New York's Favorite Day Is Here: National Coffee Day
Smashing Pumpkins courtesy of Rock and Reilly'sIngredients:Prep:click hereEspresso Smoothie courtesy of KRUPSIngredients:
1.75 oz Reilly's Ginger
1.75 oz Pumpkin cream coffee liqueur
Splash Franagelico
Serve on the rocks, top with whipped cream, sprinkle powdered cinnamon and microplane fresh nutmeg, and garnish with full cinnamon stick. For more on Rock & Reilly's, .
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1/3 cup espresso
1/2 banana
1 oz. condensed milk
1/2 cup plain yogurt
1 tbsp maple syrup
4 ice cubes
PrepIngredients:Prep:click here3 Layer Iced Coffee Bon Bon courtesy of IMUSAIngredients:Prep:The Cartel courtesy of The Rickey at Dream MidtownIngredients:Prep:Candela courtesy of Bottiglia Cucina & EnotecaIngredients:Prep:click hereWinter Is Coming courtesy of The HudsonIngredients:Prep:For more cocktail recipes, click here.
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Pour the espresso into your blender. Add the banana, the condensed milk, the yogurt, the maple syrup and the ice cubes. Mix for around 20 seconds. Serve immediately.
Habla Conmigo courtesy of OSO
.5 oz Vida mezcal
.5 oz Jimador blanco
.25 oz Coffee infused ancho Reyes
.25 oz Hibiscus simple
1 oz lime
Add all ingredients into mixer. Add ice and shake vigorously. Add coffee and mulato rim. Garnish with an orange slice. For more on OSO, .
1 can condensed milk (14 ounces)
Ice cubes
Shots of room temperature espresso coffee, unsweetened made in an IMUSA Espresso Maker
First, pour 2 inches of condensed milk into the base of four, four ounce juice glasses. Pour the equivalent of one shot of coffee on top of the condensed milk in each glass. Take the remaining four shots of coffee and put them in a blender with four ice cubes. Blend in the blender until a thick foam is formed. Pour the foam into each glass carefully. Serve immediately.
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1.5 oz Sailor Jerry Rum
1.5 oz Pineapple
0.25 oz Agave
0.25 oz Lime Coconut-infused Ice Cube
3 coffee beans
Combine ingredients and shake well strain over fresh ice in a rocks glass.
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1.5 oz. Belvedere vodka
.75 oz. Dorda double chocolate
.5 oz. Kahlua
.5 oz. Agave syrup
1 oz. Espresso
Add all ingredients into mixing tin. Add ice and shake vigorously. Then strain into martini coupe. Garnish with an espresso sugar rim. For more on Bottiglia Cucina & Enoteca, .
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1 oz Café Lolita
1 oz Selvarey Cacao
1 oz Cream
Splash simple syrup
Shake hard and strain into coupe, garnish with ground nutmeg and clove.