Coffee Liqueur Recipes

Cafe La Bombe

 by Kerrie Pierce

Difficulty Level: easy+

A decadent, yet not too sweet combination of coffee liqueur and cold brew coffee with cream, caramel and depth from Fernet. It’s the bomb!

__________________

1.5 oz Vitae Spirits Coffee Liqueur
1 oz. Snowing in Space Gimmie Dat cold Brew Coffee

0.5oz Half N Half

0.5oz Caramel Simple syrup*

Bar spoon Fernet

_______________

Caramel Simple syrup

To start, stir together the 1 cup sugar and about 1/8 cup of water in a small pot over low heat. Add 0.5oz lemon juice and allow mixture to desolve. (lemon helps keep sugar from crystallizing.)

Once the mixture is dissolved, crank up the heat to medium-high and cook the syrup (covered) for about 2 minutes to jump start the caramel process. Then uncover it and stir it constantly until the syrup is a light amber color.

Once it’s the color you want, carefully remove it from the heat and stir in the other 1/2 cup of water. Do this very slowly as it will hiss and might splatter, which can burn you.

__________________

  1. Add ingredients to shaker with ice
  2. Shake and pour into Martini glass
  3. Garnish with cocoa powder

Cafe Brulot

by Kerrie Pierce

Difficulty Level: Medium +

Based of the classic Latin drink Horchata, this creamy, frothy, cinnamon cocktail is sure to delight everyone at the party. A perfect blend of spice, spirit and rice milk.

__________________

1 1/2 oz Vitae Spirits Coffee Liqueur
1/2 oz Dark Caramel syrup

few dashes of Orange Bitters

strip of orange peel

Add ingredients to glass with 1 large ice cube. Stir for a few seconds. Garnish with Orange Peal.

__________________

Dark Caramel Syrup

1 cup sugar

1/4 cup of water

2 cups of water

Combine sugar and 1/4 of water in a pan over medium high heat. Have 2 cups of water ready off to the side. Stir until the sugar dissolves and starts to boil. Let the sugar boil until it starts to change color, watch carefully and when the sugar turns into a medium to darkish color, turn off the heat and CAREFULLY start to add the water in small amounts. The melted sugar will sputter and heave up like lava and is over 300 degrees. Stir carefully and add the rest of the water. If you have any un-melted bits, turn the heat back on and let melt. Let cool and then bottle and refrigerate.

Mocha Monkey

by Kerrie Pierce

Difficulty Level: Medium +

Chocolate, bananas, and coffee, sounds like a match made in heaven! Surprisingly subtle and not nearly as sweet as you’d expect, this Mocha Monkey will make you go “ooo, ooo, ooo”!

__________________

1 1/2 oz Vitae Spirits Coffee Liqueur
2oz whole milk
1/2 oz banana cocoa syrup

Add ingredients to a shaker with ice, shake vigorously, and then strain into a cocktail glass

__________________

Banana-Cocoa Syrup

2 cups water
1 cup sugar
1 ripe banana
1 1/2 tablespoons cocoa powder

Combine water and sugar in a pan over medium-high heat. Stir occasionally until the sugar dissolves, and then add the banana sliced into chunks. Turn off the heat. Cover and let steep until the syrup is cool and then strain the banana out. Put the cocoa in a small dish and mix with a small amount of boiling water and whisk until the cocoa is smooth. Add to the syrup and whisk until combined. Pour into a bottle and store in the refrigerator.

Vitae Chata

by Kerrie Pierce

Difficulty Level: Medium +

Based of the classic Latin drink Horchata, this creamy, frothy, cinnamon cocktail is sure to delight everyone at the party. A perfect blend of spice, spirit and rice milk.

__________________

1  oz Vitae Spirits Coffee Liqueur
1/2 oz Platinum Rum
1/2 oz Cinnamon Simple syrup

2 oz  Rice Milk

Add ingredients to a shaker with ice, shake vigorously, and then strain into a cocktail glass.

Garnish with powdered cinnamon.

__________________

Cinnamon Syrup

2 cups water
1 cup sugar
2 sticks cinnamon
1  stick ceylon cinnamon bark

Combine water and sugar in a pan over medium high heat, stirring occasionally until the sugar is dissolved. Add the cinnamon and let come to a near boil. Turn off the heat and cover. Let steep until cool. Strain cinnamon out, bottle and store in the refrigerator.

 

White Russian

Classic modified by Ian Glomski

Difficulty Level: very easy

The Dude’s favorite cocktail, but even easier to put together. Our 80 proof Coffee Liqueur eliminates the need for vodka; it’s already got plenty of booze!

__________________

1.5 oz Vitae Spirits Coffee Liqueur
2 oz. Half and Half

(optional splash of Anisette or Orange Liqueur)

_______________

Fill a rocks glass with desired amount of ice. Add all ingredients and then stir.