Coffee Liqueur Recipes

by TJ Drake

Difficulty Level: Easy+

Who doesn’t want to travel a little south when the weather starts to get a little colder? This cocktail will warm, and wake, you up! Our Coffee Liqueur pairs surprisingly well with Tres Agaves Tequilas. For this cocktail we’ve chosen to add a little coffee, a little cocoa, and a little tequila for an awesome fall warmer. Enjoy!

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1  oz Vitae Spirits Coffee Liqueur

1/2 oz Tres Agaves Blanco Tequila

1 oz Cold brew coffee (Snowing in Space Gimme Dat)

1/2 oz Half-n-half

0.5 oz Cocoa Agave Simple syrup*

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Cocoa Agave Syrup

Bring 1 cup Agave nectar, 1 cup water to a simmer and add 1 tbls of cocoa powder. Stir until mixture is in solution. Take off heat and let cool. Store in refrigerator with for up to one month.

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1. Add ingredients to a shaker with ice
2. shake vigorously
3. strain into a cocktail glass
4. garnish with cocoa powder

by TJ Drake

Difficulty Level: Easy+

Chocolate, rye, orange, eucalyptus, liquorice, and coffee?? Yup! This cocktail will knock your socks off in so many flavorful ways. This boozy Coffee liqueur cocktail is paired with Don Ciccio & Figli’s Amaro delle Sirene for a flavor out of this world.

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1 1/4 oz Vitae Spirits Coffee Liqueur

1/4 oz Don Ciccio & Figli’s Amaro delle Sirene

1/4 oz Rye Simple*

4 Dashes Embitterment Chocolate Bitters

Orange peel

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Rye Simple Syrup

Combine 1 cup of Rye Whiskey with 1 cup of sugar in a sauce pan. Heat till just below a boil and let simmer for 5 minutes. Take off burner and let cool to room temp.

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1. Add orange peel, bitters, and rye simple to rocks glass
2. muddle together
3. add large ice cube
4. add Liqueurs
5. stir and serve

 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!

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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

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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.

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

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”!

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1 1/2 oz Vitae Spirits Coffee Liqueur

2oz whole milk

1/2 oz banana cocoa syrup

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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.

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1. Add ingredients to a shaker with ice
2. shake vigorously
3. then strain into a cocktail glass

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!

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1.5 oz Vitae Spirits Coffee Liqueur

2 oz. Half and Half

(optional splash of Anisette or Orange Liqueur)

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