THIRST-QUENCHING SIPPERS AND CHILLERS
(Lively Up! coffee)
WHAT YOU’LL FIND IN CHAPTER SIX
Pouring a dollop of liquor into a cup of coffee or espresso (and maybe topping it off with a cap of whipped cream) is certainly the perfect ending to a dinner. If the liquor is sweet, such as hazelnut-flavored liqueur or chocolate liqueur, the coffee can, basically, become dessert. But there’s another way to enjoy the happy pairing of coffee and alcohol: in a cocktail.
The best coffee-based cocktails start with a liquor infused with coffee beans. In our drinks, we like to use Lively Up! coffee because of its deep, earthy flavor and notes of caramel and dark chocolate. Though this is a dark coffee, the acidity is unusually well balanced, making it the perfect variety to infuse into liquor. The infusion process is not difficult, but you will need to plan ahead because it takes anywhere from one day to two weeks. See here for instructions.
From our roster of coffee-based drinks, there’s a luscious martini made with four kinds of liqueur, a creamy sweet cognac-based drink, and a fruity concoction that features rum, tequila, passionfruit purée, and brewed, chilled coffee. And there are drinks that bear our names: The Rohan Marley, a blend of Galliano, tequila, and coffee garnished with grilled pineapple, and The Hardy 2 made with bourbon, Grand Marnier, and a twist of orange peel. We hope you find a new favorite. They’re all easy to make, and definitely party ready!
◁ ESPRESSO MARTINI
YIELD: 1 SERVING
A whisper of light citrus, dark, rich espresso, and a combo of liqueurs make this martini sing. It’s one of the prettiest drinks you’ll ever shake, too.
INGREDIENTS
1 OR 2 ORANGE PEEL TWISTS
2 OUNCES (60 ML) ESPRESSO-VANILLA BEAN–INFUSED VODKA (shown here)
1 OUNCE (30 ML) FRESHLY BREWED ESPRESSO
1/2 OUNCE (15 ML) ALMOND-FLAVORED LIQUEUR, SUCH AS AMARETTO
1/2 OUNCE (15 ML) HAZELNUT-FLAVORED LIQUEUR, SUCH AS FRANGELICO
1/2 OUNCE (15 ML) COFFEE-FLAVORED LIQUEUR, SUCH AS KAHLÚA
1/4 OUNCE (5.5 ML) ORANGE-FLAVORED LIQUEUR, SUCH AS GRAND MARNIER
WHIPPED CREAM AND COCOA POWDER, OPTIONAL, FOR GARNISH
DIRECTIONS
Rim a martini glass with an orange peel twist and place it into the glass.
In a cocktail shaker, combine the infused vodka, espresso, almond- flavored liqueur, hazelnut-flavored liqueur, coffee-flavored liqueur, and orange-flavored liqueur. Stir very well. Add some ice, cover, and shake for 10 seconds. Strain into the martini glass. Garnish the glass with whipped cream and cocoa powder or the remaining orange peel twist, if desired.
◁ PARADISE PUNCH
YIELD: 8 TO 10 SERVINGS
A felicitous blend of rum and fruit juices bolstered with chilled coffee, this is a beautiful drink to serve at a party. Mix up a batch beforehand and shake each guest’s drink individually. If you’re serving a thirsty crowd, double this recipe and keep one full pitcher of punch in the refrigerator until you need it.
INGREDIENTS
3 CUPS (705 ML) VANILLA, COCONUT, PINEAPPLE, BLACK CHERRY, OR PASSIONFRUIT RUM
11/2 CUPS (12 OUNCES, OR 355 ML) FRESHLY SQUEEZED KEY LIME JUICE
11/2 CUPS (12 OUNCES, OR 355 ML) PINEAPPLE JUICE
1/2 CUP (120 ML) BREWED, CHILLED LIVELY UP! COFFEE
3/4 CUP (6 OUNCES, OR 175 ML) SIMPLE SYRUP (SEE TIP)
PINEAPPLE SLICES, PINEAPPLE LEAVES, LIME WEDGES, OR FRESH FRUIT OF YOUR CHOICE FOR GARNISH (OPTIONAL)
DIRECTIONS
In a large pitcher, stir together the rum, lime juice, pineapple juice, coffee, and simple syrup. Pour about 6 ounces (175 ml) into a cocktail shaker, add several ice cubes, cover, and shake vigorously for about 15 seconds. Strain into a highball glass over fresh ice cubes.
Repeat with the remaining punch.
Garnish each drink with a pineapple slice, pineapple leaf, lime wedge, or fresh fruit of your choice (if using).
TIP: TO MAKE A SIMPLE SYRUP, SIMPLY COOK EQUAL PARTS SUGAR AND WATER OVER LOW HEAT UNTIL CLEAR, THEN BOIL FOR 1 MINUTE, STIRRING.
COFFEE INFUSIONS
YIELD: 750 ML
Marley Coffee beans are strong and flavorful and, when you add them to liquor, the infusion process begins almost immediately. You’ll want to let your infusing liquor sit for anywhere from one day (for a light taste with a whisper of coffee) to two weeks (at which point your liquor will have a dark, rich coffee flavor). Letting liquor infuse for too long may result in bitterness, so taste your infusion daily to see what “flavor profile” best suits your taste buds! And feel free to infuse whatever booze you like—rum, bourbon, and vodka are all favorites of ours.
INGREDIENTS
750 ML BOTTLE OF RUM, BOURBON, VODKA, OR YOUR PREFERRED LIQUOR
1 CUP (102 G) LIVELY UP! COFFEE BEANS
5 WHOLE VANILLA BEANS (OPTIONAL)
DIRECTIONS
Pour out 1 or 2 ounces (30 to 60 ml) from the 750-milliliter bottle of liquor.
Add the coffee beans to the bottle. For extra flavor, you also may add vanilla beans—use about five whole beans, sliced lengthwise, for each 750-milliliter bottle of liquor.
Cover the bottle and set aside. Don’t forget to taste daily!
When the liquor has reached the desired potency, strain it and discard the coffee beans and vanilla beans. You will have a delicious infused liquor to enjoy.
COFFEE-INFUSED OLD-FASHIONED
YIELD: 1 SERVING
A traditional old-fashioned gets some extra kick from coffee liqueur as well as coffee-infused bourbon whiskey. Make this drink for friends who are extra special to you.
INGREDIENTS
2 OUNCES (60 ML) LIVELY UP! COFFEE–INFUSED BOURBON WHISKEY
9 DROPS ORANGE BITTERS
1/2 OUNCE (15 ML) COFFEE-FLAVORED LIQUEUR, SUCH AS KAHLÚA
ORANGE PEEL TWIST AND A LUXARDO CHERRY, FOR GARNISH
DIRECTIONS
In a rocks glass, stir together the infused bourbon whiskey, bitters, and coffee-flavored liqueur. Add a few ice cubes and briskly stir again. Garnish with an orange peel twist and the cherry.
◁ THE HARDY 2
YIELD: 1 SERVING
Simple to make, elegant to look at, and ultra-refreshing to drink, this is a cocktail you’ll make again and again.
INGREDIENTS
2 OUNCES (60 ML) LIVELY UP! COFFEE-INFUSED BOURBON
1 OUNCE (30 ML) ORANGE-FLAVORED LIQUEUR, SUCH AS GRAND MARNIER
1 ORANGE PEEL TWIST, OPTIONAL
DIRECTIONS
In a cocktail shaker, combine the infused bourbon and orange-flavored liqueur. Add a few ice cubes. Cover and shake vigorously for 1 minute. Place a few ice cubes in a rocks or martini glass. Strain the cocktail into the glass. Garnish with the orange twist, if desired.
TIP: SUBSTITUTE YOUR PREFERRED COFFEE-INFUSED BOOZE IF YOU ARE NOT A FAN OF BOURBON!
COFFEE SUGAR
YIELD: 1 SERVING
If you love your coffee light and sweet, this creamy cocktail is for you. Heavy cream and crème de cacao modulate the rich, dark, coffee-infused cognac, and a sprinkle of fresh nutmeg adds spiciness.
INGREDIENTS
FOR OPTIONAL GARNISH/RIM:
2 TEASPOONS SUGAR
1/4 TEASPOON INSTANT COFFEE
FOR COCKTAIL:
1 OUNCE (30 ML) LIVELY UP! COFFEE–INFUSED COGNAC (shown here)
1 OUNCE (30 ML) CRÈME DE CACAO
1 OUNCE (30 ML) HEAVY CREAM
1/2 OUNCE (15 ML) SIMPLE SYRUP
FRESHLY GRATED NUTMEG, FOR GARNISH
DIRECTIONS
TO MAKE THE GARNISH (IF USING):
On a small plate, mix the sugar and instant coffee. Coat the rim of a martini glass moistened with water with this mixture. Set the glass aside.
TO MAKE THE COCKTAIL:
In a cocktail shaker, combine the infused cognac, crème de cacao, heavy cream, and simple syrup. Cover and shake vigorously for 1 minute. Place a few ice cubes in a rocks glass. Strain the cocktail over the ice cubes. Garnish the drink with nutmeg.
TIP: REPLACE THE COGNAC WITH YOUR FAVORITE COFFEE-INFUSED BRANDY.
THE ROHAN MARLEY
YIELD: 1 SERVING
There’s an amazing variety of flavors in this drink, from the delightful coffee-infused tequila and Galliano liqueur to the hints of chocolate, lemon, and pineapple. Somehow they all come together in a cocktail that is not only beautiful but refreshing.
INGREDIENTS
2 LARGE WEDGES GRILLED PINEAPPLE
2 OUNCES (60 ML) LIVELY UP! COFFEE–INFUSED TEQUILA (shown here)
3/4 OUNCE (22.5 ML) GALLIANO LIQUEUR
1/2 OUNCE (15 ML) CHOCOLATE SIMPLE SYRUP (SEE TIP)
3/4 OUNCE (22.5 ML) MEYER LEMON JUICE
SMALL WEDGES FRESH PINEAPPLE, FOR GARNISH
DIRECTIONS
In a cocktail shaker, muddle the grilled pineapple wedges. Pour in the infused tequila, Galliano, chocolate simple syrup, and lemon juice. Cover and shake vigorously for about 20 seconds. Strain the mixture into a martini glass. Garnish with a wedge of fresh pineapple.
TIP: TO MAKE CHOCOLATE SIMPLE SYRUP: IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE 1 CUP (235 ML) WATER AND 1 CUP (200 G) SUGAR, STIRRING, UNTIL THE SUGAR IS COMPLETELY DISSOLVED AND THE MIXTURE IS CLEAR. STIR IN 1/4 CUP (22 G) ORGANIC COCOA POWDER AND MIX VERY WELL. LET THE SYRUP STAND UNTIL COOL; STRAIN. USE IMMEDIATELY OR REFRIGERATE IN A TIGHTLY COVERED CONTAINER.
JAMAICAN COFFEE BREEZE
YIELD: 1 SERVING
In the mood for a festive cocktail? This is your ticket to the fun. With a trio of fruit flavorings, plus dark rum, tequila, and a splash of cold coffee, it’s like a Caribbean toast to sunny skies and balmy temperatures.
INGREDIENTS
1 OUNCE (30 ML) DARK JAMAICAN RUM, PREFERABLY MARLEY BRAND
1 OUNCE (30 ML) AÑEJO TEQUILA
1 OUNCE (30 ML) BREWED, CHILLED LIVELY UP! COFFEE
1/2 OUNCE (15 ML) PASSIONFRUIT PURÉE
1/2 OUNCE (15 ML) PINEAPPLE JUICE
1/2 OUNCE (15 ML) FRESHLY SQUEEZED LIME JUICE
1/2 OUNCE (15 ML) AGAVE NECTAR
PINEAPPLE LEAF, FOR GARNISH
DIRECTIONS
In a cocktail shaker, combine the rum, tequila, coffee, passionfruit purée, pineapple juice, lime juice, and agave nectar. Add a few ice cubes, cover, and shake vigorously for several seconds. Place a few ice cubes in a rocks glass. Strain the cocktail into the glass. Garnish with the pineapple leaf.
TIP: YOU MAY SUBSTITUTE HONEY FOR THE AGAVE NECTAR, AND ADD A LITTLE EXTRA IF YOU LIKE A SWEETER DRINK.
COFFEE STOUT
YIELD: 1 SERVING
Looking for a delicious beer-based cocktail? This one is hard to beat and it’s really easy to make, too. Cheers!
INGREDIENTS
1 OUNCE (30 ML) BREWED, CHILLED LIVELY UP! COFFEE
1 OUNCE (30 ML) CHOCOLATE SIMPLE SYRUP OR REGULAR SIMPLE SYRUP
1 (14.9-OUNCE, OR 440 ML) CAN GUINNESS STOUT
WHIPPED CREAM, FOR GARNISH (OPTIONAL)
DIRECTIONS
In a 16-ounce (475 ml) glass, combine the coffee and simple syrup. Stir very well. Slowly pour in the stout, stirring as you pour. Garnish with whipped cream (if using).
TIP: AS AN ALTERNATIVE TO GUINNESS STOUT, USE A MICROBREWED MILK STOUT FOR THIS DRINK. MILK STOUT, OR SWEET STOUT, IS MADE WITH LACTOSE, A SUGAR FOUND IN MILK, TO ADD A HINT OF SWEETNESS.