Claudia Roden, in her classic book on coffee, describes the drink as a “fleeting moment and fragrance”. Such a poetic description, it made us think about how well coffee lends itself to cocktails and after dinner drinks; those small, perfect sips that bring warmth, a tingle or a refreshing kick. A splash of alcohol will impart a very sophisticated thrill to your coffee.

So here are our five top coffee-based cocktail recipes that will bring sophistication and delight to your summer entertaining.

COFFEE RUMBA RECIPE

1. Brew ¾ pint of strong coffee. Allow it to cool, then refrigerate until cold.
2. Take half a pint of coffee ice cream from the freezer; a homemade batch with Brown Bear Sweet Brazil coffee is recommended for a richer flavour.
3. In a blender, mix the chilled coffee with the coffee ice cream.
4. Add 3 to 4 tablespoons of rum, to taste, into the blend.
5. Sweeten with sugar, if desired. Add gradually, taste, and adjust for sweetness.
6. Blend until the mixture is smooth and evenly mixed.
7. Serve the blend immediately in glasses to preserve its creamy texture and coolness.
8. Garnish with a sprinkle of nutmeg for an aromatic touch.
9. Optionally, substitute rum with a few dashes of Angostura bitters for an alternative flavour profile.
10. Enjoy this sophisticated Coffee Rumba on a warm, sultry summer evening.

SALTED CARAMEL COFFEE LIQUEUR RECIPE

1. Prepare a shot of strong espresso using Brown Bear Cub Espresso or your preferred dark roast. Allow it to cool slightly.
2. Take a highball glass and chill it for a few minutes in the freezer.
3. Once chilled, remove the glass and dip the rim first into a caramel sauce, such as Dulce de Leche, ensuring an even coating.
4. Dip the coated rim into a small dish of salt, creating a salted edge for a sharp contrast of flavours.
5. Fill the glass with ice cubes to the brim.
6. Pour a shot of salted caramel liqueur over the ice.
7. Add the shot of espresso over the liqueur and ice.
8. Stir gently to mix the liqueur and espresso.
9. Serve immediately as a delightful sweet end to a summer dinner party.
10. Pair with a bowl of pretzels to complement the sweet and salty notes of the drink.

ESPRESSO MARTINI RECIPE

1. Select a premium medium-bodied coffee, such as Brown Bear La Vida, to brew a strong espresso. This will provide a nuanced flavour of roast almond and toffee.
2. Prepare the espresso and allow it to cool slightly. You'll need 1 part of this for the cocktail.
3. Take martini glasses and place them in the fridge to chill.
4. In a cocktail shaker, combine 1 part Kahlúa, 1 part of the freshly made espresso, and 2 parts vodka.
5. Fill the shaker with ice, secure the lid, and shake vigorously until well chilled.
6. Strain the mixture into the chilled martini glasses, ensuring a smooth pour.
7. Serve immediately, garnished with shards of glossy, dark chocolate and accompanied by bowls of fresh berries for a light yet opulent summer dessert.

RASPBERRY MOCHATINI

1. Begin by brewing great coffee, preferably using Brown Bear Real Colombia, known for its berry notes.
2. Measure out 4 parts of this coffee and allow it to cool.
3. Chill your cocktail glass in the freezer to prepare for serving.
4. In a cocktail shaker, combine 6 parts vodka, the 4 parts cooled coffee, 3 parts cacao liqueur, and 3 parts raspberry liqueur.
5. Fill the shaker with ice to cool the ingredients without dilution.
6. Secure the lid on the shaker and shake vigorously until the mixture is thoroughly chilled.
7. Strain the cocktail into the pre-chilled glass, ensuring a smooth flow.
8. Serve the Raspberry Mochatini promptly, enjoying its blend of coffee richness with fruity raspberry elegance.

THE CLASSIC NEGRITA

To craft a Classic Negrita with a British essence, follow these refined steps:

1. Prepare a cold espresso using a quality coffee blend, which will form the base of your cocktail.
2. Allow the espresso to cool completely before use.
3. In a cocktail shaker, pour equal parts of pisco (grape) brandy, coffee liqueur, and the cooled espresso.
4. Add a generous amount of ice to the shaker to chill the ingredients.
5. Fasten the lid securely and shake the mixture until it is uniformly cold.
6. Fetch shot glasses and ensure they are clean and clear.
7. Strain the chilled cocktail mixture into the shot glasses without any garnish.
8. Serve the Negrita shots immediately as a sophisticated yet light finale to an outdoor summer meal.

ONE FINAL TIP

Mixing coffee with other chilled liquids can sometimes result in a slightly diluted flavour, so to ensure that you lose none of that rich taste, make your coffee ahead of time and allow it to cool completely before mixing with the other ingredients.

Choose a good quality coffee with a deep, complex taste (a more intense blend such as Brown Bear Mambo Italiano or New Latin would work well) and maybe add some coffee ice cubes to ensure that you retain the balance of flavours once you’ve mixed your cocktail. Then simply sit back and enjoy.