Irish Coffee may not be the first coffee drink with alcohol, but it has become one of the most famous. Combining coffee with Irish whiskey, brown sugar and lightly whipped cream, Irish Coffee is a hot, creamy classic.There are many tall tales about the Irish Coffee’s origins. The most credible version attributes the cocktail to Joe Sheridan, the head chef of the restaurant at the Foynes Flying Boat terminal in County Limerick in the early 1940s. Legend has it that when he first served it and was asked if it was Brazilian coffee, Sheridan cheekily replied that it was “Irish coffee.”The drink was later made famous by Staton Deplante, who worked at the Buena Vista Cafe in San Francisco during the 1950s. Deplante wrote about the drink frequently in a travel column that was read widely across the States and piqued curiosity about Irish Coffee.Our version of the Irish Coffee is created by legendary bartender Dale DeGroff and has all of the right ingredients to warm you to the bone.
When temperatures drop and you’re looking for a sipper to warm your bones, check out this tropical twist on a classic Hot Buttered Rum from bartender Juan Coronado. The secret ingredient? Guava paste, a popular ingredient in the Spanish Caribbean.
Bartender Chris Cheng of Westroot Tavern in San Diego professes a distaste for puns but couldn’t resist employing one for this decadent made with horchata vodka and cold-brew coffee. And as his city is home to an installment of the world’s biggest fantasy fest, Comi-Con, it’s only fitting that he’s ready to whip out a few George Lucas–loving cocktails faster than a nimble little Grand Master Yoda employs a lightsaber.
This recipe originally appeared as part of “Celebrate the Release of ‘Star Wars: The Last Jedi’ with These Great ‘Stars Wars’ Cocktail Recipes.”
In winter, Hot Buttered Rum always hits the spot.
Made infamous by The Dude's in The Big Lebowski, the White Russian is a classic vodka cocktail. Sweet, creamy and boozy, this three ingredient cocktail is dessert in a glass – an old fashioned glass, no less – with the ability to get you tipsy in no time. What more can you ask for?
This classic recipe is taken from “Trader Vic’s Book of Food and Drink” (Doubleday, 1946). As you may expect from its name, it features a drizzle of honey.
Who says rum is a summertime spirit? Try this Eggnog recipe, and you’ll be enjoying premium rum throughout the holidays.
Some people would rather start their day with caffeine. Those drinkers will appreciate the Franny & Joe. The mix of authentic hazelnut liqueur and cold-brew coffee makes this cocktail perfect for brunch. Add cream to transform this cocktail into the right kind of morning starter.
Add the flavors of the classic dessert to a sweet, frothy cocktail.
This classic brunch cocktail hails from New Orleans.
Although the full recipe takes a couple of hours, this classic drink is accomplished in a crockpot, so it’s basically a set-it-and-forget-it type of recipe. Get a batch started before friends arrive, then spoon into coffee mugs.“We use an IPA as the beer base,” says Mike Bohn of New York City’s Olmsted, “which gives the drink a contrasting freshness from the hops and citrus, plus a little porter thrown in to add some coffee richness.”
This cocktail has a good deal in common with the Brandy Alexander and the Grasshopper with its crème de cacao and cream. Where it differs markedly is in the inclusion of crème de noyaux, a once popular but relatively forgotten liqueur that is similar to amaretto. The red color of the liqueur usually comes from cochineal, which doesn’t affect the singular herbal-meets-bitter almond flavor.
This layered shot originated around the early ’90s in the U.S. and is meant to be imbibed hands-free.
Add your favorite spirit for a personalized sweet treat.
No matter how much we fight it, as the weather turns cooler, imbibers turn to pumpkin spiced lattes. But instead of heading to the coffee shop for an overly sweet version, use the slow-cooker recipe by bartender Norma Beekman of Lexington, Ky.’s Lockbox at 21c Museum Hotel Lexington, and make your own at home. Since the drink stays hot in the pot, you can serve it morning, noon and night. And for the boozy kick, you can spike it with a variety of spirits, such as dark rum, bourbon or Frangelico—the darker the better.
This drink doubles as a dessert and cocktail in one. Two different approaches to preparing acorn squash allow the vegetable to flex its muscles in a couple of different directions. For the vegetable-cocktail skittish, though, never fear: Allspice and clove help the drink to retain a more traditional “nog” flavor profile while adding in a welcome dose of crispness.
Booze buzz meets sugar buzz in this decadent dessert cocktail. (Trust us, you need this in your life.)
All aboard for this legendary gin libation!
Mint liqueur, mocha gelato and a whole lotta love.
This ain’t your nonna’s creamy nightcap.
No need to a trip to the Three Broomsticks! Harry Potter's favorite boozy beverage is easy to make at home. Grown-up wizards and adult muggles can make this famously boozy Diagon Alley treat right in their own cauldron. (No spells required.)
Making your own cannabis-infused liquor that’ll give you a buzz in two ways isn’t as hard as you think. And you can use that liquor to make this rum and coconut milk cocktail.
By adding a jolt of sesame to this milk punch with matcha, the cocktail becomes fuller and rounder, a harmony of fresh green and deep, nutty flavors.
Channel the alien planet from Star Wars with this creamy combination of gin, coconut cream and blue curaçao.
Give your winter Toddy a Greek vacation by adding Tentura, a Greek liqueur spiced with cinnamon, nutmeg and cloves.
For super intense flavor, poach your pears in a simple syrup flavored with warming winter spices like clove, cinnamon and star anise.
Gin and cognac give this Egg Nog double the heft while a spiced syrup lends rich winter flavor.
Not a fan of rum? Try this classic tiki drink with Chartreuse instead.
The chilly, coconut-y drink is having (another) delicious moment. And this recipe might be the best there is.
You’ve never tasted a root beer float this good.
Liz Taylor once said that this unlikely combination of ingredients was her favorite cocktail.
For the cocktail lover on hiatus, the Waiting Room offers a sophisticated mocktail inspired by the soda fountain. Pineapple gomme syrup delivers a silky mouthfeel similar to that of booze, and acid phosphate provides all the acidic punch of citrus with none of the sugar.
This interchangeable eggnog recipe allows you to swap in your favorite base spirit or mix of spirits to create the perfect personalized punch. It’s easily multiplied to serve any size party, which means it’s the only ’nog you need this season.