Buzzed Boozing

 SPIKED PUMPKIN LATTE (recipe by Kimberly Sneed)

10 oz strong coffee, brewed (I recommend Nespresso’s Hazelino or Vanizio)
2 oz International Delight Pumpkin Pie Spice Creamer
1½ oz whipped cream vodka

Brew the coffee. Add creamer and 1½ ounces of whipped cream vodka. Top with whipped cream.

2014-11-30_13-54-02BAILEY’S ESPRESSO MARTINI
2 oz Baileys® Original Irish Cream
¼ oz Smirnoff® No. 21 Vodka
1 shot of espresso, chilled (I recommend Nespresso’s Voltesso)
3 coffee beans

Combine Baileys, vodka, espresso, and ice into shaker.  Strain into martini glass. Garnish with coffee beans. 

1½ oz Tullamore Dew Irish whiskey
1 oz chilled freshly brewed coffee (I recommend Nespresso’s Odacio or Vanizio)
¾ oz Galliano Ristretto
½ oz Cinnamon Syrup
3 dashes Angostura bitters
Whipped cream and ground cinnamon (for serving)

Combine whiskey, coffee, liqueur, cinnamon syrup, and bitters in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into an Irish coffee glass and top with whipped cream and cinnamon.

1 oz Baileys® Original Irish Cream
½ oz Coffee Liqueur
Chocolate covered espresso beans
Whipped Cream

Mix ingredients in a cocktail shaker with ice. Strain into shot glass. Top with whipped cream and espresso beans.

vintage coffee cocktailVINTAGE COFFEE COCKTAIL
14.9 oz Guinness
1 tablespoon malt extract (optional)
1 vanilla bean, split lengthwise
½ cup heavy cream
4 oz hot espresso
1½ oz Paddy Old Irish Whiskey
1 teaspoon mild-flavored (light) molasses
Ground nutmeg

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.

1 oz Patron XO Cafe coffee liqueur
1 oz Patron Silver Tequila
½ oz espresso (I recommend Nespresso’s Diavolitto)

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a shot glass.