also adds his own coffee-infused Campari.

“It’s incredible with mezcal as the base spirit,” Morten says. “The smoky, earthy flavors in the mezcal pair nicely with coffee. It’s also fabulous with coconut fat washed rum.”

Stephen’s coffee negroni recipe

Ingredients

• 30ml London Dry Gin
• 30ml Mr Black Cold Brew Liqueur
• 22ml Campari
• 15ml sweet vermouth

Method

• Add all the ingredients to a glass
• Add ice and stir
• Garnish with orange peel

Morten’s coffee negroni recipe

Ingredients

• 30ml mezcal
• 30ml sweet vermouth
• 20ml coffee-infused Campari (recipe below)
• 10ml coffee liqueur of choice

Method

• Add ingredients to a glass 
• Stir with plenty of ice
• Strain into a glass over fresh ice
• Garnish with orange zest

Coffee-infused Campari

• Drop a handful of coffee beans directly into the bottle
• Let it sit overnight
• Filter the liquid through a coffee filter

Like the espresso martini and the Irish coffee before it, the coffee negroni is a unique cocktail popular among both mixologists and coffee drinkers. Its blend of bitterness and sweetness lend it a flavour unlike any other cocktail.

Next time you’re in a bar or making a cocktail at home, why not give the coffee negroni a try? You never know – it could become your new favourite drink.

Enjoyed this? Then read our article on the espresso martini.

Photo credits: Hideout Speakeasy, Stephen Kurpinsky, Morten Krag

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The same is true of coffee liqueurs and coffee-infused alcohols, which have become popular alongside coffee cocktails over the past few decades. 

But alongside a wider, emerging consumer focus on quality and sustainability, how are things changing? Are coffee liqueurs getting better? If so, how? And has specialty coffee culture played a part?

To learn more about how this market is changing, I spoke to three professionals who work for coffee liqueur companies. Read on to find out what they said.

You might also like our article on how to recreate a coffee shop cappuccino at home.

What is a coffee liqueur?

A liqueur is a beverage made by infusing distilled spirits with additional flavourings. In the case of a coffee liqueur (sometimes known as coffee-infused alcohol), this additional flavouring is roasted coffee, often whole bean, ground, or in concentrate form.

The mixture is left for several days or weeks to infuse, before the coffee is strained out. Sugar can also be added to make the liqueur sweeter.

While roasted coffee has historically been popular as a flavouring, in recent years, certain distilleries have started to use cold brew when infusing alcohol with coffee. This is one of the biggest new trends in the coffee liqueur segment, and has understandably become more common as cold brew’s popularity has increased.

This is because the high ethanol content of alcohol can disrupt the sensitive volatile compounds in coffee and change the final flavour. However, with cold brew, the flavours have already been extracted into the water, meaning that they aren’t affected in quite the same way.

Andrew Rall is the CEO and founder of Distillery 031, a craft spirit distillery based in Durban, South Africa. He opened his business in 2008 after a trip to Scotland where he learned about distilling whisky.

Since then, he says he has experimented with a number of different liqueur infusions, including coffee. He tells me that alongside the obvious draw of adding caffeine to alcohol, the flavour of coffee often works well with distilled spirits.

“I think the flavour profiles of coffee work nicely; they really complement the alcohol,” he says. “Coffee is also a stimulant, and alcohol is a central nervous system depressor, so if you get some of the caffeine coming through, it keeps you a little more alert. 

“Essentially, it means that you have a little more energy to chat and enjoy yourself, rather than getting sleepy.”

So far, Distillery 031 have released two coffee-infused drinks: D’Urban Scarlet Gin, which is the world’s first gin made with cascara (the dried skin of coffee cherries), and Heart of Darkness, a coffee liqueur.

Andrew tells me that the cascara used to make Distillery 031’s D’Urban Scarlet Gin is sourced from Beaver Creek Coffee Estate on the KwaZulu-Natal South Coast of South Africa. The cascara gives the gin a “subtle berry note” without being overpowering, plus a bright red colour.

Heart of Darkness, on the other hand, is an all-natural, “hand-crafted” liqueur that uses single origin arabica beans from the Meru region of Tanzania.

“I wanted a flavour profile that appealed to the coffee connoisseurs and baristas who liked speciality coffee, as well as to those who simply enjoy the taste of coffee,” Andrew explains.

A recent focus on collaboration

Christopher Vigilante is the CEO of Vigilante Coffee Co., a roaster based in Maryland. He tells me that collaborations are becoming especially popular in the coffee-infused alcohol market. 

This is because a collaboration brings together the separate followings of two brands from different sectors to deliver a product that is often only available for a limited period of time. 

As well as driving greater demand by “mixing” their followings, the two brands are also less likely to be competitors – a brewery and a coffee roastery generally aren’t direct competitors.

In 2017, Christopher tells me that Vigilante partnered with Flying Dog Brewery to produce Kujo, a 6% cold press “coffee porter”. Since its release, it’s topped the company’s list of best-sellers, particularly during the autumn months.

Traditionally, coffee liqueurs (such as Kahlúa and Tia Maria) have been made with spirits. Rum is a popular base for infused liqueurs, as its natural sweetness complements coffee well. 

However, in recent years, a broader range of alcoholic beverages have been used as the basis for coffee-infused alcohols – often in the form of these collaborations.

“I feel like collaborations create unique products because it’s two different perspectives coming together,” Christopher says. “When these collaborations occur, the outcome is usually a singular product that doesn’t last forever. 

“It’s out there for a little while and then it’s gone; to get it, you have to be there in the moment. People are really attracted to that.”

Christopher adds that these collaborations are also attractive because they encourage two different industries to share their knowledge and expertise.

“Our process is to put great coffees in front of these artisan craft brewers and distillers, and let their palates choose,” Christopher says. “Ultimately, they have the idea of what they want their product to be before they even come to us. We just help it come to life.”

Franklin Ventura is Vigilante Coffee Co’s head roaster. He tells me that after selecting their beans – including washed, natural, and semi-washed coffees – Vigilante set up a series of blind cuppings for the Flying Dog team.

“[The team at Flying Dog Brewery] will pick the coffees they think might work, take some samples, brew the coffees in their labs, and decide which one they’re going to use,” Franklin says.

“For Kujo, they told me they wanted to pair the coffee with dark malts and therefore needed a dark roast. In the end, they decided on one we call ‘Caturrita’ because it’s one of the darkest roasts we offer.

“It’s been running for three years in a row now and it’s one of Flying Dog’s top-selling beers.”

Does specialty coffee have a place in the liqueur market?

Even though specialty coffee has grown at pace in several major consuming markets, and despite collaborations from brands like Vigilante and Flying Dog, coffee-infused alcohols and liqueurs have largely maintained a reputation for using lower-quality, commodity-grade coffee.

Martin Hudak is a global coffee ambassador at Mr. Black, a coffee liqueur company based in Australia. He tells me that while he’s always been passionate about combining coffee and alcohol, he’s now made it his aim to improve the public perception of the quality of coffee used in liqueurs and cocktails.

“I want to combine those different worlds, because they’re not as different as you would think – they actually have a lot in common,” Martin tells me. 

“Coffee is changing, thanks to the rise of specialty coffee and its third wave. But coffee liqueurs didn’t change at the time; they got stuck in the past. Now it’s time to take a more modern approach.”

Martin tells me that a lot of coffee liqueurs are made with commodity robusta beans that often have defects. As a result, distillers add lots of sugars or artificial flavourings to mask the harsh, bitter taste. 

He advises the opposite, and says that the way to create a good-quality coffee liqueur is simple: use the best ingredients you can. 

“You have to make sure the coffee you use is the highest quality possible and the alcohol is just as good,” he says. 

“At Mr. Black, we use a natural grain spirit, such as vodka, because we want the coffee to stand out and be the most distinguishable ingredient when you smell and taste it.”

Unlike rum, vodka has a more neutral flavour that isn’t as sweet, meaning that it “carries” the underlying flavour of the coffee more effectively.

Martin tells me that when Mr. Black was founded in 2013, it was one of the first coffee liqueur companies to champion coffee as the most important ingredient of the liqueur.

He says that this philosophy has led them to source specialty-grade coffee and roast it themselves, before combining it with the “clearest-tasting” alcohol and lowest amount of sugar possible.

“I think less is more if the less is good,” Martin says. “I’m not here to promote higher alcohol consumption; I’m preaching higher quality coffee mixed with higher quality alcohol.”

The results Mr. Black has achieved as one of the first major brands to use specialty coffee in its liqueurs is evidence that this approach is working.

A collaboration with Campos Coffee in 2016 saw them use an award-winning natural Geisha in a limited edition range of liqueurs that sold out in just two weeks.

Will Young is the founder of Campos Coffee. He says: “Making high-quality liqueurs produces much better results. 

“It exposes how delicious high-end coffee can be. The majority will use very low-quality coffee in their liqueurs,” Will tells me. “We found that you could taste jasmine, for instance – a flavour note typical of the Panama Geisha we used.”

As the specialty coffee sector continues to grow, it seems like surrounding industries and market segments are starting to take note. Third wave coffee’s higher culinary appreciation of coffee is starting to trickle into other industries, causing breweries and distilleries, for example, to re-evaluate the coffee they use in their products.

As a result, coffee is starting to be viewed more as a way to add flavour, rather than just caffeine. As its quality increases, so too does the overall quality of the product it’s included in. And considering that household names such as Jagermeister and Jameson are starting to catch on and release their own coffee-infused alcohols, it seems like this growing focus on quality in coffee liqueurs is becoming more significant than ever.

Enjoyed this? Then try our article on adding coffee cocktails to your café menu.

Photo credits: Mr. Black, Vigilante Coffee Co., Distillery 031, Campos Coffee, Flying Dog Brewery

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Supposedly invented in 1983 by a bartender at the Soho Brasserie in London, the espresso martini saw a huge surge in popularity through the 1990s in the UK and beyond. While it later faded somewhat, almost three decades later, it is now experiencing something of a resurgence.

Today, on Instagram, there are more than 450,000 posts with the hashtag #espressomartini alone. To learn more about this iconic drink and why it’s experiencing such a revival, I spoke with two Coffee In Good Spirits champions. Read on to see what they said.

You might also like Six Summer Coffee Cocktails You Can Make At Home

What Is An Espresso Martini?

The espresso martini is a shaken cold coffee cocktail, made with espresso, vodka, sugar, and coffee liqueur.

Michalis Dimitrakopoulos is from Athens, Greece. He was the 2016 World Coffee In Good Spirits Champion, and the World Barista Championship runner-up in 2019. He says that the drink is served in bars all around the world, and describes it as “one of the best choices after a hard day”. 

“Typical espresso martini customers are coffee lovers and espresso fans,” he says. Additionally, he says the delicate balance of the ingredients used to prepare the drink means that it is quite “moreish”, and as such, customers often order more than one.

An Nguyen is based in New Zealand. He was the country’s 2018 AeroPress Champion, as well as the winner of the 2020 Barista League. He attributes its recent rise in popularity to the fact that “nothing is better than coffee and [alcohol] combined together… it’s creamy, sweet and rich”.

Why And When Was It Created?

The espresso martini can be traced back to 1983, where it was first created by a British bartender called Dick Bradsell in London’s Soho Brasserie. Initially, he called it the “vodka espresso”, but into the 1990s, it was renamed to the espresso martini.

The use of V-shaped glasses (those used for a traditional vodka martini) was highly popular among cocktail bars at the time. As the espresso martini became more popular, however, Bradsell changed the presentation to use a martini glass through the 1990s, while keeping its recipe the same. 

In an interview with Difford’s Guide (a resource for bartenders and mixologists around the world), Bradsell said that the espresso martini was first created when a customer asked him for a drink that would “wake her up”.

“The coffee machine at the Soho Brasseries was right next to the station where I served drinks,” Bradsell said in the interview. “It was a nightmare, as there were coffee grounds everywhere, so coffee was very much on my mind. And it was all about vodka back then – it was all people were drinking.”

Although Bradsell passed away in 2016, he is today considered to be one of the most influential bartenders of the past few decades – given that the beverage was arguably his most significant creation, this perception is testament to just how popular it has become.

Preparing Your Espresso Martini

An says that his preparation for the espresso martini always starts with the espresso.

For the recipe in this article (which can be found below) An uses coffees grown in Papua New Guinea, which often have fruity, herbal, and spicy notes. 

An uses the inverted AeroPress brewing method for his espresso martini recipe, with a 1:5 coffee-water ratio to create a concentrated “shot” reminiscent of espresso. For two shots, he uses 30g of coffee at a medium grind brewed with 150ml of water. “Brew for up to 2 mins, then flip, and let it plunge for another 30 seconds.”

Michalis, however, opts for the traditional method. He says the best thing to do is brew espresso and follow a classic recipe. As such, he prefers a cup profile with nutty and chocolatey flavours, but adds that there is also space to experiment with fruity or floral tasting notes. “It’s all about personal taste,” he says.

Recipe #1: Michalis’ Classic Espresso Martini

Ingredients

• 50ml vodka
• 30ml coffee liqueur (Michalis suggests Kahlúa or Tia Maria, a coffee liqueur made with Jamaican beans)
• 10ml sugar syrup
• 1 single espresso shot, brewed with a dark or intense coffee

Method

Pour all the ingredients into a cocktail shaker, shake well with ice, and strain into a chilled cocktail glass without any garnish. Add some coffee beans on top to decorate.

Additional Notes

Michalis’ classic recipe follows the guidelines of the International Bartenders Association (IBA). However, he says that it’s fun to be creative and play with the ingredients, even if you keep the method the same.

“My favorite variation is to replace the coffee liqueur and sugar with a homemade black stout beer syrup and an orange liqueur such as Cointreau,” he says.

He adds that another interesting variation would be to infuse the vodka with coffee beans while preparing a syrup with cascara and cocoa beans to be used in place of the coffee liqueur. 

Ultimately, Michalis says that his advice is to try the same recipe many times, changing one variable at a time. This, he says, will help the drinker to discover what they prefer.

Recipe #2: An’s Alternative Espresso Martini

Ingredients

• 40ml coffee (brewed using AeroPress inverted method with a 1:5 coffee-water ratio)
• 10ml grilled pineapple syrup (recipe below)
• 20ml cranberry vodka (recipe below)
• 30ml spiced rum
• Orange peel
• Coffee beans to garnish

Method

Add all the ingredients into a cocktail shaker with ice. Shake well and strain into a coupe glass. Add orange peel. Garnish with coffee beans.

Grilled Pineapple Syrup

• 100g grilled chopped pineapple
• 100g brown sugar
• Two cinnamon sticks
• One star anise

Toss together in a mixing bowl. Cover tightly and leave it to stand, stirring once an hour until the pineapple has completely dissolved. Strain to remove large portions of fruit, star anise, and cinnamon stick.

Cranberry-Infused Vodka

• 100g dried cranberries
• 300ml vodka

Shake well and leave to soak overnight. Strain to remove fruit.

Additional Notes

An says that he believes in adapting mixology recipes; the secret, he says, is keeping a similar recipe structure while always adding or tweaking flavours.

“I like infusing spirits, because it adds extra flavour into the vodka or coffee liqueur when combined with dry fruit or spice, for instance.”

According to him, his coffee from Papua New Guinea is a “perfect combination” with cranberry infused vodka, as it enhances the natural acidity in the coffee. 

An adds that the grilled pineapple syrup provides a nice balance with the spicy flavour notes in the Papuan coffee. 

Invented in the 1980s, popularised in the 1990s, and revived in the 21st century, the espresso martini is arguably one of the most iconic coffee cocktails in the world right now.

Its ease of preparation, balance of flavours, and moreish taste make it a staple for cocktail bars, hotels, and nightclubs alike all around the world. Next time you see one on the menu, ask a bartender or mixologist how their espresso martini is different; they may experiment with their recipe or ingredients in a way that surprises you.

Enjoyed this? Then read Adding Cocktails To Your Coffee Shop Menu

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Photo credits: Malmaison Hotels, Hotel du Vin & Bistro, An Nguyen, Michalis Dimitrakopoulos 

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To learn about how you can bring a taste of the championship to your own home, I spoke to three former Coffee In Good Spirits champions from around the world. They shared some recipes that you can make at home and enjoy in the summer sunshine. Cheers!

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Summer Fruits Coffee Gin & Tonic 

An Nguyen is based in New Zealand. He was the New Zealand Aeropress champion in 2018, and the 2020 Barista League Online Season 1 winner. He tells me that his speciality is coffee mixology. 

An says that when creating coffee cocktails, he makes sure that they’re visually striking. “I like to layer the drink to make it more visually appealing,” he tells me.

Rather than focusing on making his drinks strong and full of alcohol, An likes to make light and refreshing summer beverages. He suggests that home brewers use either instant coffee or an AeroPress for his recipes, but says that any brewing method can be used.

For this drink, An took the classic gin and tonic recipe and added a refreshing, fruity twist. To make sure the drink isn’t too bitter, he recommends using soda water, rather than traditional tonic. 

Lee este artículo en español 6 Cócteles Con Café Para el Verano Que Puedes Preparar en Casa

Ingredients

• 15ml summer fruits tisane cordial (as per recipe below)
• 10ml freshly squeezed lemon or lime juice
• 30ml gin
• 90ml soda water
• 30ml brewed coffee (as per recipe below)
• A slice of lemon (to garnish)
• Serve in a high-ball glass

Method

Pour all four ingredients into a glass over ice. Follow the same order as the ingredients list. When finished, garnish with a slice of lemon.

Tisane Cordial

Brew five bags of summer fruits tea (brand and flavour of choice) with 100ml boiling water. Add 100g sugar. 

Coffee

Use a ratio of 20g coffee (medium roast) to 100ml hot water. An brews the coffee in an AeroPress, using the upside-down (inverted) method, for four minutes. After four minutes, he plunges it through a paper filter. However, any brewing method can be used with the same ratio.

Piña Colada Cafè

A piña colada with a coffee-flavoured twist. An’s version of the classic tropical drink includes a homemade coconut coffee cream.

Ingredients

• 60ml pineapple juice
• 30ml white rum
• 50ml coconut coffee cream (as per recipe below)
• A slice of pineapple (to garnish)
• Serve in a tumbler

Method

Pour all four ingredients into a glass over ice. Follow the same order as the ingredients list. When finished, garnish with the pineapple slice.

Coconut Coffee Cream

Mix 100ml coconut cream with 3 teaspoons of good quality instant/soluble coffee. Add 30ml of banana oleo saccharum (recipe below). If you don’t have the time to make banana oleo saccharum, you can use sugar syrup (made with 1:1 ratio of sugar to water).

Banana Oleo Saccharum

Cut a banana into very thin slices and cover them with sugar. Use a 1:1 banana to sugar ratio. Let the mixture sweat overnight, then strain the syrup.

Forest Beauty 

Artem Bakurov is from Kyiv, Ukraine. He won the 2018 Ukrainian Coffee In Good Spirits championship, and came fourth at the World Coffee In Good Spirits Championship in the same year. 

Artem is now a green bean sourcer and quality controller, as well as a barista. He tells me that he is passionate about mixology because it allows him to experiment with unusual tastes and fermentation processes. His cocktails, he tells me, are designed to be “enjoyed slowly” at home.

Artem believes that forest berries are perfect for summertime drinks, because of their high sweetness and medium acidity. He says that they go well with gin and vermouth, which have woody flavour notes. For this recipe, any forest berries will do, such as blackberries, blueberries, raspberries, blackcurrants, or redcurrants. 

Ingredients

• 30ml berry purée (blend your berries and discard the seeds with a sieve)
• 30ml sweet vermouth
• 20ml gin
• 50ml freshly squeezed lime juice
• 25ml muscovado cane sugar syrup (made with a 1:1 ratio of hot water)
• 2 shots of espresso
• Berries on a cocktail stick
• Serve in a highball glass

Method

When blending your berries, add the sweet vermouth and the lime juice to the purée. Add it to a highball glass with the muscovado cane sugar. Finally, add the gin and the espresso shots. Stir the mixture gently with a spoon. Add ice. This recipe makes enough for two people.

Violet 

Artem created this recipe using filter coffee. He tells me that his goal was to create a drink with floral flavour notes and a fresh taste. “This drink has notes of apple cider and kombucha, which are good in the summer,” he explains. 

Ingredients

• Rose syrup ice (as per the recipe below)
• 25ml lemongrass cordial (as per the recipe below)
• 15ml honey syrup (mix honey to hot water, 1:1.5)
• 50 to 70ml of elderflower tonic or soda water
• 35ml whiskey (ideally a whiskey with some floral notes, such as Teeling, Penderyn or Tullamore)
• 125ml cold filter coffee, brewed to your taste
• Serve in a glass of your choice

Method

Mix the lemongrass cordial and honey syrup in a mixing glass over the rose syrup ice. Add the whiskey and the filter coffee. Stir gently. Pour the mixture a glass of your choice, and then add the elderflower tonic or soda water. This recipe makes enough for two people.

Rose Syrup Ice

Mix 12g edible roses, 200ml of mineral water and 50g of sugar and let it steep for around seven minutes. Freeze the mixture in an ice cube tray.

Lemongrass Cordial 

Blend 60ml fresh lime juice, 40ml sugar syrup (1:1 ratio) and 8g lemongrass. Pass the mixture through a filter or sieve to remove any remaining chunks of lemongrass.

Strawberry Moka

Dan Bacaintan is an Italian barista, trainer, and consultant. He was the Italian Coffee In Good Spirits champion in 2018. Dan tells me that during the Covid-19 lockdown in Italy, he created a lot of coffee cocktails using simple kitchen appliances. 

Dan tells me that he created the Strawberry Moka during lockdown, while he was “waiting for the summer to come”. For this, Dan recommends brewing coffee in a moka pot, and adds that this drink can also be enjoyed hot “on a stormy summer night”.

Ingredients 

• 30ml cachaca
• 20ml strawberry syrup (blend strawberries and sugar using a 1:1 ratio)
• 10ml cointreau
• 17g coffee, ground for moka pot
• 160ml water
• Serve in a glass of your choice

Method 

Add the water and the coffee to your moka pot as you normally would. Add the rest of the ingredients into the top chamber of the moka pot. 

As the coffee starts to brew and mix with the other ingredientes, Dan says you will be able to smell “strawberry candy”. Once the mixture has brewed, pour it into a mixing glass full of ice. Strain the mixture through a filter, then serve it on the rocks.

The Coffee Spritz

Dan tells me that he created this recipe to give the Aperol spritz (a classic summer drink and common Italian aperitivo) a coffee-flavoured spin. 

Ingredients

• 30ml prosecco
• 60ml filter coffee
• 30ml Aperol
• A slice of orange (to garnish)
• Serve in a wine glass

Method

First, brew some concentrated filter coffee using a 1:10 coffee to water ratio (Dan says a double shot of ristretto will also work). Pour everything into a mixing glass over ice. Shake gently.

Pour the liquid into a wine glass filled with ice, and add a slice of orange to garnish.

And that’s it – six coffee cocktails you can make at home and enjoy in the sunshine. So next time you’re thinking about making yourself that gin and tonic or getting a beer from the fridge, why not go for something different? Give a summer coffee cocktail a try. 

Enjoyed this? Then read Four Cold Brew Coffee Cocktails Perfect For Summer

Photo credits: An Nguyen, Artem Bakurov, Dan Bacaintan

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Adding specialty coffee cocktails to your menu could help you tap into this segment – growing your client base and increasing their overall coffee consumption at the same time. Here’s why there’s never been a better time to consider adding coffee cocktails to your menu, and what you need to consider when doing so. 

Lee este artículo en español Cómo Incorporar Cócteles Con Café al Menú de tu Tienda de Café

Coffee’s Relationship With Alcohol

The consumption of coffee and alcohol might date back centuries, but combining them to create cocktails is something that’s relatively recent. The Irish Coffee was said to be invented in the 1940s, the White Russian in the 1960s, and the Espresso Martini in the 1980s. All three cocktails are still popular, and featured in Drinks International’s list of the World’s Bestselling Cocktails of 2019. 

According to David Jameson (UK Coffee In Good Spirits Champion for 2014 and 2016), early coffee cocktails were usually basic, considered to be an acquired taste, and dominated by strong, bitter coffee. He mentions that using commodity-grade coffee would have impacted cocktails like the Irish Coffee, keeping them from developing a balanced flavour profile.

Times have changed since then, and the arrival of specialty coffee and third wave coffee shops means that modern coffee cocktails are more refined than their predecessors. David explains that specialty coffee has the range to become an ingredient “which can be moulded to fit a gap in your drink or used as a basis to build around – a long way from the monochromatic days when coffee was ‘just coffee’”. He adds, “Coffee cocktails can be a great gateway into speciality coffee for people who otherwise would not end up in that arena.”

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The Coffee In Good Spirits Championships

The creation of the Coffee in Good Spirits Championship (CIGS) is testament to the specialty coffee industry’s recognition of coffee cocktails. This annual event has been held since 2011, with National CIGS Championship winners competing for the world title. Participation requires contestants prepare Irish Coffees and hot or cold cocktails, which are then judged on their balance, creativity, and overall impression.

Competing in CIGS requires in-depth knowledge and understanding of what qualities different coffees bring to the table, and which other ingredients (and alcohols) they’d pair well with. It’s something that Dan Fellows understands, having won the world title in 2018 and 2019 – making him the only World Double Champion. 

For example, Dan created his version of the Irish Coffee by combining natural processed Yellow Pacamara from Nicaragua (brewed through a Clever Dripper) with three Speyside whiskies, Caribbean light muscovado sugar syrup, coconut palm sugar syrup, and double cream. As a result, the drink had vanilla cream and butterscotch flavours, followed by tropical notes of caramelised mango and pineapple, dried banana and spiced dark rum.

Combining coffee and cocktails on any level requires understanding a coffee’s unique qualities, and how best to highlight them with alcohol and other additions. Dan says, “I always try to use coffee creatively as an ingredient … [Coffee] can be used as a secondary ingredient, bringing complexity or depth to a cocktail. As coffee can have such a wide range of flavours dependent on many variables (origin, process, variety, roast, brew method, recipe etc.), it’s important to carefully combine complementary or contrast coffees and spirits.”

This will require careful planning before the drink is made. Silvia Graham is the Co-Owner of First Coffee Bucharest and Barista School Romania. She mentions that when training baristas for coffee cocktail competitions, she starts by selecting which coffee, brewing method, and roast profile to use. She adds that once you have a structure for what kind of cocktail you want to create, you can decide on everything else. 

RTD Offerings on The Market 

While the coffee industry has been recognising coffee cocktails through the CIGS Championships, the market has started to see a demand for RTD coffee and alcohol combinations – many of which incorporate trendy nitro coffees or cold brews. 

According to global marketing research company Nielsen, RTD coffee cocktail sales have dramatically increased since 2018, with customers citing their convenience, versatility and price, as reasons for their popularity. 

Several coffee brands have collaborated with established alcohol brands to create RTD beverages with alcohol – such as coffee roasters La Colombe partnered with MillerCoors to create a cold brew drink combining malt liquor and medium roast Colombian and Brazilian coffee. 

Several alcohol brands are also joining Tia Maria and Kahlua in the coffee liqueur market, with major brands including Baileys, Jagermeister and Skyy Vodka Infusions created their own editions.

Should Your Coffee Shop Take Notice?

Integrating coffee cocktails into your coffee shop’s current offerings could help you secure new audiences. According to UK market research firm Mintel, combining what’s typically a bar offering with a coffee shop offering gives customers the best of both worlds, helping you maintain and grow your late-night audience and transition your services from day to night. 

Offering cocktails could offer a financial boost by increasing the overall consumption of coffee. Considering that the demand for coffee is highest in the morning and continues to drop throughout the day, offering it in the evening could further boost consumption. And as this might require you to remain open past standard operating hours, you’ll extend your sales times too.

Creating Your Own Offering

Any coffee cocktails you add to your menu will need to appeal to your customers and make the most of your coffee. As Dan says, “there really is a coffee cocktail for everyone, but it’s most important that you a) understand what kinds of coffee/cocktails /flavours that your [customers] like, and b) what your ingredients taste like and bring to the drink. In doing so, you’ll be best placed to create a drink which meets [their] needs”.

This will require you to understand each coffee you offer to highlight its best qualities. Raul Rodas is 2012 World Barista Champion and owner of Paradigma Café, a coffee shop and roastery in Guatemala. He stresses that coffee is versatile and that depending on what variety or origin of bean you’re using, how you’re roasting it, and its profile, you’ll need to consider adding different flavours and ingredients. For example, Dan recommends pairing a medium roast, naturally processed coffee with a high flavour intensity barrel-aged spirit – for example, dark rum.

Care will need to be taken with the alcohol, as it could behave unpredictably in different combinations or at different temperatures. For Silvia, “this is the hardest way to balance coffee in a cocktail… because alcohol has a powerful taste and you need to know how much to use ‘[without covering] the taste of coffee”. If the cocktail is hot, Raul feels that alcohol has the potential to be volatile.

Above all, you’ll need to rely on your sense of taste and what you want the end result to be. Raul advises, “Think about what you want to enhance, Know your coffee and what flavours you want to bring up… It needs to be drinkable and delicious.” No matter how many ingredients you use, Silvia believes that you’ll be able to judge the result by whether it complements the coffee or detracts from it. “Coffee is the key and [if] all the other ingredients and alcohol are complementing the coffee, [you’ve created a winning] coffee cocktail.” 

If making a new creation doesn’t appeal to you, sticking to offering tried and tested classics is an option. Raul recommends that coffee shop owners consider using “base cocktails that have been around for a long time.”

Creating a coffee cocktail might seem complex but it’s one that has the potential to help your coffee shop enter new markets and capture the attention of new customers.

Ultimately, Silvia advises that you keep tasting and experimenting, as “you never know how interesting [a drink could] be and what surprises you [could experience] when you combine coffee and alcohol.” As long as you keep doing so, you’re bound to create a winning combination (or a new spin on an old favourite) that your audience will literally drink up. 

Enjoyed this? Then Read How to Roast For Cupping Purposes

Written by Janice Kanniah. Photo credits: First Coffee Bucharest, Ana Valencia

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Reed used Dawn Patrol cold brew in the competition, which is made by local roaster Pumphouse Coffee using a rotating blend of one to three organic coffees from South America, Central America, and/or East Africa. The current batch uses organic Honduran coffee from Coprocael. The flavor profile is heavy chocolate on the front end, usually accompanied by a hint of citric acidity and a slight nuttiness. If you’re not able to find this cold brew where you are, look for a locally available one with a similar profile.

Cold brew is combined with vodka and coffee liqueur in this recipe. Using a small amount of Galliano Ristretto coffee liqueur enhances the profile of the cold brew, rather than masking it, and a dash of vanilla bitters adds a touch of richness.

Lee este artículo en español Pura Vida: Receta de un Cóctel Con Café de Especialidad

Dawn Patrol cold brew and the Pura Vida cocktail. Credit: Cristyle Egitto

Ingredients

If you can’t find Dawn Patrol cold brew, a ready-to-drink nitro cold brew is recommended in lieu of a concentrate. Vanilla bitters are available from many different cocktail ingredient manufacturers, or you could even make your own with spices such as nutmeg or cinnamon to create a personalized flavor profile. 

• 45 ml Belvedere vodka
• 30 ml Galliano Ristretto coffee liqueur
• 30 ml Dawn Patrol cold brew coffee
• 2 – 3 drops vanilla bitters

Method

Fill a rocks glass or martini glass with ice and water and then discard (or use a glass that has been chilled in the freezer). Combine all of the ingredients in a cocktail shaker, add ice, and shake until well mixed. Double strain into the pre-chilled glass.

You may also like La Chumeca: A Specialty Coffee Cocktail Recipe

The Pura Vida cocktail. Credit: Cristyle Egitto

Food Pairings

The Pura Vida pairs well with a charcuterie board. Create a platter that includes a selection of delicious staples: honey, nuts, goat cheese, thinly sliced prosciutto, and an assortment of cured meats. The clean coffee cocktail pairs well with the richness of the charcuterie board and the two together makes for a perfect cocktail hour when entertaining friends.

The Pura Vida cocktail and its ingredients. Credit: Cristyle Egitto

This competition-winning cocktail uses just a few high-quality ingredients to really emphasize the profile of the coffee. So make sure you choose a good quality cold brew with similar flavor notes to that of Dawn Patrol. Or why not come to Palm Beach and try the original recipe for yourself?

Enjoyed this? You may also like Slow-Drip Martini: A Specialty Coffee Cocktail Recipe

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For those of us who aren’t lucky enough to have access to these anaerobic beans and niche ingredients, this recipe works almost as well with a natural processed Ethiopian coffee and some substitutions.

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Some of the ingredients for the La Chumeca. Credit: Fabiola Solano

This is a slightly modified version of a drink that was showcased at World Class by Isaac Montero, the national champion of Costa Rica. World Class is similar to the World Barista Championship – dozens of bartenders from around the world compete in different challenges.

I had the privilege to help Isaac create this recipe by selecting the coffee, the brewing method, and assisting with the preparation.

The Coffee

The recommended coffee comes from La Chumeca, a family coffee farm in the Tarrazú region of Costa Rica. The producers love to experiment with new processes including the anaerobic process.

Costa Rican anaerobic coffee has intense fruity and spicy notes with a velvety body. It can also give you yogurt notes thanks to the lactic acid. If you’re unable to find this coffee, natural processed Ethiopian beans would work well.

Learn more in What Do Coffees From Around The World Taste Like – & Why?

An aerial view of La Chumeca Coffee. Credit: La Chumeca Coffee

Ingredients

Jacoticaba is a Brazilian berry that is high in acidity but still sweet. If you can’t find it, you can go with a fortified wine such as a ruby port. Carao honey is the extract of Cassia grandis fruit, which grows in regions from southern Mexico down to Ecuador. It has a particular chocolate and cherry flavour, but you can try using carob, honey, or a berry syrup. The sweetness of these ingredients is balanced with the woody notes of black whisky.

• 25 ml of medium roast anaerobic La Chumeca coffee prepared in an AeroPress
• 50 ml of Johnnie Walker Black whisky
• 25 ml of Johnnie Walker Double Black whisky
• 1 bar spoon of carao honey
• 25 ml of jaboticaba wine
• 3 dashes of banana bitters

The ingredients: whisky, wine, bitters, and coffee. Credit: Fabiola Solano

Method

• Using the inverted AeroPress method, brew 20 g of finely ground coffee with 40 ml of water.
• Stir gently, making sure all the grounds are wet, and let them infuse for a minute and a half. The coffee should be very concentrated. Prepare it first and allow it to cool a little.
• Combine all of the ingredients in a mixing glass filled with ice.
• Stir until well-combined and chilled.
• Double strain into a coupette glass.

Presentation Tips & Food Pairings

To really emphasize that this is something special, add a unique garnish. I opt for three eucalyptus leaves attached with a small clip.

This cocktail is sweet and woody, so it can handle a rich pairing. Try it with bruschetta made with a strong cheese.

La Chumeca with a eucalyptus garnish. Credit: Fabiola Solano

As the specialty coffee culture evolves, it’s making an impact in other areas of the food and beverages industry. La Chumeca is a great example of specialty coffee and mixology coming together to make something truly unique.

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