Spritz, negroni, and more – all with a caffeine kick!
Getting a caffeine kick from your morning coffee is a daily routine for many, and if you’re a fan of bean-based brews, you’re probably familiar with the joys of an espresso martini.
But the potential of coffee cocktails is greater than you might think, according to Dave Cutler, Lavazza’s Head of Fitness. With over 10 years in the coffee industry (and many more as a coffee lover), we’ve asked him how best to use coffee in your mixological experiments.
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“Coffee is such a versatile ingredient with a wide range of flavors and aromas – from plant species and varieties, farm geography, altitude and terroir to roast profile. Every step affects the end result,” he explains.
“This diversity opens up a world of possibilities for cocktails, which are a blend of ingredients in a multi-sensory experience. I’m fascinated by how coffee can play different roles in a cocktail. As the dominant character in an Espresso Martini, the coffee is at the center. But it can also be a subtle supporter that adds depth and complexity without surpassing.”
Lavazza Signature Espresso Martini
Dave’s Top Tip: The Earl Grey syrup may seem unusual, but the bergamot aroma in Earl Grey pairs naturally with coffee, as it is a typical taste in Ethiopian coffee. It provides a balancing bitterness that counterbalances the sweetness of the rum.
Ingredients (per serving):
- Coffee (recommended: Lavazza Tales of Milan, Rome or Naples, ground): 40 g (brewed)
- Flor de Caña 18th Anniversary Room: 40 ml
- Earl Grey syrup: 20 ml (see preparation below)
- Saline solution: 1 g (1 part salt to 5 parts water)
Equipment:
Shaker, measuring cup, rocks glass (serving), strainer, frozen coupe glass
procedure:
- Brew the espresso: Use 18 g of ground coffee with 40 g of water at 95°C.
- Low Earl Grey syrup:
- Pour boiling water over loose Earl Grey tea (10:1 ratio).
- Leave to infuse for 5 minutes.
- Add 10 parts gold candied and stir until dissolved.
- Strain into a sterile bottle and leave to cool.
- Mix the ingredients: In a shaker, combine the coffee, rum, syrup, and brine.
- Shake: Fill with ice and shake vigorously until well chilled.
- Strain: Strain into a frozen coupe glass.
- Server: New! Adjust sweetness or coffee strength to taste.
Café Negroni
Dave’s top tip: Try a chocolate and orange-flavored coffee here. The orange bitters and vermuth already give citrus notes, so a coffee with orange acid and chocolate base works perfectly.
Ingredients (per serving):
- Tanqueray Seville gin: 30 ml
- Campari: 30 ml
- Cocchi Vermouth: 30 ml
- Ground coffee: 5 g
- Orange peel: 1 (for garnish)
Equipment:
Old Fashioned glass, mixing glass, bar spoon, measuring cup, knife, V60 coffee filter
procedure:
- Mix the ingredients: Stir together the gin, Campari and vermouth in a mixing glass with ice.
- Prepare the ice: If necessary, use an ice plunger for a block of ice/ball.
- Brew the coffee: Place the V60 filter over a carafe, add 5g of coarsely ground coffee.
- Strain and infuse: Pour the cold negroni through the coffee for a unique flavor.
- Garnish: Peel an orange, squeeze out the oils and place on top.
- Server: New! Adjust the amount of coffee to taste.
Calima Fruit Smash
Dave’s top tip: Coffee and fruit go great together. The coffee bean is the seed of a coffee cherry, which has natural sweetness. Light roast coffee accentuates these notes.
Ingredients (per serving):
- Cold Brew coffee: 40 ml
- Sipsmith Zesty Orange gin: 20 ml
- Sipsmith Sloe gin: 20 ml
- Lemon juice: 20 ml
- Sugar syrup: 10 ml (2:1 ratio)
- Saline solution: 1 g
- Mint leaves: 6
- Blackberries: 2
- Passion fruit: 0.5 (halved for garnish)
Equipment:
Shaker, measuring cup, rocks glass, strainer
procedure:
- Mix the ingredients: Shake coffee, gin, lemon juice, syrup, salt and mint.
- Shake: Fill with ice and shake well.
- Strain: Strain into a frozen rocks glass.
- Garnish: Top with half passion fruit (with a blackberry inside) and mint.
- Server: New! Adjust fruit and mint to taste.
Spritz Cocktail
Dave’s top tip: Here, coffee is infused into the gin with used coffee grounds – a sustainable, caffeine-free alternative.
Ingredients:
- Infused No.3 gin: 25 ml (500 ml gin + 30 g used coffee)
- Discarded Cascara Vermouth: 25 ml
- Fernet Branca: 7.5 ml
- Hibiscus syrup: 10 ml
- Ferrari Trento (sparkling wine): 50 g
- Soft drinks: 50 g
- Orange boat: 1
- Mint branch: 1
procedure:
- Infuse the gin: Pour the gin over used coffee (from e.g. V60) and let steep.
- Make hibiscus syrup: Mix dried hibiscus with boiling water and sugar.
- Fill the glass with ice.
- Add the gin, vermouth, fernet and syrup.
- Top with sparkling wine and soda.
- Garnish with orange and mint.
Coffee cocktails: Do’s & Don’ts
- Shaken cocktails (e.g., Espresso Martini): Use espresso or cold brew for a sweeter variation.
- Stirred cocktails: Infuse with coarsely ground coffee via filter.
- Avoid ready-made coffee liqueurs/syrups: Make your own with different sugars (candy, demerara) and flavorings (Earl Grey, hibiscus).
- Experiment: Try different coffees, spirits, and sweeteners!
Enjoy your coffee cocktail creations – and get creative! ☕🍸
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