Java and alcohol have long been boozy bedfellows—hello Irish coffee!—but these days the combo is getting a totally new treatment. Like a grown-up version of Red Bull and vodka, it’s a pairing that serves up both kinds of buzz. Plus it tastes incredible! These three recipes—one hot and two cold—will let you espresso your inner mixologist.
RISE AND SHINE
All the best brunch beverages in one bright, smoky, delicious drink (pictured above, left).
2 oz. mezcal
1 oz. Maraschino liqueur (like Luxardo)
1 oz. orange juice
1 oz. lime juice
2 oz. cold-brewed coffee
Place all ingredients in a shaker filled with ice. Shake and strain over a Collins glass with ice. Garnish with a skewered half orange wheel and cherry.
SPIKED HANOI COFFEE
Creamy egg coffee is all the rage in Vietnam, but this bourbon version of the Southeast Asian treat is next level (pictured above, right).
1 oz. Tuaca (a citrus-vanilla liqueur)
1½ oz. bourbon
2 organic egg yolks, room temp
2 Tbsp. sweetened condensed milk
6 oz. dark-roasted, strong, hot coffee
Pour Tuaca and bourbon into a mug and set aside. Place egg yolks and sweetened condensed milk in a shaker and dry shake (without ice) for 1 to 2 minutes to fully aerate (if raw egg skeeves you out, this probably isn’t the beverage for you). Add a tablespoon of hot coffee to the shaker and shake for another 30 seconds. Add remaining coffee to mug and pour the egg mixture on top.
This complex cocktail is the perfect buzzy balance of bitter and sweet.
2 oz. Cynar 70 (an herbal, bittersweet liqueur)
1 oz. Caribbean rum (preferably Angostura)
½ oz. Cocchi Americano (a bitter aperitif wine)
½ oz. falernum (almond-flavored syrup)
1 oz. lemon juice
4 oz. cold-brewed coffee
Place all ingredients in a shaker filled with ice. Shake. Pour over a tall Collins glass with ice. Garnish with a lemon twist.
By Caroline K. Hwang
Food Styled by Lauren Lapenna
This article originally appeared in the April/May 2016 print edition of BUST Magazine. Subscribe today!
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