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Dark Moon
From: bonappetit.com
SERVES 8
1˝ cups cold-brew coffee
˝ cup coffee liqueur
˝ cup spiced rum
12-oz. bottle Coca-Cola, preferably Mexican
˝ cup heavy cream
Combine coffee, liqueur, rum, and cola in a large pitcher. Divide among rocks glasses filled with ice; add cream, dividing evenly.
DO AHEAD: Cold brew, coffee liqueur, and rum can be combined 4 hours ahead. Cover.
Shoeless Joe
Cherry cola with a kick.
From: bonappetit.com
BLACK CHERRY SIMPLE SYRUP
2/3 cup unsweetened 100% black cherry juice
1/3 cup sugar
COCKTAIL
4oz. Black Cherry Simple Syrup
4oz. strong cold-brew coffee
12-oz. can club soda
12-oz. can cola
4lime wedges (for serving)
BLACK CHERRY SIMPLE SYRUP
Bring juice to a boil in a small saucepan. Reduce heat and simmer until reduced by half, about 5 minutes. Add sugar and cook, stirring, until dissolved, about 3 minutes. Let cool. Transfer to a jar, cover, and chill.
DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.
For each cocktail
Mix 1 oz. black cherry simple syrup and 1 oz. coffee in a rocks glass. Add ice to fill, then 3 oz. club soda and 3 oz. cola. Garnish with lime wedge.
The Blind Abbot
The cinnamon simple syrup is equally tasty in hot chocolate or Chai tea.
From: bonappetit.com
1 1/2 ounces Tullamore Dew Irish whiskey
1 ounce chilled freshly brewed coffee
3/4 ounce Galliano Ristretto
1/2 ounce Cinnamon Syrup (see below)
3 dashes Angostura bitters
Whipped cream and ground cinnamon (for serving)
For the Cinnamon Syrup:
1 cinnamon stick, broken into pieces
1/3 cup demerara sugar
Bring cinnamon, sugar, and 1/3 cup water just to a boil in a small saucepan and remove from heat. Let stand 15 minutes. Strain syrup into an airtight container; cover and chill.
Combine whiskey, coffee, liqueur, cinnamon syrup, and bitters in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into an Irish coffee glass and top with whipped cream and cinnamon.
Dublin Iced Coffee
A delicious mix of caffeine, dessert, and danger.
From: bonappetit.com
2oz. strong cold-brew coffee
2oz. stout (such as AleSmith Speedway or Guinness)
1˝oz. Irish whiskey
ľoz. simple syrup
1/2 ounce double cream
Freshly grated cinnamon stick (for serving)
Mix coffee, stout, whiskey, and simple syrup in a highball glass. Add ice to fill. Gently pour in cream so it gradually sinks into coffee; sprinkle with cinnamon.
Coconut Coffee Latte
1 cup fresh brewed coffee
1 tablespoon coconut oil
1/4 teaspoon vanilla
ground cinnamon or nutmeg
Combine coffee, coconut oil and vanilla in a blender or food processor and mix on a high speed until frothy (about 20 seconds). Pour into a big mug and top with a dash of ground cinnamon or nutmeg and enjoy
Gone in 60 seconds Iced Coffee with lime and peach nectar
Offbeat recipe from Sam Penix of Everyman Espresso in New York City treats iced coffee like a cocktail, adding peach nectar and lime juice to amp the beans citrus and other fruit notes. The bright, light, yet complex result is surprisingly refreshing and almost tea-like—something akin to a coffee Arnold Palmer—with no funky coffee-mouth effect. From http://www.saveur.com/article/recipes/peach-iced-coffee SERVES 1
5 oz. iced coffee
1 oz. peach nectar
1/4 oz. lime juice
1/4 oz. simple syrup or 1 sugar packet
Combine ingredients in an ice-filled glass or thermos. Stir to combine. Squeeze lime wedge over top and drop into glass.
Siciliano
From http://www.bonappetit.com/recipe/siciliano
2 oz. sweet vermouth, preferably Italian
1½ oz. amaro (preferably Averna)
1½ oz. strong cold-brew coffee
1 oz. simple syrup
Club soda
Orange wheel (for serving)
Mix vermouth, amaro, coffee, and simple syrup in a tumbler. Add ice to fill and top off with club soda. Garnish with orange wheel.
Guinness Affogato
The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.
From http://www.bonappetit.com/recipe/guinness-affogato MAKES 1
3 scoops vanilla ice cream
1 ounce hot espresso
4 ounces Guinness stout
Place ice cream in a tall glass. Pour espresso over and top off with Guinness. Serve with a straw and a long spoon.
Vietnamese Iced Coffee
From http://www.bonappetit.com/recipe/vietnamese-iced-coffee
MAKES 1
2 tablespoons dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)
2 tablespoons (scant) sweetened condensed milk
There are two ways to make Vietnamese coffee. The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.
Or use a metal filter, which we recommend. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12-oz. glass or measuring cup.
Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure.
Stir in condensed milk until blended. Add ice, stir, and serve.
