The espresso martini is definitely having a moment once again, but there are other coffee cocktails to add to your menu as well. Check out some coffee cocktail recipes below.
Brave Bull
Introduced in an action movie in the 1960s, the Brave Bull is a seemingly simple combo of tequila and Kahlua that definitely makes us go, “Why didn’t I think of that?” It was originally made with blanco tequila, to more closely mimic the vodka one would guess, but with reposado tequila it has a deeper, more caramelly flavor that we think does the combo more justice.
- 2 oz. reposado tequila
- 1 oz. Kahlua
Build ingredients in a rocks glass over ice. Give the cocktail a brief stir before serving. No garnish needed.
Variation: Brave White Bull, add 1 oz. heavy cream, for a variation on the White Russian. An excellent brunch option!
Garnished martini espresso cocktail drink with foam & coffee bean on top of a bar counter.Best Espresso Martini
The espresso martini is said to have been invented in 1980s London by bartender Dick Bradsell, who created it for a “well-known model” who wanted a drink to pick her up and, well, to put it more politely, inebriate her, at the same time. His version used simple syrup to sweeten, but I like the addition of an orange liqueur to broaden the flavors even more.
- 2 oz. vodka
- 1 oz. espresso or cold brew coffee
- ½ oz. coffee liqueur, such as Kahlua or St. George NOLA
- ½ oz. Cointreau or Grand Marnier
Combine all in a cocktail shaker with ice. Shake well to achieve a nice frothy texture and strain into a chilled martini glass. Garnish with an orange twist and three coffee beans.
Cold Fashioned
What a clever use of the cocktail name pun, for a brand extension promotional drink that’s actually quite good! Use a coffee-infused whiskey, and feel free to explore syrup options to change up your flavor profile. Introducing spices like cinnamon or even chiles to your syrup is a great way to bring the drink firmly into fall and winter.
- 2 oz. Jameson Cold Brew (or another coffee-infused whiskey, like F.E.W.)
- ½ oz. brown sugar syrup or Demerara simple syrup
- 2 dashes chocolate bitters
- 2 dashes Angostura bitters
Combine all ingredients in a beaker or mixing glass. Add ice and stir well for 30 seconds. Strain into an old-fashioned glass over a large ice cube. Garnish with an orange peel and coffee beans, if desired.
