Coffee has long belonged to the morning, but there is no reason it should stay there. Behind the bar, the familiar bitterness of coffee brings depth to whisky, gin and vermouth, while its roasted character finds unexpected company in hibiscus, passion fruit, citrus and chocolate. This International Coffee Day, we’re taking the coffee break into cocktail hour. From the timeless comfort of an Irish Coffee to a frozen Espresso Martini, a Café de Olla-inspired highball and a whisky cocktail quietly rested in clay, these six serves explore coffee in all its wonderfully versatile forms – you can thank us later.
Irish Coffee – Tulleeho
Few coffee cocktails are as instantly recognisable as the Irish Coffee. Its story dates to the 1940s, when Chef Joseph Sheridan served a warming combination of hot coffee, Irish whisky, sugar and cream to tired travellers at Foynes port in Ireland. What began as a gesture of comfort went on to become a classic, and rightfully so.
There is something particularly lovely about its simplicity: strong coffee, the warmth of whisky, brown sugar and a soft crown of cream.
Ingredients
- 60ml Irish whisky
- 1 cup hot black coffee
- 1 tbsp brown sugar
- Sweetened whipped cream, to top
- Instant coffee or cocoa powder, to garnish
Method
Pour the hot coffee into a cup. Add the whisky and brown sugar, stirring until the sugar dissolves. Float the whipped cream gently over the top and finish with a light dusting of instant coffee or cocoa powder. Serve immediately.
The Oasis – Godawan, Diageo India
The Oasis takes coffee somewhere quieter. Built around Godawan 01 Rich & Rounded and coffee-infused sweet vermouth, the cocktail is given time to rest in a clay pot, allowing the earthy character of the vessel to become part of the experience.
It is rich and aromatic, with the measured quality of a drink designed to be savoured slowly — a meeting of whisky, coffee and earth.
Ingredients
- 50ml Godawan 01 Rich & Rounded
- 15ml coffee-infused sweet vermouth
- 2 dashes aromatic bitters
Method
Combine all the ingredients and rest the mixture in a clay pot for 6–8 hours. Stir gently before serving.
Night Shift – Bodega Suprema No.5
Coffee travels beautifully, and Night Shift makes that journey particularly apparent. Inspired by Mexico’s Café de Olla and paired with hibiscus, a botanical deeply rooted in Indian tradition, the cocktail brings together spice, floral notes and the darker character of coffee.
Café de Olla cold brew gives the drink its bold, spiced backbone, while hibiscus and agave bring brightness and gentle sweetness. The result is tart, floral and layered, with lingering notes of chocolate and spice.
Ingredients
- 60ml hibiscus-infused Bodega Blanco
- 90ml Café de Olla cold brew
- 10ml agave
- 3 dashes coffee bitters
Garnish: Orange peel
Style: Built-up / Highball
Flavour profile: Tart, sweet spice, chocolate and floral
Frozen Espresso Martini – NAO Spirits & Beverages
The Espresso Martini gets a colder, more playful interpretation here. Instead of the familiar shaken serve, this version is blended with ice until smooth and frozen, creating an indulgent cocktail that sits somewhere between a coffee break and a dessert.
Made with No Sleep gin, rich sugar syrup and finished with freshly grated dark chocolate, it is particularly suited to a long brunch, a late afternoon gathering or an evening when coffee calls for something a little more celebratory.
Ingredients
- 50ml No Sleep gin
- 15ml rich sugar syrup
- Dark chocolate, for garnish
Method
Add the gin and sugar syrup to a blender with ice. Blend until smooth and frozen. Pour into a chilled coupe glass and garnish with freshly grated dark chocolate.
Kaapi Time – Bar Stormy, Hyderabad
India’s coffee culture takes centre stage in Kaapi Time, a spirited cocktail that brings whisky and coffee together with the vivid acidity of passion fruit and ponzu.
The drink is then milk-washed for a smooth, silky finish, transforming what begins as a bright and tangy combination into something considerably more polished. It is a playful nod to India’s enduring relationship with coffee — familiar, but decidedly made for the bar.
Ingredients
- 60ml coffee whisky
- 30ml passion fruit cordial
- 5ml passion fruit syrup
- 4ml ponzu
- 15ml lime acid
Method
Combine the coffee whisky, passion fruit cordial and ponzu. Shake well and strain into a glass. Serve milk-washed for a clarified finish.
Brocade – PCO Mumbai
Inspired by Indian textiles, Brocade is as much about presentation as it is about flavour. Created for PCO Mumbai’s An Ode To Textiles menu, the cocktail brings together Jameson Triple Triple, coffee-infused Rosso, hibiscus brine and umeshu.
The coffee remains subtle, woven through savoury umami notes and a floral finish rather than dominating the drink. Served in a striking red hue and finished with a gold garnish, Brocade takes its visual cue from the richly patterned fabric it is named after.
Ingredients
- Jameson Triple Triple
- Coffee-infused Rosso
- Hibiscus brine
- Umeshu
So, perhaps the question is not whether you should have another cup — but if that cup might be better served with a little ice, a splash of spirit and an evening ahead.
Images: Brands respectively
