This year, along with rosé wine (yes, way, rosé!), unique ingredients like buddha’s hand and finger limes, coffee infused cocktails are a hot trend for on premise cocktail menus.
From boozy after dinner drinks, to tropical cocktails, and frozen frappe sippers, it seems everything is coming up ‘coffee’. Don’t be afraid to experiment with adding coffee to your cocktails. Even traditionally fruity recipes like a Mai Tai cocktail, or Bahama Mama, can be kicked up with a little coffee, as the fruity notes, chocolate, and bitter flavors marry together, creating complexity and flavorful interest to your next drink. Coffee also blends well with ginger and cola-try it in your next Cuba Libre or Dark and Stormy.
Here are three coffee (and rum!) cocktails that will transition your drink menu from summer and National Rum Day, right into fall.
Spicy Passion Mai Tai
Cassandra Rosen, Crave Local Test Kitchen
- .5 oz Myers dark rum
- 1 oz cold brew coffee
- .5 oz Flor de Caña 4 Anejo Oro rum
- .5 oz orange liqueur
- 4 oz passion fruit juice
- .5 oz orgeat syrup
- .5 oz Jalapeno infused simple syrup
- 1 oz house sour mix
Pour over crushed ice in a Collins glass. Garnish with a pineapple wedge and a cherry.
Coco Café Con Caliente
- 1 ½ oz Soltado Spicy Anejo Tequila
- 2 oz Jumbie Splash coconut rum
- 4 oz cold brew coffee
- .5 oz Rumchata
- 2 oz cinnamon cream
- Whipped cream
- Garnish: cinnamon
Add all the liquid ingredients to a blender with ice. Pour into mugs or frappe glasses. Top with whipped cream and cinnamon.
Willie Juancho and The Chocolate Factory
- 1.5 oz Diplomático Reserva Exclusiva
- .5 oz Dark Creme de cacao
- Instant coffee
Prepare snifter glass:
Stir together Diplomático and Crème de Cacao. Wet the rim of a snifter glass with lime and dip in instant coffee. Pour in prepared snifter glass.