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National Coffee Day Gets Spirited Help


September 22, 2016 – Coffee drinkers deserve a reward on National Coffee Day next Thursday, September 29 and there are any number of spirits that pair beautifully with coffee making that cup of Joe deliciously different.  You could just splash a bit of Frangelico or just about any liqueur in your favorite mug but don’t add too much or else your benign smile and amiable disposition might make your co-workers suspicious.

However, the occasion calls for more creativity with a dash of sophistication so we’ve put together a list of coffee cocktails that will see you through not only National Coffee Day, but all the wintery days ahead when a boozy coffee cocktail will be just what you need to cheer you up.

Café Americano

Created by Leo Robitschek (The NoMad)


1 oz. Campari
1.5 oz. Cinzano Bianco
1.5 oz. Fever Tree Tonic
1.5 oz. Fever Tree Club Soda
0.5 oz. Coffee Infused Cinzano Extra Dry
2 dashes Pernod Absinthe

Method: Stir Campari, Cinzano Bianco, Coffee-Infused Cinzano Extra Dry and Absinthe with ice in a mixing glass. Stain into an ice-filled Collins glass, top with club soda and tonic, and garnish with a grapefruit twist.

Gran Paradiso

Created by Josh Mazza, Trademark


1 oz Frangelico
1 oz Mezcal
1 oz espresso

Method: Freeze mixture. Do a very short shake to aerate. Serve in espresso cups.



1.75 oz Patrón XO Café
1 oz Fresh lemon juice
.5 oz Simple syrup
.5 oz Espresso or cold brewed coffee concentrate
Sugar rim
Lemon zest for garnish

Method: Combine ingredients in a cocktail shaker and shake with ice to chill and achieve a frothy texture. Strain into a sugar-rimmed cocktail coupe and garnish with a wide strip of lemon zest.

Espresso Martini


2 Parts elit Vodka
1 Part Galliano Ristretto
½ Part Fresh Coffee
Gomme Syrup (Optional)*


Shake all ingredients and double strain into a chilled martini glass.  *Gomme Syrup is a sugar and water mixture but has an added ingredient of gum arabic which acts as an emulsifier.

Cold Brew Negroni


1 oz cold brew-infused Campari
1 oz gin
1 oz sweet vermouth
Strong ground coffee

Method: First fill a mason jar or similar vessel halfway with coffee grounds. Add Campari filling the rest of the jar. That can steep for as little as ten minutes, or as long as overnight, depending on how much coffee flavor you’re aiming for. Strain the coffee out with a standard coffee filter, add equal amounts of gin and sweet vermouth, stir with ice, and strain into an old fashioned glass with more ice and a slice of orange. You should have Campari infused coffee essence left over, depending on size jar you use, which means you can have seconds or keep it in the fridge, covered, and it should last a week or two.