Coffee Liqueur Recipes

Classic by Dheeraj Chatlani

Difficulty Level: Hard

A tiki inspired twist on a classic espresso martini.

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1.5 oz Coconut infused  Vitae Spirits Coffee Liqueur *

2 oz Cold Brew Coffee

.5 oz Orgeat*

2 dashes Tiki bitters

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Coconut infused Coffee Liqueur:

100 ml Coffee Liqueur

1 tbsp Coconut oil

1 tbsp Shredded Coconut

Add Coconut oil and Shredded Coconut to a pot on high heat. Fry shredded coconut while stirring constantly until golden brown. Take off heat, and allow it to cool slightly. Add the mixture to coffee liqueur and let infuse for 1 hour at room temp. Freeze the mixture in a mason jar overnight. Strain the mixture through a metal sieve, followed by a coffee filter.

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Orgeat

1 lb blanched almonds

4 cups water

5 cups sugar

1/4 teaspoon rose water

1/4 teaspoon orange flower water

fine mesh strainer

cheese cloth

1. Add almond and water to a large pot and bring to a boil
2. Strain almonds and set aside in a large bowl, save the almond water
3. Grind boiled almonds in food processor or blender until a paste forms
4. Set your fine mesh strainer lined with cheese cloth over an empty pot
5. Squeeze the liquid from the paste mixture and discard remaining almonds
6. Measure yield of almond milk
7. In a pot, add almond milk and twice the amount of sugar
8. Stir until sugar is dissolved into solution and add rose and orange blossom water
9. Store in ball jar for up to 1 month

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1. Add all ingredients to a shaker tin with ice
2. shake well until frothy
3. strain into a coupe glass
4. garnish with mint leaf

by Ivy Geilker

Difficulty Level: Easy +

This cocktail sounds a bit out of left field, but this silky-smooth drink is surprisingly refreshing. Well-balanced savory and sour notes accentuate the rich flavors in our Coffee Liqueur perfectly. The addition of Artemisia’s Incendia Bitters, a smoked cherry bitter, makes this cocktail taste like a sour cherry cordial.

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1 oz Vitae Spirits Coffee Liqueur

0.5 oz Amaretto

0.75 oz Vanilla bean simple *

1 oz Lemon juice

0.75 oz egg white

Artemisia Incendia Bitters

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Vanilla Bean Simple Syrup

1 cup sugar

2 cups water

1 vanilla bean (cut down the center and scraped)

Combine sugar and water in a pot and bring to a boil. Once sugar is dissolved add one vanilla bean (cut down the center and scraped out). Allow vanilla to simmer in the syrup until the mixture turns a very light straw color.  Take off heat and let cool to room temp

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1. Combine all ingredients except bitters into shaker with ice
2. Shake well until eggwhites have foamed
3. Strain into a coupe glass
4. Garnish with 6-8 drops of Incendia Bitters

 by Ivy Geilker

Difficulty Level: Medium

Who doesn’t love Hot Chocolate on a snow day?  We wanted to switch it up a bit for those odd warm days in winter here in Virginia. This is a Chilled, Hot Chocolate with a kick. Ivy added a little peppermint in there as a final touch! Enjoy!

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1 oz Vitae Spirits Coffee Liqueur

0.5 oz Peppermint Schnapps

1 oz Chilled hot chocolate *

1 oz Cold Brew Coffee

Cocoa Powder

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Chilled-Hot Chocolate* 

 Cocoa and Spice Dark Drinking Chocolate

Coconut Milk

Heat 6-8oz of coconut milk on the stovetop and add 3-4 tbs of chocolate mix. Stir until mix is well melted.  Put in container and allow to chill in the fridge

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1. Combine ingredients into shaker with ice
2. Shake and strain into rocks glass with fresh ice
3. Garnish with fresh cocoa powder on top

Combine

by Ian Glomski

Difficulty Level: Easy

This incredibly simple cocktail is also incredibly delicious! The complex flavors of the coffee liqueur pare perfectly with the Cheerwine to produce a light, easy drinking, chocolate cordial. Cheers!

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1.5 oz Vitae Spirits Coffee Liqueur

0.5 oz lemon juice

1-2 oz of Cheerwine

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1. Combine ingredients into rocks glass with ice
2. Stir
3. Garnish with lemon peel

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.