Far surpassing the simple Irish Coffee, today`s cocktail scene is witnessing a creative revolution where the coffee bean takes centre stage, moving from a supporting flavour to the primary ingredient in complex, sophisticated drinks. In celebration of International Coffee Day, these expert recipes showcase how coffee is moving into the spotlight in the cocktail world.
These curated recipes use everything from bold espresso to specialised regional beans, and a wide range of spirits, from bourbon to vodka. Whether you want a creamy, warming drink for a cosy night or a vibrant, chilled one with a kick, these recipes offer a sophisticated way to enjoy your caffeine.
Prepare your shaker and your palate; it`s time to fuel your festive season with these caffeine-infused creations.
Caffeine Affair
“Caffeine Affair is crafted for those who love the boldness of coffee blended with the smooth sophistication of a well-balanced cocktail,” claims Nibaran Mandal, senior food and beverage supervisor and bartender, Deltin Suites, Goa. For those seeking a rich and warm cocktail with depth, this is a must try ahead of this festive season.
Ingredients:
Jim Beam bourbon whiskey 45 ml
Kahlúa 30 ml
Chilled espresso 10 ml
Fresh cream 20 ml
Ice cubes
Coffee beans (for garnish)
Method:
1. Fill a cocktail shaker with ice.
2. Add bourbon, Kahlúa, cream, and chilled espresso.
3. Shake well until smooth and chilled.
4. Strain into a rocks glass filled with fresh ice.
5. For garnish, float 1–3 coffee beans on top.
Coorgi Cooler
The Coorgi Cooler highlights a growing trend of high-concept cocktails rooted in hyper-local sourcing and elevated flavour profiles. “By combining the rich aroma of Coorg coffee with the warmth of dark rum and a hint of all-spice, we’ve created a drink that’s both comforting and adventurous—perfect for those looking to experience something truly unique,” poses Apurav Bhatia, restaurant and beverage manager at The Westin, Koregaon Park, Pune.
Ingredients:
For all-spice syrup
Water 1 cup
Sugar 1 cup
Crushed allspice berries 1 tbsp (optional: 1 cinnamon stick, 2 to 3 cloves)
Coorg-originated coffee 45 ml
Allspice syrup 15 ml
Coffee liqueur 15 ml
Dark rum 45 ml
Method:
1. Simmer water, sugar, crushed allspice berries for 10 minutes.
2. Steep (let it rest off the heat) for an additional 15 minutes.
3. Strain the mixture and store the strained liquid in the fridge (it will keep for up to 2 weeks).
4. Add the Coorg coffee, all-spice syrup, coffee liqueur, and dark rum into a cocktail shaker filled with ice.
5. Shake well until the mixture is nicely chilled.
6. Strain and pour into a chilled Tom Collins glass.
7. Finish with a dusting of freshly roasted nutmeg powder.
Madras Cafe
The Madras Cafe is all about capturing the essence of Chennai in a glass. “By blending coffee, tropical fruits, and fresh curry leaves, we’ve created a drink that’s both vibrant and aromatic, offering a unique experience that celebrates the city’s bold and bustling café culture,” shares Prathamesh Harish Kotian, mixologist at The Orchid Hotel, Mumbai.
Ingredients
Vodka 60 ml
Coffee with passion fruit syrup 20 ml
Pineapple juice 30 ml
Fresh curry leaves 2 to 4 nos
Method:
1. Add vodka, coffee with passion fruit syrup, pineapple juice, and curry leaves into a cocktail shaker with ice.
2. Shake well until the mixture is chilled and infused.
3. Double strain into a coupe glass filled with ice.
4. Garnish with fresh curry leaves, and a light dusting of coffee powder.
Espresso Martini
The Espresso Martini is loved across the globe by patrons who enjoy fuelling their nights with some caffeine. “A contemporary classic that bridges the worlds of coffee and cocktails — bold, smooth, and energising, ours stays true to the original while adding a signature twist,” explains Razwan Zamfirescu, beverage head, All In Hospitality.
Ingredients:
Vodka 60 ml
Kahlua 30 ml
Fresh espresso 30 ml
Chocolate bitters
Three classic coffee beans (for garnish)
Chocolate bar (for garnish)
Method:
1. Chill the glass: Pop your cocktail glass in the freezer or fill it with ice water to chill while you mix.
2. Brew espresso: Brew a fresh shot of espresso (30 ml) Arabica Bean. Let it sit for 30 seconds to 1 minute to cool slightly — too hot and it’ll melt the ice too fast when shaking.
3. Build the cocktail in a shaker: Add vodka, Kahlúa, fresh espresso, and 4 dashes of chocolate bitters in the shaker. Optional: Add a tiny pinch of sea salt to enhance chocolate and coffee flavours.
4. Add ice and shake hard: Fill your shaker with plenty of ice. Seal it and shake hard for 15 to 20 seconds.
5. Aim to chill the drink and create some crema from the espresso.
6. Dry shake for better foam: Open the shaker, strain out the ice (you can use the lid or strainer). Reseal and dry shake (without ice) for another 10–15 seconds.
This builds up a thick, creamy foam on top — almost like a barista-style crema.
Optional trick: Toss in a spring from a hawthorne strainer or a small whisk ball during dry shake to help emulsify and foam.
6. Strain and serve: Double strain into your chilled cocktail glass. This gives you a smooth finish and preserves the rich crema layer on top.
7. Garnish: Serve with some coffee beans or a piece of the chocolate on the side (or on the rim, if you’re feeling fancy).
