Traditional recipes

Vintage Coffee Cocktail

Vintage Coffee Cocktail

The Guinness cream lends a malty, slightly bitter richness to this Irish classic.

Ingredients

  • 1 tablespoon malt extract (optional)
  • 1 vanilla bean, split lengthwise
  • 4 ounces hot freshly drawn espresso
  • 1 1/2 ounces Paddy old Irish whiskey
  • 1 teaspoon mild-flavored (light) molasses, plus more to taste
  • Ground nutmeg (for serving)

Recipe Preparation

  • Combine Guinness and malt extract, if using, in a small saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, swirling occasionally, until reduced by one-third, about 12 minutes; remove vanilla bean and let cool.

  • Whisk cream and 1 ½ oz. Guinness reduction in a small bowl until slightly thickened.

  • Stir espresso, whiskey, and molasses in an Irish coffee glass until molasses is dissolved. Top with Guinness whipped cream and nutmeg.

Recipe by VCC (Vintage Cocktail Club) Dublin, Ireland,Reviews Section

Coffee Cocktail Recipes

Cory Baldwin

Sometimes at brunch you can’t decide whether you want a cup of coffee or a little hair of the dog. The good news is that you don’t have to pick—brunch is the perfect excuse to put coffee (or coffee liqueur) straight into your cocktail. From a classic Irish coffee and White Russian to a tropical Kahlua-spiked drink, we’ve rounded up our favorite coffee cocktail recipes.

For a tame start to your day, go with a coffee-based drink spiked with a little booze. A classic Irish coffee is mostly strong, hot coffee—it’s perked up with a shot of Irish whiskey and a little sugar and topped with fresh whipped cream. the Café Maria Theresia is a popular drink in Viennese coffee houses made by spiking a cup of coffee with a shot of orange liqueur. At Arnaud’s in New Orleans, they serve a flaming coffee drink called the Café Brûlot Diabolique with orange curacao, brandy, cloves, and cinnamon.

Fans of the film The Big Lebowski don’t need an introduction to the White Russian. The movie popularized this cocktail made of heavy cream, vodka, and coffee liqueur. The basic recipe is open to variation. The White Nun replaces the vodka with brandy and adds a coffee syrup, while the Petit Café replaced the vodka with herbaceous green chartreuse for an especially complex sipper.

Coffee flavors aren’t just for creamy drinks. The Li Hing Mui Margarita takes Kahlua to the tropics, mixing it with vodka and sour mix.

Find all of these drinks and more in our collection of coffee cocktails.

The Sabbath

The name of this cocktail—a cross between a White Russian and a Thai iced coffee—is a joking nod to John Goodman’s character in the film the Big Lebowski.

White Russian

This smooth and sweet vintage cocktail is a cream-based variation on the vodka and coffee liqueur libation that became known as the Black Russian in the late 󈧬s. Some credit the White Russian’s resurgence in popularity to 1998 cult classic The Big Lebowski, in which the lead character “The Dude” consumes little else.

Dulce y Salado

Bartender Chantal Tseng of sherry-centric bar Mockingbird Hill in Washington D.C. uses sherry and peanut rum liqueur in this rich twist on the White Russian.

Petit Café

Almost a cross between a White Russian and an Irish coffee, H. Joseph Ehrmann of Elixir in San Francisco created this cocktail, which features potent green chartreuse, for the 2006 Chartreuse Cocktail Competition.

Ozark Speedball

At House Spirits in Portland, Oregon, white whiskey takes the place of vodka in this interpretation of the White Russian. Drops of orange oil on top of the drink lend it a citrusy aroma.

White Nun

For this hot version of the White Russian, bartender Isaac Shumway of San Francisco’s Tosca Cafe ditches the vodka, mixing brandy and coffee liqueur with a hot coffee-cream mixture, and topping with cappuccino-like crown of frothed cream. Get the recipe for White Nun »

Espresso Martini

Vodka, coffee, coffee liqueur, and cream are mixed with vanilla liqueur in this cocktail, which sits somewhere between a classic espresso martini and a White Russian.

The Dude

In this ode to The Big Lebowski’s signature drink, Xavier Herit, bartender at New York City’s Wallflower, concocted an upmarket riff on the White Russian with cognac, port, and real coffee in place of vodka and coffee liqueur. He advises using a dry shake, sans ice, to froth the egg white for this righteous libation.

Café Maria Theresia

This Viennese kaffeehaus specialty, named in honor of a Hapsburg ruler, raises espresso to fragrant heights with the addition of orange in not one but two ways. The coffee gets a jigger of orange liqueur, while a fragrant finish of grated orange zest crowns the thick whipped cream topping.

Arnaud’s Café Brûlot Diabolique

Our simplified version of the flaming coffee cocktail served at Arnaud’s in New Orleans uses strong black coffee spiced with whole cloves.

Homemade Irish Cream

Cream, whiskey, vanilla, and coffee combine with sweetened condensed milk for a silky-smooth alternative to store-bought Irish cream. We love it added to coffee, used to sweeten cake frosting, or just on its own, enjoyed over a little ice. Get the recipe for Homemade Irish Cream »

Irish Coffee

Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up that’s a classic, simple combination of coffee, whiskey, brown sugar, and soft-peaked whipped cream. Get the recipe for Irish Coffee »

Café Corretto

Patrick Poelvoorde offers an eye-opening coffee cocktail featuring Fernet-Branca—an amaro with a hearty alcohol kick that can stand up to other strong flavors like espresso and dark chocolate—at San Francisco’s Park Tavern.

Li Hing Mui Margarita (“Side-Mui”)

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Everything you need to know about the iconic gin cocktail, from its seafaring origins to the perfect formula—and beyond.


Vintage Hotels’ Specialty Coffee Recipes to Enjoy this Winter

Warm up this winter with one of these specialty coffees you can make at home to enjoy all season long. These two great recipes were featured this December in the Vintage Hotels Christmas Wonderland Garden and our guests couldn’t get enough! We hope you’ll enjoy them just as much in the comfort of your home!

Cookies and Cream

With dollop of cream on top and a generous sprinkling of cookies this cocktail is pure decadence.

Ingredients:
1 oz Gretzky’s Canadian Cream Whiskey
½ oz Frangelico
Coffee
Whipped Cream

In a sugar rimmed glass or mug add liquor and top with coffee. Garnish with whip cream. For an added garnish top with Oreo cookie pieces.

Mocha Madura Coffee

This easy and delicious mocha will keep you warm all winter long. No espresso machine or hot chocolate mix needed.

Ingredients:
½ oz Kahlua
½ oz Tia Maria
½ oz Crème de Cacao
Coffee
Whipped Cream

In a glass or mug add liquor and top with coffee. Garnish with whip cream. For an added garnish top with chocolate shavings, or maraschino cherries.


The History of Irish Coffee

Irish coffee’s origin dates back to the 1940s when Joe Sheridan first invented the cocktail at his coffee shop in an airport in Limerick, Ireland. He was asked to whip up something to refresh a group of passengers who had returned after a flight had failed to reach New York due to some nasty winter weather, and he knew just what would do the trick.

His concoction of coffee and Irish whiskey, topped with a sweet whipped cream topping was a hit with the passengers soon became known as Irish coffee. While the drink began to grow in popularity throughout Ireland, it didn’t make its way to the United States until the 1950s when a travel writer requested an Irish coffee at a coffee shop in San Francisco.


Iced Coffee – The Hot New Trend. Or Not.

When the days get warm, I start to long for a nice iced coffee. Sometimes I swing into my favorite coffee shop as I’m out running errands or shuttling offspring from one meeting to the next. More often, though, I set up the percolator on the stove and brew a nice big pot. Since I’m one of two coffee drinkers in the house, that big pot doesn’t have to be tremendously huge. Eight cups of brewed coffee produces many delicious glasses of iced java in my kitchen.

Once the percolator does its thing and the coffee is nice, hot, and fresh, I let it sit for a bit. If you use a percolator at home, you know that fresh brewed coffee is hot. Really hot. It’s a lot hotter than any coffee that comes from a drip machine. So I let the percolator sit for a bit if I only brewed the coffee to ice it.

After the coffee is reasonably cool, I fix myself a beautiful glass of iced goodness. If I’m feeling especially decadent I add some chocolate syrup so I have iced chocolately java goodness. How thankful we are that the coffee shops of the 1990s introduced us to the wonderful reality of iced coffee in the summer!

Hold on a minute. The all-knowing Internet says that iced coffee (the frappé version) was invented in 1957. In Greece. By a Nescafe salesman who couldn’t find hot water when he needed it.

If you read the article at the link, and then look at the recipe below, what the sales rep was attempting to do was create an established drink, the frappé, without ice or ice cream to chill and thicken it. And using instant Nescafe coffee instead of brewed coffee. He did come up with a new taste and texture for a frappé, but the drink itself was well known.

Let’s turn the clock back a little. While paging through a magazine that arrived in U. S. mailboxes during the summer of 1920, I found a photo and caption extolling the deliciousness of iced coffee. The food editor suggested topping it with sweet whipped cream and serving with a straw. Sound a bit familiar? The process was so simple that no detailed recipe appears with the photo. Pour chilled coffee over ice into a glass. Add a nice inch-high dollop of whipped cream to the top and stick a straw into the glass. Serve.

And then, only a few years later, a cookbook featured a selection of iced coffee recipes. Instead of one “pour fresh coffee over ice and drink” suggestion, readers received almost an entire page of tantalizing coffee recipes. The iced coffee revolution had arrived. The year: 1924.

Here are four of those iced coffee recipes, written in current language. I include the original base recipe plus three variations. If you don’t have a cocktail shaker, an electric blender or smoothie maker will work. Blend just until mixed. You don’t want to heat up the coffee after chilling it and mixing it with ice or ice cream.

So the next time you take a refreshing drink of ice-cold coffee, you can thank vintage cooks going back to 1920 and maybe even as far back as 1840s Algeria. But that’s another story.


Tips for making cinnamon coffee at home

  • We used a medium roast coffee with this recipe, but a dark roast would be good too.
  • We&rsquove noticed that adding ground cinnamon seems to make the coffee a little weaker. If you like strong coffee, consider adding an extra scoop or two of coffee grounds.
  • We have a reuseable filter, but we still used a paper filter with this recipe. It helps to keep the coffee from getting cloudy or filled with grounds.
  • For a subtle cinnamon flavor use one teaspoon for a pot of coffee. If you want more cinnamon flavor, you can add up to two teaspoons.
  • When serving this coffee, I like to have brown sugar cubes, cinnamon sticks and a variety of milks on hand. If you want to be extra indulgent, whipped cream is delicious too!

Love this cinnamon coffee? Make sure to check out all our drink recipes!


1948 recipe for jeweled fruit salad &ndash made with gelatin and canned fruit cocktail

Perfect meal starter! Magic dessert! Glamorous, dainty, quick&hellip

What beautiful desserts you can make! What showy salads! Even in baking, those sparkling fruits lose none of their lively color or sun-ripe flavor. Canned fruit cocktail has dozens of uses!


7. The Fox Hunter Martini

Here’s a very luxurious port that will satiate even the most refined palates! The Fox Hunter calls for LBV or “Late-Bottled Vintage” port rather than a regular tawny or ruby.

Therefore, bear in mind that it’ll need decanting first! Since it only needs a small amount and you’re not willing to take the plunge, opt instead for a classic tawny port.

It requires the following to make:

  • 60 (2 Oz) Bourbon
  • 22 ml (¾ Oz) Vermouth
  • 22 ml (¾ Oz) LBV Port
  • 3 Dashes Angostura Bitters
  • Lemon Twist
  • Brandied Cherry

Add the ingredients to a mixing glass with ice and stir. Strain the ingredients into a coupe glass and garnish with the lemon and cherry.


Scotch Whisky Coffee

We’re still in the mood for keeping warm and cozy, as we’re in the midst of a cold snap here in DC. So we decided to take an already-warm drink, the Irish Coffee, and bump up the warmth a bit with some smokey Scotch whisky. –Andrew

Scotch Coffee Cocktail Recipe

2 oz Blended Scotch Whisky
1 oz Vanilla Bean Syrup
6 oz Hot Black Coffee

To make the vanilla bean syrup: combine a cup of sugar, a cup of water, and one whole vanilla bean, split down the middle, in a sauce pan over low heat. Stir frequently until all the sugar is melted into the water. Remove the pan from the heat and cover to allow the vanilla to infuse – at least 20 minutes, but the longer the better. Then strain the syrup through cheesecloth or a fine-meshed sieve to remove the vanilla bean solids (don’t worry about catching all the black flecks of vanilla bean). Bottle and refrigerate.

To make the Scotch Coffee: combine the Scotch, vanilla syrup, and fresh hot coffee in a mug. Top with whipped cream and, optionally, garnish with freshly grated nutmeg. Enjoy!

I wasn’t sure how this one would turn out when I first made it. Irish Coffee is such a classic drink, with a smooth, rich flavor profile, that I was worried the smokiness of the Scotch would overpower the other flavors in my mug. But it turned out much, much better than I had even expected. This drink is warm and rich, with lots of notes of earthy peat from the Scotch – and none of the smokey sharpness I was worried about. Vanilla is a perfect match for Scotch, rounding out any rough edges and helping the whisky’s warmer notes pop. Together with the coffee, they’re pretty magic.

As with any Scotch cocktail, your final drink’s flavors will depend on the Scotch you use. A single malt brimming with peat or brine can dominate your drink, but a milder blended Scotch – we used Monkey Shoulder – will blend and merge more easily with the other flavors in your mug.

Oh, and that vanilla bean syrup – it’s super easy to make at home and is worth keeping around for more than just this one cocktail. It’s amazing in regular coffee and is perfect for a wide array of cocktails, including Tiki drinks that play up vanilla’s origins as a tropical orchid.


Classic Cocktails

Todd Coleman

These 32 cocktails range from simple, pared-down masterpieces to frothy dessert-like concoctions, but what they all have in common is their staying power they’re just as good now as when they were invented. From negronis to martinis to Sazeracs, here are the essential drinks to add to your repertoire.

The Monkey Gland

Blood and Sand

Scotch, Cherry Heering, vermouth, and orange juice create a smoky-sweet effect, equally good topped with extra juice and served for brunch. Get the recipe for Blood and Sand »

Sazerac

The Sazerac—a combination of rye, absinthe, sugar, and Peychaud’s bitters—is the official cocktail of New Orleans.

Original Bloody Mary

A combination of vodka, tomato juice, fresh lemon juice, Worcestershire, and fresh ground spices is simple, classic, and always delicious. Get the recipe for Original Bloody Mary »

Classic Daiquiri

Crisp, clean, and balanced, the daiquiri was a favorite of Hemingway.

Kentucky Club Margarita

Made without simple syrup, this elegant shaken margarita is more tart than sweet. See the recipe for Kentucky Club Margarita »

Manhattan

Bourbon is an unabashedly Southern spirit, but this classic cocktail was invented in the heart of Yankeedom: New York City. See the recipe for Manhattan »

White Russian

This smooth and sweet vintage cocktail is a cream-based variation on the vodka and coffee liqueur libation that became known as the Black Russian in the late 󈧬s. Some credit the White Russian’s resurgence in popularity to 1998 cult classic The Big Lebowski, in which the lead character “The Dude” consumes little else.

The Last Word

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern.

Mai Tai

“Trader Vic” Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink’s complex flavor by layering two very different rums in the same drink. See the recipe for Mai Tai »

Corpse Reviver No. 2

Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of “Corpse Revivers” originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses. Get the recipe for Corpse Reviver No. 2 »

The Zombie cocktail

Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice. Get the recipe for The Zombie cocktail »

New York Sour

Just a few ingredients add up to a complex whole in this Gilded Age cocktail, an ideal vehicle for a rich VSOP cognac.

Whiskey Sour

This tart, warming cocktail is perfect all year.

Salty Dog

Vodka is the traditional spirit for this bright, briny cooler, but gin adds a wonderful, aromatic dimension.

Tom and Jerry

Experiencing the Tom and Jerry is like sipping a hot toddy through a brandy-laced, nutmeg-dusted froth. Serve this thick, batter-like concoction at your next holiday gathering.

The Moonwalk

Joe Gilmore, legendary Head Barman at the Savoy Hotel’s American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth.

Thousand-Dollar Mint Julep

This version of the classic three-ingredient cocktail—which combines three parts bourbon to one part of a simple syrup bracingly infused with fresh spearmint—is sanctioned by the Kentucky Derby itself as their official mint julep recipe. Get the recipe for Thousand-Dollar Mint Julep »

Brown Derby

Named for the famous hat-shaped restaurant, this simple cocktail of bourbon and grapefruit was the signature drink at LA’s 1930s Vendome Club. The recipe for this potent drink, named for the French Quarter, or Vieux Carré (“old square” in French), comes from the Hotel Monteleone’s rotating Carousel Bar. This recipe first appeared in our April 2013 special feature on New Orleans. See the recipe for Vieux Carré »

Sidecar

This classic cocktail was likely invented at Harry’s New York Bar in Paris, circa 1931. See the recipe for Sidecar »

Martinez

In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top.

Old Fashioned

A bartender at the Pendennis Club in Louisville, Kentucky, invented this cocktail, ostensibly to mask the flavor of bourbon for a Civil War veteran and club member who didn’t cotton to its flavor. See the recipe for Old Fashioned »

Gin and Tonic

Gin was invented in Holland, where it was called jenever (for the juniper berries with which it is flavored), and made its way to England in the 1600s. The gin and tonic was almost certainly developed in the tropics by the English, where quinine-dosed tonic water would have been valued for its medicinal properties as well as its flavor. The nicely bitter flavor of tonic offsets gin’s faintly herbal flavor admirably. See the recipe for Gin and Tonic »

Martini

When Ernest Hemingway “liberated” the bar at L’Hotel Ritz in Paris in 1944, he bought martinis for everybody. Even in peacetime, gin lovers consider this a perfectly acceptable gesture. See the recipe for Martini »

Mimosa

The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal. See the recipe for Mimosa »

Classic Negroni

There’s zero room for variation in the Negroni, which calls for equal parts gin, Campari, and vermouth with an orange garnish. It’s clean, potent, and flawless. See the recipe for the Classic Negroni »

Sherry Cobbler

Fruit-and-wine cobblers were popular in the United States in the mid-1800s. Author David Wondrich considers this one to be “as simple and tasty a drink as has ever been concocted by the hands of mankind.” In it, a touch of citrus offsets the sherry’s nutty character. See the recipe for Sherry Cobbler »

French 75

Named for an innovative piece of French artillery and comprising just four ingredients–gin, lemon, simple syrup, Champagne–the French 75, when made properly, features nose-tickling bubbly as the gateway to a perfectly integrated combination of floral gin and citrus. See the recipe for the French 75 »

Hemingway’s Death in the Afternoon

Named after Ernest Hemingway’s 1932 novel about the rituals of bullfighting, this champagne cocktail takes its greenish hue from a splash of absinthe.

Paloma

One of Mexico’s most popular cocktails, the Paloma is a perfectly refreshing combination of sweet and tart with grapefruit, lime, and a pinch of salt. See the recipe for Paloma »

Tequila Sunrise

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