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International Coffee Day

October 1

As Above, So Below

1 oz Vodka 
1 oz Mr Black Cold Brew Liqueur 
¼ oz Amaretto 
½ oz Liquid Alchemist Orgeat 
2 oz Milk 

In a rocks glass with ice add all ingredients except for milk and stir for 5 seconds to combine. Add milk to a separate shaker tin and either use a hand milk frothing stick or use the spring from a hawthorne strainer to whip shake the milk into a froth. Slowly pour the frothed milk over the ice to create a separated layer of white on top, black on bottom. 

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Quincy 1950

1 oz Deadhead Chocolate Rum 
1 oz Licor 43 
½ oz Liquid Alchemist Raspberry 
1 oz Cold Brew 

Combine all ingredients in a cocktail shaker with ice. Shake and strain into a chilled coupe glass. Shave some dark chocolate over the cocktail. 

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    Raspberry Cocktail Syrup

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Going on a Dunkin’ Run

1 ½ oz Patron Anejo
½ oz Kuleana Nanea
½ oz Mario’s Hard Espresso
½ oz Liquid Alchemist Almond Orgeat
½ oz Liquid Alchemist Coconut
1 oz Cold Brew

Shake all ingredients then dump into Dunkin’ Donuts cup.

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    Coconut Cocktail Syrup

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A Wilhelm Cream

2 oz Ritual Rum Alternative 
¾ oz Jager Cold Brew
½ oz Liquid Alchemist Orgeat
1 oz Cold Brew
½ oz Heavy Cream

Shake and strain ingredients into a coupe. Garnish with espresso beans.

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    Almond Orgeat Cocktail Syrup

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Espresso Martini

2 oz Vanilla Vodka 
1 oz Liquid Alchemist Orgeat 
1 ½ oz Espresso 

Add all ingredients to a shaker tin. Shake vigorously to create a velvet-like foam. Strain into a chilled coupe glass and garnish with 3 espresso beans. 

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    Almond Orgeat Cocktail Syrup

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Michael Bolton Playlist

1 oz Silver Tequila  
1 oz Mezcal   
1 oz Liquid Alchemist Strawberry Syrup 
½ oz coffee liqueur  
1 oz Barista Style Oat Milk (Can use milk of choice, but barista style oat milk froths up best)  

Combine all ingredients in shaker with ice. Shake vigorously for 20-30 seconds to build a good froth and then strain up into a coupe style glass.  

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    Strawberry Cocktail Syrup

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Raspberry Chocolate Coffee 

½ oz Aged Rum
¾ oz Liquid Alchemist Raspberry Syrup
2 oz Brazilian Med Roast Coffee
2 oz Chocolate Stout

Add all ingredients except for heavy cream to a coffee mug. Roll ingredients between mug and a large glass to combine. Garnish with a dollop of heavy cream.

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    Ginger Cocktail Syrup

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DAYTRIPPER

2 oz   Bourbon
¾ oz  Liquid Alchemist Orgeat
¼ oz  Amaro / Fernet
2 oz   Cold Brew Coffee Concentrate 
3 dashes Chocolate Bitters
pinch Salt

Shake with ice and dump on rocks or strain up. Garnish with an orange peel. 

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    Almond Orgeat Cocktail Syrup

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On October 1st, the world comes together to celebrate International Coffee Day, a tribute to the beloved beverage that energizes our mornings and fuels our creativity. This day isn’t just about savoring your favorite cup; it’s an invitation to explore the rich tapestry of flavors and traditions that surround Coffee culture worldwide. Liquid Alchemist seizes this opportunity to introduce an exciting twist to the classic drink through its collection of cocktail recipes. These recipes are a testament to the versatility of coffee, transforming it from a morning staple into a sophisticated ingredient in evening cocktails. From the bold and robust to the smooth and creamy, each recipe is designed to delight and surprise, offering a new way to experience the depth and complexity of coffee flavors.

Celebrating this day encourages coffee lovers and cocktail enthusiasts alike to dive into the art of mixology, experimenting with Liquid Alchemist’s syrups to craft beverages that are as unique as they are delicious. It’s a day to appreciate the global journey of coffee, from the farms where the beans are harvested to the innovative cocktails that grace our glasses. Whether you’re a seasoned barista or a mixology novice, International Coffee Day is the perfect occasion to raise a glass to the rich history, vibrant culture, and endless possibilities that coffee brings to our lives.

Oaxacan Razorblade Cinco de Mayo Recipe

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