More Cocktails / Mocktails
Almond & Huila “Dangerously Delicious”
How-To:
STEP 1
Fill the ice cube tray with batavia cold drip
coffee and put it in the freezer.
STEP 2
When the ice cubes are completely solid take
them out of the ice cube tray and put them
into a bowl.
STEP 3
pour the almond milk in a glass and add 5
coffee ice cubes. swirl the glass a bit so the
ice cubes will melt slightly.
STEP 4
Take a sip, it’s already delicious!
STEP 5
add the dark rum.
STEP 6
Swirl the glass again so that the
flavours are coming together.
Ingredients:
-350 ml huila
-60 ml almond milk
-30 ml dark rum
-1 ice cube tray
Caribbean Ice Coffee “A delicious ice coffee for warm summer days”
How-To:
STEP 1
Pour the Yirgacheffe cold drip coffee into
an ice cube mold and put it in the freezer for
about two hours.
STEP 2
Stir the whipped cream (not very stiff)
together with the vanilla sugar and ginger
powder.
STEP 3
Just before serving, remove the coffee ice
cubes from the freezer. Put the ice cubes in the
blender.
STEP 4
Add dark rum and agave syrup and mix it all
together.
STEP 5
Pour the cold frozen coffee mixture into two
cocktail glasses.
STEP 6
Spoon the whipped cream on top and sprinkle it with some mocha coffee
powder.
Ingredients:
-350 ml yirgacheffe
-60 ml dark rum
-200 ml whipped cream
-4 tsp agave syrup
-2 tsp vanilla sugar
-1/2 tsp ginger powder
-1 tsp coffee powder
Coffee Granita “Something Extra Special”
How-To:
STEP 1
Put the sugar with an equal amount of
water in a deep-bottomed pan. Let the sugar
slowly dissolve in the water, on low heat.
STEP 2
Allow the sugar to cook for 1 minute after it
is completely dissolved. Then take the sugar
water off the heat and let it cool down.
STEP 3
Mix the tonic water with the sugar water
and place it in the refrigerator for 12 hours.
STEP 4:
add the gin, the juice and lime to the mixture.
then pour it into a bowl and place it in the
freezer for half an hour.
STEP 5
Stir well with a fork to loosen all frozen
pieces, return to the freezer and repeat
every half hour until fully crystallized.
STEP 6
Serve the granita in cocktail glasses with a
shot of batavia cold drip coffee
Yirgacheffe.
Ingredients:
-100 ml yirgacheffe
-400 ml tonic
-60 ml Bobby’s Dry Gin
-400 gr sugar
-1 lime
Butterscotch Martini “A Creative Spin On A Normal Martini”
How-To:
Step 1
Place a Martini glass the refrigerator, so you
can serve the Martini in a cold glass.
Step 2
Mix Vodka, Yirgacheffe and butterschotch
Schnapps together with ice cubes in a cocktail
shaker. Make sure that your ice cubes come
straight from the freezer.
Step 3
“Shake it like a polaroid picture”
Step 4
Pour the mixed Martini, without the ice cubes
in your cold Martini glass. Try to keep the ice
cubes in the shaker by using a strainer.
Step 5
Decorate your coffee Martini with three
coffee beans.
Step 6
If you like some variation, add 15ml of coffee
liqueur to the mixture. Different flavours of
coffee liqueur work well. you can experiment
in every way you like.
Ingredients:
-30 ml Yirgacheffe
-50 ml Vodka
-15 ml Schnapps( butterscotch)
-15 ml coffee liqueur
-3 Ice cubes
Hot Chocolate“Always good on a cold winter night”
How-To:
Step 1
Heat the milk in a pan or microwave.
Step 2
Add cacao powder, the coffee and cinnamon and stir gently.
Step 3
Variations with this drink are endless. It can be drunk cold by skipping step 1 and mixing the milk directly with the coffee or try mixing it with soy- or cow milk instead of Almond or oat milk.
Additionally
You could also make a delicious cocktail with this recipe, by simply adding some Liquor 43. However you end up preparing the drink, the taste will be delightful.
Ingredients:
Mocktail
-100 ml españa
-250 ml almond milk
-2 tsp raw cacao
-1 tsp cinnamon
Cocktail
+50 ml
-liquor 43
Hour Rum Sour “The freshly made lemonade for adults”
Ingredients:
-60 ML cold drip coffee
-14 ML brown sugar (simple syrup)
-60 ML dark rum
-1/2 lemon juice
-4 Ice cubes
-1 tbsp lemon zest
Coco Moon “A trip to a tropical paradise”
Ingredients:
Mocktail
-50 ML Yirgacheffe
-100 ML coconut water
-3 Mint leaves
-4 Ice cubes
Dutch Amaretto“The dutch way is the good way”
How-To:
STEP 1
put all the ingredients in a cocktail
shaker with half of the ice cubes.
STEP 2
Shake till everything is mixed and cold.
STEP 3
Pour everything into a glass over the remaining
half of the ice cubes.
STEP 4
Drink up!
Ingredients:
Cocktail
-60 ml yirgacheffe
-50 ml full milk
-30 ml Amaretto
-4 Ice cubes
Banana Smoothie“An insanely delicious, healthy drink”
Ingredients:
Mocktail
-50 ML españa
-80 ml almond milk
-1 frozen banana
-1 tbsp almond butter
-1 tsp cinnamon
Tall, Dark & Bubbly “A fancy & mysterious party drink”
Ingredients:
Cocktail
-30 ml huila
-150 ml champagne
-30 ml brandy
-1 tsp Powdered sugar
Cinnamon Whiskey “For the tougher palette of taste”
Ingredients:
Cocktail
-180 ml España
-30 ml cinnamon whiskey
-60 ml milk
S’mores coffee “Could I get s’more?”
How-To:
STEP 1
Beat whipping cream until soft peaks form.
STEP 2
Add a tablespoon of powdered sugar and beat again until stiff peaks form.
STEP 3
Fold in marshmallow bits.
STEP 4
Add chocolate milk to the iced coffee, top with marshmallow whipped cream and sprinkle with crushed graham crackers.
Ingredients:
Mocktail
-80 ml españa
-300 ml Chocolate milk
-200 ML Whipping cream
-3 tbsp Powdered sugar
-4 Marshmallows
-2 graham crackers
Long Island coffee “The ultimate party drink”
How-To:
STEP 1
Half fill a tall glass with ice.
STEP 2
Fill a cocktail shaker with plenty of ice and add all the spirits and the lime juice. Shake briefly.
STEP 3
Strain over the ice in the glass. Add the ginger beer and cold drip coffee to top up and stir.
STEP 4
Garnish with lime wedges and serve.
Ingredients:
Cocktail
-15 ml Cold drip coffee
-15 ml dark rum
-15 ml vodka
-15 ml gin
-15 ml gold tequila
-15 ml Tia Maria
-30 ml ginger beer
-20 ml lime juice
-2 Lime wedges
Salty Irishman “Not as salty as you might think”
How-To:
STEP 1
In a small bowl combine the heavy whipping cream, vanilla bean paste, and granulated sugar.
STEP 2
whisk until the cream starts to form a ball. you want it to be firm.
STEP 3
Cover and place in the refrigerator, or set aside.
STEP 4
Place the hazelnut liqueur and salted caramel Irish cream in the bottom of a coffee tumbler. Top with 8 ounces of huila leaving at least 1/2” of space in the glass.
STEP 5
Spoon the vanilla bean whipped cream garnish on top then finish with a toasted hazelnut.
STEP 6
Serve immediately.
Ingredients:
Cocktail
-235 ml huila
-2 ml hazelnut liqueur
-15 ml Irish cream (salted caramel)
-60 ml heavy whipping cream
-1/2 tsp vanilla bean paste
-1/2 tsp granulated sugar
-Irish Cream
