A coffee cocktail should start with the flavour of your coffee.
For a Home Barista it's fun to experiment with alcoholic beverages and coffee!
Especially during the weekends. In the hospitality industry coffee cocktails are continiously in development and a current trend. These delicious cocktails are served either hot or cold and are topped with delicious toppings like whipped cream, drizzled chocolate, frothed and flavored cream. Coffee is heading in some exciting directions, and the only way to see it is to get out there and try those crazy coffee trends yourself! For example, you could try an Espresso martini, which is espresso, Chocolate Liqueur, Kahlua, and vodka.
Island of Energy at Home
INGREDIENTS: 1 oz Spiced Rum, 1 oz Schnapps, 6 oz Iced Coffee, Microdose your Sugar add! Whipped Cream and Coffee Beans.
DIRECTIONS: Combine in a glass with ice and stir. Add sugar to taste. Optional, top with whipped cream and garnish with coffee beans
In our new Category HORECA you can find different kind of bartending tools that can help you with making delicious coffee cocktails.
A small, high-performance Santos shaker, citrus juicer, blender or ice crusher can be useful to make all kinds of preparations based on crushed ice: cocktails, smoothies, iced drinks, milkshakes and especially coffee cocktails!
The complexity and pleasant bitterness of coffee makes it the perfect ingredient in cocktails, including some you never thought would work with coffee. Dark-roasted beans would be a great base in a granita but might overpower the more delicate flavors of a negroni, for instance. Here are three simple drinks that is based on coffee for its depth of flavor that you can try at home:
- Grown-Up Granita
3 cups strong coffee, chilled (or you can use a 1:3 ratio of cold-brew concentrate* to water)
1/4 cup granulated sugar
1 tsp cinnamon plus more for garnish
5 ounces dark rum
Whipped cream (optional)
Instructions: Mix cinnamon and sugar into coffee until the sugar dissolves, then stir in the rum. Pour the mixture into a non-stick jelly roll pan or a flat baking sheet and place in the freezer to chill. After an hour, when the mixture begins to look slushy, begin scraping it from the edges using a spatula. Repeat every 30 minutes or so until the mixture is the desired texture. Using a spoon or spatula, scoop the granita into tumblers.
Top with fresh whipped cream and a sprinkle of cinnamon. Serve with a straw or dessert spoon.