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 Bavarian Coffee
1/2 oz (15g) peppermint schnapps
1/2 oz (15g) Kahlua coffee liqueur
5 oz (150g) hot black coffee
1 1/2 oz (40g) whipped cream
1 tsp sugar
Directions
Add coffee and liquors to an Irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
 Belgian Coffee
3/4 oz (20g) Elixir d'Anvers
5 oz (150g) hot black coffee
1 1/2 oz (40g) whipped cream
Directions
Pour coffee and liquor into an Irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
 Cafe Caen
1 oz (30g) Calvados brandy
1/4 - 3/4 oz (7g -20g) Grand Marnier orange liqueur
1 cup hot coffee
1 oz (30g) lightly whipped cream
1 tsp sugar
Directions
Heat liquors in a heat-resistant glass. Pour in the hot coffee, stir, and top with cream. Add sugar, and serve.
Cancun Coffee
1 lime
sugar
1/2 oz (15g) Kahlua® coffee liqueur
1/2 oz (15g) anisette
1 oz (30g) Bailey's® Irish cream
2 - 3 oz (55g - 85g) coffee
1 1/2 oz (40g) whipped cream
Directions
Moisten rim of coffee mug with lime and dip rim in sugar. Pour liqueurs into mug and fill with coffee. Top with whipped cream.
Chambord Coffee
1 oz (30g) Chambord raspberry liqueur
5 oz (150g) hot black coffee
1 1/2 oz (40g) whipped cream
1 tsp sugar
Directions
Pour coffee and liquor into an Irish coffee cup and sweeten to taste. Float the cream on top, garnish with a fresh raspberry, and serve.
Cuban Hot Coffee
1 oz (30g) gold rum
1/4 oz (7g) brown creme de cacao
1/2 tsp sugar
1 cup hot coffee
Directions
Heat liquors in a heat-resistant glass, add sugar, and fill with coffee. Stir, and serve.
 Cubano Coffee
30 cl (300ml) Bacardi white rum
10 cl (100ml) Bols white creme de cacao
30 cl (300ml) hot coffee
3 tsp sugar
20 cl (200ml) double cream
Directions
Warm up rum, creme cacao, sugar and coffee. Float the double fresh cream floating on top. Optionally sprinkle some grated chocolate on top of the cream.
 Dutch Coffee
1 oz (30g) oude genever gin
5 oz (140g) hot black coffee
1 1/2 oz (40g) whipped cream
1 tsp sugar
Directions
Pour coffee and liquor into an Irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with nutmeg.
English Coffee
1/2 oz (15g) London dry gin
1/3 oz (9g) triple sec
1/3 oz (9g) Kahlua coffee liqueur
5 oz (140g) hot black coffee
1 1/2 oz (40g) whipped cream
1 tsp triple sec
Directions
Pour coffee, gin, triple sec and Kahlua into an Irish coffee cup and sweeten to taste. Gently float the cream on top, add a teaspoon of triple sec, and serve.
Finlandia Coffee
2 cl (20ml) Finlandia vodka
2 cl (20ml) Lapponia Lakka cloudberry liqueur
coffee
double cream
Directions
Pour vodka and Lapponia Lakka into an Irish coffee cup. Fill with hot coffee and float fresh cream or whipped cream on top.
Flaming Spanish Fly
1 oz (30g) Jose Cuervo Especial gold tequila
1 oz (30g) Kahlua coffee liqueur
1 oz (30g) Bacardi 151 rum
Rich black coffee
1 1/2 oz (40g) whipped cream
Coarse sugar
1 cherry
Directions
Moisten rim of glass with cherry juice or water. Dip rim into coarse sugar to coat heavily. Pour tequila and coffee liquor into glass. Gently float 151 proof rum on top. Carefully ignite rum and swirl glass to lightly melt sugar with flame. Immediately pour in coffee to extinguish flames and fill cup. Top with whipped cream and cherry.
Greek Frappe Coffee
1-2 spoons of instant coffee
Tall Glass of Cold Water
1-3 spoons of sugar (optional)
3-5 ice cubes (optional)
Milk (optional; condensed/evaporated milk works best)
Directions
Put coffee and sugar in a shaker or tall glass and add cold water as high as it covers the mixture. Shake or stir with mixer until the mixture becomes foamy. Add cold water to fill the glass, ice cubes and as much milk (preferably evaporated or condensed milk) as you like. Drink with a straw.
Gaelic Coffee
3/4 oz (20g) Irish whiskey
3/4 oz (20g) Irish cream
1 1/2 oz (40g) dark creme de cacao
2 oz (60g) milk
1 tsp instant coffee
Green creme de menthe
Directions
Blend until smooth and pour into an Irish coffee cup. Top with whipped cream and sprinkle with green creme de menthe for color.
German Coffee
1/2 oz (15g) Kirschwasser cherry brandy
5 oz (140g) hot black coffee
1 1/2 oz (40g) whipped cream
1 tsp sugar
Directions
Pour coffee and liquor into an Irish coffee cup and sweeten to taste. Gently float the cream on top, garnish with a black cherry, and serve.
Jamaican Coffee
1/6 glass rum
1/6 glass strong black coffee
1/2 glass cold water
1 1/2 oz (40g) whipped cream
Directions
Stir the rum, coffee and water together. Top with the whipped cream. Sprinkle with a pinch of well ground coffee and drink with a straw.
 Irish coffee
4cl (2 parts) (40ml) Irish Whiskey
8cl (4 parts) (80ml) Hot coffee
3cl (1 parts) (30ml) Fresh cream
1tsp brown sugar
Directions
Heat the coffee, whiskey and sugar; do not boil. Pour into glass and top with cream; serve hot.
Mexican Coffee
1 oz (30g) Kahlua coffee liqueur
5 oz (140g) hot black coffee
1 1/2 oz (40g) whipped cream
1 tsp sugar
Directions
Pour coffee and Kahlua into an Irish coffee cup, and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
Puerto Rican Coffee
3/4 oz (20g) Captain Morgan Original spiced rum
1 tsp Kahlua coffee liqueur
5 oz (140g) hot black coffee
1 1/2 oz (40g) whipped cream
1 tsp sugar
Directions
Pour rum and coffee into an Irish coffee cup, and sweeten to taste. Gently float the cream, and top with Kahlua.
Scandinavian Coffee
1 oz (30g) aquavit
5 oz (140g) hot black coffee
1 1/2 oz (40g) whipped cream
1 tsp sugar
Directions
Add coffee and aquavit to an Irish coffee cup and sweeten to taste. Gently float cream on top, sprinkle with nutmeg, and serve.
Siberian Dutchman
1 shot Vandermint chocolate mint liqueur
1 shot vodka
1 shot Kahlua coffee liqueur
1 splash cream
1 glass coffee
Directions
Mix ingredients, and pour over ice into highball glass.
Turkish Coffee
1 cup water
1-1/2 teaspoon sugar
1 teaspoon Turkish coffee or other fine ground coffee (not instant)
Directions
Dissolve sugar in the water in a small saucepan over low heat, stirring constantly. When water comes to a boil, remove from the heat.Stir in coffee, and return to the heat, slowly bringing the mixture to a boil. When the mixture begins to rise, remove it from the heat and allow foam to subside. Return to the heat and repeat this process four times. When finished, Turkish coffee should be thick and frothy. Serve in Turkish coffee cups or other small glasses.
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Mixed coffee names
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