Celebrate National Coffee Day With These Cocktail Recipes

We are certainly coffee lovers, and celebrate this drink every day. So while the rest of world will visit coffee shops and cafes across the country on September 29, we will celebrate our love for java with cocktails. Here are 12 coffee-spiked drinks that will give you a little jolt and buzz all at the same time. Or what I like to call, a natural fit.

1. CARA MIA

Ingredients:

2 oz. Van Gogh Dutch Caramel
1 oz Van Gogh Double Espresso
1 oz. milk or cream
1 oz. espresso, chilled

Method:

Shake all ingredients very well with ice and strain into an ice-filled rocks glass. Garnish with freshly grated nutmeg and ground cinnamon.

2. DOUBLE DUTCH RUSSIAN

Ingredients:

1 oz. Van Gogh Double Espresso Vodka
1 oz. Dolce Nero Espresso Liqueur
1 oz. half & half

Method:

Pour espresso liqueur and vodka into a rocks glass filled with ice. Float half & half on top and stir slowly.

3. DOUBLE ESPRESSO MARTINI

Ingredients:

1 oz. Van Gogh Double Espresso Vodka
1 oz. Dolce Nero Espresso Liqueur
1 oz. Irish cream

Method:

Add all ingredients into a mixing glass with ice and shake vigorously until well chilled. Next, strain into a chilled martini glass. Garnish with three floating coffee beans.

4. ADULT MOCHA

Ingredients:

2 oz. Van Gogh Espresso Vodka
1 oz. milk
1 pinch cocoa powder
1 pinch raw sugar

Method:

Enjoy cold or hot! To enjoy cold: add all ingredients to a mixing glass with ice and shake vigorously. Pour into a rocks glass. Garnish with raspberries.

To enjoy hot: Heat milk. Add all ingredients to a mug and stir. Garnish with cocoa powder.

5. DUTCH SPIKED COFFEE

Ingredients:

2 oz. Van Gogh Espresso Vodka
6 oz. Hot coffee
Milk, to taste

Method:

Carefully pour hot coffee in a mug and add milk and Van Gogh Espresso Vodka.

6. NIGHT CAP

Ingredients:

1 ½ oz. Crystal Head Vodka
½ oz. Caffè Borghetti coffee liqueur
1 freshly brewed espresso shot
Chocolate shavings or coffee beans

Method:

Pour Crystal Head, coffee liqueur and espresso into a shaker filled with ice. Shake vigorously to create froth then strain into a martini glass.

Garnish: Chocolate shavings or finely crushed coffee beans.

7. MINT MOCHA SPIKED COFFEE

(created by Pam Wiznitzer)

Ingredients:

1 1/2 oz. Kerrygold Irish Cream Liqueur
1 oz. Brancamenta
3 oz. cold coffee

Method:

Measure ingredients and combine into a cocktail shaker. Add ice in highball glass. Pour in ingredients and top with cold coffee.

8. COFFEE MARTINI

Ingredients:

1/2 oz. Koskenkorva Vodka
1/2 oz. Homemade Recycled Coffee Liqueur
1/4 oz. Brown Sugar Simple Syrup

Method:

Measure ingredients and shake vigorously. Fine strain in a cocktail glass and serve.

Recycled coffee liqueur: After brewing coffee, take the grounds and add them in 2 cups of vodka. Let sit for 12 hours and filter 3 times. Add 3.5 ounces and stir until sugar dissolves. Bottle in a heated bottle and keep in a cool and dark place. Keep for 6 months.

9. NOT MY IRISH COFFEE

Ingredients:

1 oz. Fernet-Branca
1 oz. Brandy White Crème de Cacao
1/2 oz. Cold Brew
2 tsp. Simple Syrup
1 dash of Scrappy’s Chocolate Bitters

Method:

Combine ingredients and ice into a cocktail shaker and shake. Next, strain into a mug. Garnish with shaved Cinnamon and Fernet-Branca infused whipped cream.

10. THE AFTER-PARTY

Ingredients:

1 oz. Tequila Avión Reposado
1 oz. Tequila Avión Espresso
1 oz. Chilled Coffee, Chilled Espresso, or Cold Brew Coffee
1/4 oz. Agave Syrup

Method:

Combine all ingredients into a cocktail shaker, add ice and then shake. Next, double strain into a chilled coupe glass. Garnish with coffee beans or nothing at all.