Three Ways: Coffee Cocktails

coffee-cocktails-three-ways-crdt-stu-mullenbergIn the Pacific Northwest, coffee flows morning, noon and night, and many of the region’s bartenders use it as an ingredient in drinks that reach far beyond the usual coffee-cocktail suspects. Here are three of our current favorites.

46. An oddball assortment of ingredients combines into Hilltop Kitchen’s inventive 46 cocktail (pictured). The Tacoma, Wash., bar shakes together 1½ oz. of aged rum, ½ oz. each of banana liqueur and crème de cacao and 1 oz. of cold-brew coffee with ice before straining into a Nick and Nora glass.

Café Nico. At the Red Star Tavern in Portland, a double shot of espresso proves a sturdy base for the Café Nico. To make it, combine 4 oz. of strong-brewed coffee, 1½ oz. of your spirit of choice (brown is better here), ¾ oz. of vanilla-infused simple syrup, 2 oz. of half-and-half and a long piece of orange peel. Shake with ice and serve in an ice-filled rocks glass and top with an orange twist.

Ode to Terry. Fancy some chocolate with your coffee? The barkeeps at Little Jumbo in Victoria, B.C., add 1½ tsp. of chocolate chips to a mug filled with 1½ oz. each of pisco and Cointreau, a double shot of espresso (or 4 oz. of strong-brewed coffee) and a pinch of cinnamon and nutmeg. Layer whipped cream over the top, sprinkle with sugar and brûlée for added dramatic effect.