Be it a hot summer day, a chilly winter morning, or a rain-soaked evening, coffee is the beloved brew for many, regardless of the occasion or time. So why not make it a part of the cocktail hour too?
You thought Irish Coffee was the only coffee-based cocktail out there? Our International Coffee Day 2021 compilation will make you think again.
1. Espresso Martini
1. 45ml Vodka
2. 15ml Coffee liqueur or Kahlua
3. 15ml Espresso
4. 10ml Sugar Syrup
5. 3 Coffee beans (Garnish)
• Fill a cocktail shaker with ice.
• Pour vodka, kahlua, espresso and sugar syrup. Shake vigorously, until frothy.
• Strain in pre-chilled martini or coupe glass.
• Garnish with 3 coffee beans.
Recipe courtesy: Arvin Nazareth, Beverage Manager, Gustoso, Mumbai
2. Spiked Iced Latte
1. 40 ml Belvedere Vodka
2. 15 ml Your Choice of Milk
3. 20 ml Cold Brew / Espresso
4. 15 ml Natural Maple Syrup
5. A Few Cubes of Ice
6. A Pinch of Sea Salt (optional)
• Add ingredients to a shaker.
• Shake well and serve in a highball over ice.
• Garnish with a coffee bean.
Recipe courtesy: Belvedere Vodka
3. Social Cinema
1. 60 ml Vodka
2. 30ml Popcorn Syrup
3. 60ml Cold Brew
• Put all the ingredients in the shaker and give it a gentle shake.
• Strain into a glass over fresh ice.
• Don’t shake the drink too much as it may lose its character.
Recipe courtesy: Social, Chembur
4. Johnnie Caffeine Highball
Glass: Highball glass
1. 60ml Johnnie Walker Black Label
2. 15ml Espresso shot or instant coffee (1 tsp coffee with 15ml hot water)
3. 60ml fresh orange juice
4. 15ml cinnamon syrup
Garnish: Orange peel
• Take a cocktail shaker or a jar and add ice cubes
• Add 60ml Johnnie Walker Black Label, 15ml Espresso shot or instant coffee (1 tsp coffee with 15ml hot water), 60ml fresh orange juice and 15ml cinnamon syrup.
• Shake hard and strain using a strainer in a highball glass filled with ice.
• Top the glass with soda.
• Squeeze orange peel to spray oils on top of the drink and drop the peel as garnish.
Recipe courtesy: Diageo India
5. Kaapi Rituals
Glass: Filter Coffee service ware
1. Oaksmith® Gold 50ML
2. Coconut Milk 50ML
3. Filter Coffee Decoction 30ML
4. Dark Jaggery Syrup 45ML
• Add all the ingredients together in a shaker with ice and pass the liquid between the two shakers to mix.
• Just like how a professional coffee maker would ‘throw’ filter kaapi between two mugs.
Recipe courtesy: Beam Suntory
1. 60ml Singleton of Glendullan 12 years
2. 10ml Espresso shot or instant coffee (3/4 tsp coffee with 10ml hot water)
3. Tonic, chilled
Garnish: Orange slice
• Take a rocks glass filled with cube ice.
• Add 60ml Singleton of Glendullan 12 years old, 10ml Espresso shot or instant coffee (3/4 tsp coffee with 10ml hot water) and top with chilled tonic.
• Stir gently and garnish.
Recipe courtesy: Diageo India
7. Ballantine Morning Coffee
Glass – Martini
1. 60 ml Ballantine Finest
2. 50 ml Espresso Coffee
3. 25ml Kahlua
4. 5ml Sugar Syrup
5. 1 scoop Vanilla Ice Cream
• Add all the ingredients to a blender and blend until smooth.
• Pour into a martini glass and garnish with ground coffee beans.
Recipe courtesy: Bengaluru Marriott Hotel, Whitefield
8. Filter Coffee Martini
1. 30 ml South Indian Filter Coffee concoction
2. 45 ml Full Cream Milk
3. 60 ml Vodka
4. 20 ml Sugar Syrup
• Add ingredients, into a shaker.
• Shake well and serve.
• Garnish with freshly roasted coffee beans.
Recipe courtesy: Mr Manoj Jangid, Director Food & Beverage , JW Marriott Mumbai Sahar
9. Mantuano Coffee Negroni
1. 25 ml Diplomatico Mantuano
2. 25 ml Vermuth Cocchi Torino
3. 12.5 ml Cold brew
4. 12.5 ml Campari
• In a mixing glass with ice, combine 25 ml Diplomatico Mantuano, 25 ml Vermuth Cocchi Torino, 12.5 ml cold brew, and 12.5 ml campari.
• Pour over fresh ice in a chilled glass and garnish with orange zest.
Recipe courtesy: Monika Enterprise
10. Sette Mara Berrycano
1. 15 ml Maraschino Liqueur
2. 15 ml Turkish Coffee
3. 45 ml El Jimador Blanco
4. 10 ml Blueberry Syrup
• Add all ingredients into a shaker.
• Give it a dry shake, add ice, and shake again.
• Pour into a martini glass and garnish with gold-dusted coffee beans and cocoa powder.
Recipe courtesy: Prakhar Agarwal, Mixologist, Sette Mara, The St. Regis Mumbai