Brewing Spirits: A Deep Dive into Coffee Cocktails

Coffee and cocktails — two beloved worlds that collide in rich, surprising harmony. To uncover the full spectrum of what makes coffee cocktails so special, I sat down with bartender and flavor architect Alexandria Bowler, who brings both warmth and precision to every cup and coupe.

Ryan Carter: Alexandria, let’s begin with the basics. What exactly are coffee cocktails?

Alexandria Bowler: Coffee cocktails are drinks that combine coffee — hot or cold — with spirits to create something layered, aromatic, and comforting. They play on the boldness of coffee and the complexity of alcohol. The result? A drink that wakes you up and winds you down at the same time.

Ryan: Which spirits pair best with coffee?

Alexandria: Whiskey and rum are the classics — Irish coffee wouldn’t be the same without a smooth Irish whiskey. But I also love coffee with brandy, Kahlúa, tequila, even vodka. Each brings something unique. It depends on whether you want sweet, smoky, or bold.

Ryan: Can decaf coffee be used in these drinks?

Alexandria: Absolutely. If you’re sensitive to caffeine or making a nightcap, decaf works great. Just brew it strong and fresh so the flavor still shines through.

Ryan: Are there non-alcoholic versions of coffee cocktails that still feel special?

Alexandria: Definitely. A cold brew with vanilla syrup and cream is rich and satisfying. You can also mix coffee with tonic and citrus — it’s super refreshing. These mocktails have all the complexity without the booze.

Ryan: What about serving styles — how should coffee cocktails be presented?

Alexandria: It varies. Hot ones like Irish coffee go in heatproof glass, often topped with cream. Cold drinks can be served in coupes, rocks, or highballs — depending on the style. Garnishes matter too: coffee beans, citrus peels, cinnamon sticks. The presentation should match the richness of the flavor.

Ryan: What coffee cocktails should everyone know how to make?

Alexandria: Start with the Irish Coffee and the Espresso Martini — they’re crowd-pleasers. Then there’s the Black Russian, White Russian, and Mexican Coffee with tequila and Kahlúa. Cold brew cocktails are becoming very popular, too.

Ryan: Can these drinks be customized easily?

Alexandria: Totally. You can tweak the sweetness with different syrups, try various types of milk or cream, or switch up the base spirit. You can also add spices like nutmeg, cardamom, or star anise for extra dimension.

Ryan: What kind of coffee do you recommend using?

Alexandria: Fresh espresso is my go-to for intensity. But strong cold brew or French press works really well, too. The key is using high-quality, freshly brewed coffee. Stay away from old, pre-ground stuff — it’ll dull the drink.

Ryan: Are coffee cocktails good for any occasion?

Alexandria: They’re surprisingly flexible. Great for brunch, after-dinner moments, holidays, or just relaxing at home. Hot coffee cocktails are amazing in colder months, but chilled versions are perfect for summer.

Ryan: And finally — any tips for making them visually striking?

Alexandria: Use clear glassware when you can — show off those layers. Garnish with coffee beans, chocolate dust, citrus peel, or a cinnamon stick. Whipped cream adds drama. Even the shape of the glass affects aroma and vibe. Visual appeal makes the drink even more memorable.

Blending depth, warmth, and creativity, coffee cocktails are more than a trend — they’re a canvas. With every brew and pour, you’re not just mixing ingredients — you’re building a sensory experience.