Move Over, Dude: 47 New Coffee Cocktails Recipes to Try

We collected the best recipes from bars and coffee shops around the world

Don’t lie. We’ve all dreamt of having a fully-stocked White Russian bar in our house. 

But it’s time to let that dream go, because we have something better. 

While fans of The Big Lebowski enjoy their Kahlua and Cream, specialty baristas and bartenders have been busy creating the next wave of coffee cocktails, and they’re better than The Dude could have ever imagined.

As the craft cocktails become increasingly popular, coffee has seen new life as an artisan ingredient, and it’s used in every form possible: as cold brew, hot brew, espresso, coffee syrup, coffee tincture, coffee bitters, and the like.

And similarly, specialty coffee shops are turning to cocktails—both alcoholic and non— to please customers and enhance the natural flavors of the coffee bean. 
The result is a cornucopia of coffee drinks spanning every major spirit category and then some.

Baristas, bartenders, and enthusiasts have revived old classics like the Espresso Martini and created entirely new recipes like The Morocoy. We spent the last 6 months collecting the best coffee cocktail recipes in the world, and now we are sharing them here. 

As a coffee professional, I’ve been interested in coffee cocktails for over 2 years. I was hooked from the first time someone suggested I make them an Espresso Old Fashioned.

I started the Coffee Cocktails Instagram account as a way to learn new recipes, but I never imagined the how many amazing drink makers I would have a chance to meet. 

The recipes on this list were created by those people, I just compiled them. The list is extensive but nowhere near complete. It is meant to be a living document and continuously updated with new drinks.

In all, there are over 47 coffee cocktails in 7 different spirit categories. We organized the recipes by spirit so you can easily navigate the list. 

The Dude may have settled on his favorite drink already, but you don’t have to abide. Without further ado, let me introduce you to some of the best coffee cocktail recipes on the planet:

Written by
Ben Putano
Cover Photo:
Gabriel LaVallee


The Crimboli

The Crimboli uses coffee in a unique way- infused in Campari. Ryan Harris from the Depot shared his infusion recipe with us below.


1 oz. The Depot High Country Gin 

1 oz. Carpano Antica Sweet Vermouth

1 oz. Cold Brew Infused Campari

Vanilla Cream


Stir in mixing glass. 

Pour over. 

Top with Vanilla Cream and garnish with orange swath.

Cold Brew Infused Campari

You want to create a very condensed version of cold brew coffee, so choose your favorite roast ( I choose a dark Ethiopia Bedathu). Use one cup coffee to eight cups water. Let steep for 18-24 hours. After this we do a reduction process to create an almost syrupy consistency. Simmer for around 45 min a low to medium heat. Add 2 oz. of concentrate to one full bottle of Campari. Use the two ounces you take from the bottle to make yourself a cocktail!

Back to Top

Rue Negroni

Jon Lewis of Rue PDX, Portland

Jon Lewis from Rue in Portland takes the classic Negroni template and spices it up with three different types of bitters and cold brew from Water Avenue Coffee.


1 oz. Beefeater Gin

1 oz. Carpano Antica Vermouth

1/2 oz. Water Avenue cold brew

1/2 oz. Campari

1/2 oz. Sfumato Amaro

1 Dash scrappy’s cardamom bitters

1 Dash miracle mile chocolate chili bitters

2 drops Bittermen’s molé bitters


Stirred, strained onto the rocks

Float Cold Brew Coffee on top, garnish with an orange twist. 

Back to Top

Coffee Collins

Another classic with a twist from Mr. Black Spirits


1 oz. (30ml) Gin

3 oz. (90ml) Tonic 

1 oz. (30ml) Mr Black Coffee Liqueur


Build in tall glass over ice

Top with tonic water

Garnish with Orange Peel

Back to Top

Woken Cadaver

Chad Coombs, Saskatoon, Canada

Coombs is the bar manager of Sticks and Stones, a new Ramen and Cocktail concept in Saskatoon, Saskatchewan, Canada. This drink features two simple DIY ingredients, Cacao-infused Campari and Coffee Simple Syrup.


1 oz. Beefeater London Dry Gin

1 oz. Cacao-Infused Campari

1 oz. Coffee Syrup


Add ingredients to shaker and shake well 

Double strain into a coupe

No garnish, because when it comes to coffee, the only thing that matters is what's inside the cup.

Cacao-Infused Campari:

Add 3 tablespoons of cacao nibs to one bottle of Campari.

Let sit for 1 hour, flipping over every 5 minutes

Coffee Syrup:

60% white sugar, 40% strong brewed good coffee. The better the coffee, the better the syrup.

Photo credit: Bob Deautscher

Back to Top

Pineapple Cold Brew Gin & Tonic

Unlimited Coffee Bar in Tokyo has a HUGE coffee cocktail program, including a "Build Your Own Espresso Martini" option where they will customize the drink anyway you'd like.


4 oz. cold brew (Ethiopia Sidamo)

1 oz. Gin

1/3 oz. Simple Syrup

20 g fresh pineapple

Top with Tonic Water


Add all ingredients (besides tonic water) into shaker

Shake with ice and double strain into glass with fresh ice

Top with Tonic

Garnish with slide of pineapple

Back to Top

Mr. Black Coffee Negroni

Mr. Black's is a coffee liqueur brand based in Australia. Why does this recipe work? Basic math according to Founder Tom Baker:

"Negronis are delicious. Coffee is delicious. 2+2 = 5 with this one."


2/3 oz. Mr. Black Coffee Liqueur

2/3 oz. Dry Gin

1/2 oz. Campari

1/3 oz. Sweet Vermouth


Build in rocks glass and stir

Add ice and serve

Garish with an orange twist

Back to Top


Caffeinated Cuban

Here is a soon-to-be Brunch classic. The Caffeinated Cuban is light, fruity, bubbly, and of course, contains delicious coffee liqueur.


1 1/3 oz. (40ml) Dark Rum

2/3 oz. (20ml) Mr Black Coffee Liqueur

1 oz. (30ml) Lime Juice

1/3 oz. (10ml) Simple Syrup

6 Mint Leaves

Dash of Angostura Bitters


Shake and double strain into coupe.

Top with sparking wine (30ml)

Back to Top

Momma's Breakfast

Ben Paré, Sanctuary T, NYC

Smell plays a huge role in the flavor of a cocktail. Momma's Breakfast can be described as a "smoked" cocktail, meaning the glass is treated with clove smoke before pouring in the cocktail.


2 oz. Afrohead Briland 07 Rum

2 oz. Cold-Brewed Coffee

1 oz. Cinnamon Demerara Syrup

3-4 dashes Fee Brothers’ Cardamom Bitters

Clove Smoke


With a lighter or blowtorch on a cast-iron plate, carefully burn a large pinch of cloves until they’re smoking heavily. 

Quickly flip a chilled snifter onto the smoking cloves. 

While the glass fills with smoke, in a mixing tin, combine all the ingredients and fill with ice.

Shake hard and double-strain into the smoking glass.

Back to Top

Cafe Cubana

Thou Mayest, Kansas City, MO

This coffee cocktail from Thou Mayest features house-made clove syrup and coffee liqueur made with Thou Mayest-roasted coffee beans.


1 1/2 oz. Diplomatico Rum

1/2 oz. Caffe Amaro

1/2 oz. Aperol

1/2 oz. Lemon juice

1/2 oz. House Made clove simple syrup

Top with ginger ale



Serve in Collins Glass 

Garnish with Lemon wheel

Back to Top

The Compass Cocktail

Sean McGuigan, Fairmont Pacific Rim, Vancouver, British Columbia

Sean created this cocktail for the 2017 Bacardi Legacy Competition.


2 oz. (50ml) Bacardi 8-Year Rum

3/4 oz. (15ml) Lustau East India Solera Sherry

1/2 oz. (10ml) Ramazotti Amaro

1/2 oz. (10ml) Cold Brew Coffee

2 Dashes Orange Bitters


Combine and stir all ingredients with ice in a mixing glass until chilled 

Strain into a chilled cocktail coupe

Garnish with a floating Star Anise pod

Back to Top

The Morocoy

Thou Mayest, Kansas City, MO

Thou Mayest is a cocktail bar/coffee shop in Kansas City. This is one of many coffee cocktails that features J. Rieger Co's Caffe Amaro, a coffee liqueur that features Thou Mayest-roasted beans.


2 oz. Diplomatico Reserva Rum

1 oz. J. Rieger Caffe Amaro

1/2 oz. Lime juice

1/2 oz. Simple syrup


Add ingredients to shaker with ice. Shake well.

Double strain into glass over over ice

Garnish with Mint

Back to Top

Turkish Astronomer

Robin Kaufman, Bar Manager at Byblos, Toronto

Kaufman created this drink for Byblo's latest cocktail menu. The big, bold flavors balance each other perfectly.


1 1/2 oz. Ron Zacapa 23yr Rum

1/2 oz. Campari

1/2 oz. Edmond Briottet Creme D'abricot

1/2 oz. Cold Turkish Coffee

6 dashes Bittermans Xocolatl mole bitters


Add all ingredients to mixing glass

Add ice and Stir until proper dilution is achieved (20-30 seconds)

Strain over big ice cube

Garnish with grapefruit zest

Back to Top

Bonfire Nights

Bonfire Nights was created for the 2016 Berlin Coffee Festival. The flavors are sweet and deeply reassuring. Don't forget to burn the tips of the rosemary garnish to complete the 'bonfire" theme.


1 oz. (3cl) Espresso (Natural)

2/3 oz. (2cl) Hazelnut Schnapps (marder)

1/3 oz. (1cl) Jamaican Rum 

2/3 oz. (2cl) Portwine-chocolate syrup


Shake, strain into coupe glass

Garnish with burned rosemary

Back to Top

The Chocolate J-Bird

Jason Plummer, Barrel Aged Dad, Arizona

This coffee cocktail is styled after the classic tiki drink, The Jungle Bird, and uses chilled pour over instead of cold brew coffee. Top it of with a sprig of chocolate mint and you're good to go.


1 oz. Amaro Meletti

1 oz. chilled pour over coffee (Burundi from Provision Coffee)

3/4 oz. gold of Jamaican rum

1/4 oz. Campari

3/4 oz. pineapple juice

3/4 oz. lime juice

1/4 oz. demerara syrup

3 chocolate mint leaves

Pinch pink Himalayan sea salt


Combine ingredients in shaker and gently muddle mint leaves 

Shake with ice and fine strain into glass of crushed ice

Garnish with mint sprig and cinnamon stick

Back to Top

Barista's Second Choice

The Garden Table, Indianapolis, IN. Courtesy of Megan Stewart

We don't know what Barista's FIRST choice is, but this is Number 1 in our book. This homemade concoction from The Garden Table is juicy, sweet, and reminds us of orange-flavored coffee cake.


1 1/2 oz. Plantation Rum 

1/2 oz. orange juice 

1/2 oz. Lemon juice 

1/2 oz. Orgeat syrup 

1/2 oz. St. Georges NOLA coffee liqueur 

3 dashes citrus bitters 

3 dashes cinnamon powder 


Add all ingredients into a shaker

Shake with ice and double strain over clean rock

Garnish with orange peel and dried orange ring

Back to Top

Cloudy Amber Daiquiri

Lars Justesen, Sjønnes Barskab

The Cloudy Amber Daiquiri is so simple, but oh so good. It is tart like a traditional daiquiri and the cold brew adds smokey, chocolatey, or fruity flavors depending on the coffee you use. We recommend a cold brew made with a bright east African coffee, such as the Kenya El Derrumbe from Houndstooth Coffee.


1 1/2 oz. Ron Mulata Blanco Reserva Rum

3/4 oz. Cold brew coffee 

3/4 oz. fresh lime juice 

3/4 oz. simple syrup


Add ingredients to shaker

Shake well and strain into a glass with ice

Back to Top


Calles Cocktail

Lars Justesen, Sjønnes Barskab

Sometimes you must abide to the sweet tooth. This cocktail features homemade cold brew coffee syrup, which is good in literally everything.


1/2 oz. (15ml) Virtuous Vodka Vanilla

1 oz. (30ml) Calles Blanco Tequila

1 1/2 oz. (45ml) Homemade cold brew syrup


Add ingredients into shaker with ice

Shake vigorously and strain into glass

Cold Brew Coffee Syrup:

Boil down 100g of sugar into 100g of water

Let syrup cool and add to 800g of cold brew concentrate

Mix well and store

Back to Top

Good Spirits

Manual Moritz, Lieblings Bar, Hannover, Germany

The Good Spirits cocktail turns heads from the moment it's poured. The pink coloration comes from dried hibiscus leaves that also give the drink a subtle cranberry taste.


1 oz. (3cl) Mezcal Atenco

1 oz. (3cl) Niemand dry gin

2/3 oz. (2cl) Good Spirits cold brew

2/3 oz. (2cl) lime juice

2/3 oz. (2cl) agave syrup

10 dried hibiscus petals

Condensed milk for rum


Add gin, mezcal, lime juice, agave, and hibiscus petals to shaker and shake with ice

Add condensed milk around the rim of a tumbler

Strain drink into glass over fresh ice

Float cold brew on top

Add lime zest to garnish

Back to Top

Chocolate Covered Cherries

Belle Isle Shine, Richmond, VA

This drink features a unique ingredient that is currently only available in Virginia. Belle Isle's Cold Brew Moonshine is a full 70 proof liquor that has the strong smell and flavor of coffee. It's a great secondary ingredient, but it can also carry a drink, like this one.


1 1/2 oz. Cold Brew Moonshine

1/2 oz. Aperol

1/2 oz. Los Amantes Mezcal

1/2 oz. cherry heering

1/4 oz. lemon juice

2 dashes Fee Brothers Aztec Chocolate Bitters


Shake ingredients and strain into a double old fashioned glass

Top with rosemary sea salt or a sprig of rosemary

Back to Top

Negroni Coffee Swizzle

Naren Young, Dante, New York City

Dante in NYC was ranked one of the top 50 bars in the world this year, and it's because of unique drinks like this.


¾ oz. Del Maguey ‘Vida’ Mezcal

1 oz. Noilly Prat Ambre Vermouth

¾ oz. Meletti Bitter

½ oz. Cold brew coffee


Add all ingredients to a shaker

Shake vigorously with ice

Strain into highball with crushed ice

Garnish with  coffee beans and metal straw

Back to Top

Highland Sour

The Highland Sour combines two smokey liquors that are balanced out by fruit and egg white.


1 oz. Drambuie 

1/2 oz. Mezcal 

1/2 oz. Cynar 

1/4 oz. lemon juice 

1 oz. Chameleon Mexican Coffee 

1/2 Teaspoon strawberry preserves 

1 egg white


In a shaker, combine all the ingredients. 

Fill with ice and shake for 15 seconds. 

Double strain into a coupe glass. 

Garnish with dash of Angostura bitters and a slice of strawberry.

Back to Top

Melbourne Spiced Coffee

This cocktail features the distinctive taste of turmeric which balances really well with other powerful flavors like cinnamon, coffee, and ginger. It includes homemade cinnamon syrup.


2 oz. Little Drippa cold brew(chilled)

1 1/2 oz. Tequila

3 1/2 oz. coconut milk

1 oz. cinnamon syrup

1 tsp. turmeric powder

¼ tsp. ginger powder

Garnish: sprinkle of cinnamon powder and a cinnamon quill


Add ice and all ingredients to cocktail shaker

Shake well

Pour into short glass over ice


How to make cinnamon syrup

Add 1 cup water and 3 cinnamon sticks to a small saucepan 

Bring to the boil; reduce to simmer for 10 mins 

Add ½ cup caster sugar and stir over low heat til dissolved 

Remove from heat, cool and strain into glass jar for storage. 

Makes approx. 200ml.

Back to Top


Nouveau Espresso

Naren Young, Dante, New York City

Naren Young of Dante NYC takes the espresso martini to a new level.


1.5 oz. Grey Goose

½ oz. J. Rieger Caffe Amaro

½ oz. Giffard banana liqueur

½ oz. Kalani coconut liqueur

½ oz. Marie Brizard white crème de cacao

¼ oz. simple syrup

1.5 oz. espresso coffee

Healthy pinch of cayenne pepper


Add all ingredients to a shaker with ice

Shake hard and double strain

Garnish with poppy seeds

White Russian

Jason Plummer, Barrel Aged Dad, Arizona

We had to abide to The Dude on this one; White Russians are delicious. Jason Plummer takes this drink to another level with a cold brew ice cube and freshly grated cinnamon garnish.


2 oz. vodka 

1 oz. coffee liqueur 

1 oz. heavy cream 

1 giant cold brew coffee ice cube


Combine all ingredients in a shaker along with crushed ice

Shake, strain and cold brew rock

Top off by floating heavy cream

Add cinnamon to garnish

Chili Chocolate Espresso Martini

Whether you love or hate mochas, you can't deny the match made in heaven between coffee and chocolate. Let's just embrace it and drink this amazing espresso martini variation from Mel How of Melbourne Cocktails.


2 oz. Little Drippa cocktail coffee (chilled)

1 oz. Fire Drum vodka (chilled)

1/2 oz. sugar syrup

1/2 oz. chocolate syrup

Small pinch chilli powder

Garnish: ½ long red chilli, seeded


Pour chocolate syrup into bottom of chilled martini glass and place in fridge during preparation 

Add cocktail coffee, vodka, sugar syrup and chilli powder to cocktail shaker – no ice

Dry shake rigorously

Transfer into martini glass



Thrilled by Death

Belle Isle Shine, Richmond, VA

Wish we knew the story behind the name of this cocktail. Wait, maybe we don't want to know...


3/4 oz. Cold Brew Moonshine 

1 1/2 oz. bourbon 

3/4 oz. honey syrup 

3/4 oz. fresh lemon juice 

2 dashes orange bitters 


Shaken with ice and served up. 

Garnish with an orange peel

Back to Top

The Leaded Chippy

Drift Oyster Bar, Marietta, GA

Who does Chicory better than folks from the South? This coffee cocktail from Drift, a seafood restaurant just outside of Atlanta, GA. It features the classic combination of flavors as well as everyone's favorite, a toasted marshmallow.


1 1/2 oz. Old Forester Bourbon

1/2 oz. Borghesi Espresso

1/2 oz. Hoodoo Chicory Liqueur

1/2 oz. St. Georges Bruto Americano


Stir with ice and strain into rocks glass over big ice cube

Garnish with orange toasted marshmallow

Back to Top

The Spirit of KC

Thou Mayest, Kansas City, MO

Thou Mayest means "the way is open", or seeing your life as a vast, glowing, empty page, waiting to be written by you. 

Get ready to write this recipe in an empty page of your cocktail recipe journal. This drink is amazing.


1 oz. Rieger’s KC Whiskey

1 oz. Rieger Caffe Amaro

½ oz. lemon

½ oz. Luxardo maraschino

Dash Angostura Bitters


Add ingredients to a shaker with ice

Shake vigorously, double strain into glass

Garnish with lemon twist

Back to Top

Corsair Fall Fashioned

Corsair Distillery, Nashville, TN

This drink is Corsair Distillery's Thanksgiving-inspired twist on a classic, featuring cold brew and two wildly unique whiskeys. However, we can confirm it is delicious any time of year.

Outrage is one of Corsair's seasonal spirits made with malted oats and coffee malt. The Quinoa Whiskey is nutty and earthy from the South American quinoa. 


1 1/2 oz. Corsair Outrage Whiskey

1/2 oz. Corsair Quinoa Whiskey

1/4 oz. cold brew coffee

1/4 oz. demerara syrup

2 dashes Angostura bitters

2 dashes Fee Brothers Black Walnut Bitters


Stir ingredients with ice and strain onto large ice cube

Garnish with orange peel

Back to Top

Black Hole Sun

Brian Hutchinson, Black Hole Coffee, Houston, TX

Here is another twist on the old fashioned, this time featuring chocolate bitters instead of just Angostura or Citrus.


2 oz. bourbon

1/2 oz. cold brew coffee

1/2 oz. simple syrup

1 dash Angostura bitters

1 liberal dash chocolate bitters


Add ingredients to a mixing glass

Add ice and stir ingredients

Strain into a new glass over large ice cube

Garnish with lemon wheel

Back to Top

The Old Slip

Kobrick Coffee, New York City

Kobrick has been roasting coffee since 1920, but they have recently created a line of incredible coffee cocktails. This one is a twist on an Old Fashioned.


2 oz. bourbon

2 oz. coffee, cooled

1 sugar cube

3 Dashes Aromatic bitters

1 Dash citrus bitters


Drench sugar cube with bitters and muddle into a paste

Add remaining ingredients, add ice cube, and stir


Back to Top

Dead Rabbit Irish Coffee

Dead Rabbit, New York City

We have to give a nod to another classic coffee cocktail done to perfection. Dead Rabbit arguably serves the BEST Irish Coffee in the world, rivaling the original from Buena Vista Cafe in San Francisco.


3/4 oz. Demerara syrup (1:1)

1 1/2oz. Clontarf Irish Whiskey

4 oz. Medium Roasted Sumatra coffee, French Pressed


Start with warming the glass with hot water

Pour out water and add syrup, whiskey, and coffee

Stir to combine and top with heavy whipping cream, lightly whipped

Grate fresh nutmeg to garnish.

Back to Top

Dublin Iced Coffee

Polite Provisions, San Diego, CA

Served over iced and topped with heavy cream, the Dublin Iced Coffee is a brand new experience wrapped in a familiar package. It's just one drink on an entire menu of innovative cocktails at Polite Provisions. 


1 1/2 oz. Irish Whiskey

3/4 oz. Simple Syrup

2 oz. Stout

2 oz. Cold Coffee

1 oz. heavy cream


Build in Collins Glass Over Ice

Stir Until Ingredients Mix

Float Cream On Top

Garnish with Fresh Grated Cinnamon

Back to Top

The Revolver

From The Bar Book by Jeffrey Morgenthaler with Martha Holmberg

If you love Manhattans, then this drink is for you. Created by Jon Santer in San Francisco in the early 2000's, this is truly a "classic" coffee cocktail.


2 oz. (60ml) dry, spicy bourbon

1/2 oz. (15ml) coffee liqueur

2 Dashes orange bitters 

Ice cubes

1 strip orange peel, approximately 1 inch (2 1/2 centimeters) by 2 1/2 inches (6 centimeters)


Combine the bourbon, coffee liqueur, and orange bitters in a mixing glass

Add ice cubes and stir until chilled

Strain the cocktail into a chilled glass. 

If desired, flame the orange peel (Read how to flame an orange peel)

Photographs by Alanna Hale (Chronicle Books, 2014)

Back to Top


La Cabra

Chad Lawrence, Venn Coffee, Saskatoon, Saskatchewan

Chad Lawrence owns Venn Coffee, a Saskatoon-based coffee roaster.


2 oz. Pisco

1/4 oz. yellow chartreuse

3/4 oz. lemon

3/4 oz. coffee syrup

2 dash cardamon bitters

Egg white 


Add all ingredients to a shaker and give hard shake, no ice

Add ice to shaker and shake hard again

Double strain into tumbler

Back to Top

She's the Moon

Sundry and Vice, Cincinnati, OH

What's Cardamaro? It's a wine-based apertif similar to, but more delicate than, Cynar. This cocktail fuses a lot of interesting flavors together, including Garam Masala syrup.


1 1/2 oz. Cognac

3/4 oz. Cardamaro Amaro

1 oz. Cardamom Cold Brew

1/2 oz. Garam Masala Syrup


Add all ingredients to a shaker with ice and shake

Double strain into glass with fresh ice

Garam Masala Syrup:

4 oz. Whole Garam Masala Herb Mix

4 cups sugar

4 cups water

Combine sugar and water into a pot and stir, add garam masala mix and steep for 20 minutes stirring occasionally. 

Back to Top

Cardamom Pisco Sour

Pisco is a clear liquor made from grapes, just like brandy. The difference is that brandy is aged in oak barrels, and Pisco is that is cannot be aged in wood at all. Mr. Black makes Pisco center-stage in this coffee cocktail, and also features cardamom-infused cold brew.


1 oz. (30ml) Mr Black coffee liqueur

1 1/3 oz. (40ml)Cardamom Pisco 

1 oz. (30ml) Lime Juice

1/3 oz. (10ml) Sugar Syrup 

1/2 oz. (15ml) Egg White 

1 Cardamom Pod 

Garnish: Cardamom Sugar 


Crush cardamon pod in a cocktail shaker, add all other ingredients

Dry shake ingredients without ice and then shake again with ice 

Strain into a champagne coupe

Sprinkle cardamon sugar over the top

Cardamom-infused Cold Brew:

Steep coffee grounds and water (1:4 ratio) with 5 Cardamon seeds for 24 hours 

Strain through a sieve 

Back to Top

A Walk Through the Spice Market

Happy Baristas created this drink for the Berlin Coffee Festival in 2016. It features deep, spicy flavors and a delicious twist of lime.


1 1/3 oz. (4cl) Espresso (Natural)

2/3 oz. (2cl) Jägermeister

2/3 oz. (2cl) homemade kola syrup

1/4 oz. (0.8cl) fresh Lime Juice

1 dash spicy bitters


Shake, strain on ice cubes in tumbler

Garnish with orange zest

Back to Top

The White Elephant

Vermouth and Coffee? Yes.

Wine and coffee lovers have known for a long time that their favorite beverages go well together. This drink from Tales of the Cocktail proves it.


2 oz. Lo-Fi sweet vermouth

2 oz. coconut cream

1 oz. cold brew coffee

1 bar spoon allspice dram


Shake ingredients with ice and pour over ice cubes

Garnish with dried coconut flakes

Back to Top

Just Past First Crack

Kobrick Coffee, New York City

"Just Past First Crack" refers to the point in the coffee roasting process where beans are considered light roasted. This means you can taste the natural flavors of the coffee bean, not just the roast.

This cocktail features a tincture made with light-roasted Indian Monsooned Malabar coffee.


1/4 oz. Chartreuse 

1 oz. Dolin dry vermouth

1 oz. lime juice 

1 oz. Kobrick India Monsooned Malabar syrup

3 droppers of the Kobrick India Monsooned Malabar tincture


Build in a shaker

Shake vigorously for 8 seconds and strain into chilled coupe glass

Garnish with one cracked coffee bean

Instructions for coffee tincture:

Add 1 oz. ground coffee to 4 oz vodka. 

Steep for 72 hours. 


Photo: Danny Ghitis

Back to Top

Breakfast in Sicily

This drink comes from the coffee goods store Prima Coffee. It features Averna, "an Italian amaro - a type of herbal liqueur that’s a little bitter, a little sweet, and very complex," according to owner Steve Rhinehart.

This drink is meant to be a little on the bitter side, but feel free to sweeten more to taste, or omit the orange bitters


40 g espresso

40 g ice

15 g simple syrup

30 g Averna

3-4 dashes orange bitters

Orange or grapefruit twist

60 g soda


Start by pulling a shot and immediately adding the ice

Stir until the ice is fully melted and the shot is quite chilled

Add the mixture to your glass with another big ice cube, the syrup, bitters, and Averna 

Stir until thoroughly combined

Top up with soda, then express a citrus peel over the glass and garnish (we particularly like grapefruit, but orange works as well)

Back to Top

Non Alcoholic

Sticks and Stone Fruit

Peregrine Espresso, Washington, DC

This is an espresso-shot sized cocktail that combines unlikely flavors. Apricot, rosemary, and espresso work wonderfully together.


Double Shot of Espresso

15 g Apricot Syrup

Top with Rosemary Soda



Add apricot syrup, double shot of espresso, and ice to cocktail shaker. Shake!

Strain into rocks glass.

Top with rosemary soda. 

Apricot Syrup

2 cups water, 2 cups sugar, 6 oz. dried apricots, simmered for 20 minutes, strained

Rosemary Soda

2 cups water, 2 Tbs rosemary, cold infused for 12 hours in refrigerator, strained, charged in charger)

Back to Top

Coffee Mint Julep

Gabriel Lavallée, Montreal, CA

We could drink this every day. The combination of coffee, lime, and mint is refreshing and awesome.


4 oz. filter coffee (cooled)

1/2 oz. simple syrup

1/2 oz. lime juice

3 dashes coffee bitters

mint sprig to garnish


Fill a glass with crushed ice

In a shaker, combine all ingredients with ice and shake

Pour into the glass, and top with more crushed ice

Garnish with mint sprig

Back to Top

Kentucky Cold Brew

Taylor Howe of Hammerhand Coffee, Liberty, MO

How do you make a non-alcoholic whiskey drink? Use whiskey syrup instead!


4 oz. Colombian Cold Brew Coffee

1 oz. Whiskey Syrup

2 dashes of Angostura Orange Bitters


Combine ingredients with ice in mixing glass

Stir vigorously for 15 seconds 

Strain over ice into an Old Fashion glass

Garnish with a mint leaf (smacked)

Back to Top

Black & Tonic

There are a lot of espresso & tonic drinks out there, so the Black and Tonic won’t be unfamiliar to you. But from the first sip, you’ll know there’s something different about it. Organic Black Cherry Juice gives the drink a dark, sweet twist.

"I would suggest take a sip of the drink, eat the candied-cherry, then take another sip." -Karine Ng


3 oz. Coffee concentrate 

1 oz. Organic Cold-pressed Black Cherry Juice 

75 g Fever Tree Tonic water 


In a shaker, add black cherry juice and coffee concentrate 

Add plenty of ice and shake 

Strain into glass with fresh ice 

Add tonic water. 

Just for fun, garnish with cherries rolled in pop-rocks candy! 

Note: Coffee should be brewed at 10:1 ratio of water to coffee, with a slightly coarser grind than your normal drip grind setting 

Back to Top

Southwest Sunrise

Provision Coffee, Chandler, AZ

This is a delicious, non-alcoholic coffee cocktail that features Nitro cold brew, giving it a light, airy mouthfeel.


10 oz. of nitro cold brew

1 oz. of simple syrup

Dash of AZ Bitters Lab Mas Mole Bitters


Add cold brew to a mixing pitcher

Add simple syrup and bitters

Stir and pour into a whiskey glass with an ice sphere 

Garnish with an orange twist

Back to Top

Gin Basil Smash

A word from the creator:

"When I opened Five Watt, I created a drink that I called the Hendrick's, an attempt to make coffee taste like gin. I made a juniper syrup and used grapefruit bitters. The result was something incredibly delicious that...didn't really taste like gin. I worked with one of my partners to do a redesign that was truer to concept. Since opening Five Watt, we came out with a line of cocktail bitters: one being our Gin bitter. Using that and a juniper basil syrup, we landed on something MUCH truer to concept, and something that we thought tasted even better than the first iteration."

-Lee Carter, Owner

Photo by Beth Cath Photography


16 oz. ice

10 oz. Big Watt cold press coffee

1 oz. juniper basil syrup

5 dashes of Five Watt Gin bitters

3/4 oz. blended whole milk & half and half (50% each component)


Fill shaker with Ice

Add cold press coffee, juniper basil syrup, bitters, and whole milk/ half&half mixture 

Shake strain into pint glass over fresh ice

Instructions for juniper basil syrup:

1L granulated sugar and 1L water by volume. 

1/2 cup juniper berries, ground. 

Bring ingredients to boil

At boil, add 1/2 oz. fresh basil leaf

Boil for one additional minute

Llet stand for 10 minutes and then strain

Back to Top

Share Your Favorite Coffee Cocktail Recipe with Us.

Do you know of a great coffee cocktail that isn’t on the list? Please share with us at:
We are constantly updating and we’ll let you know if the recipe makes the list!

Talk About It

More Stories from Four Line Supply