You ought to find this area of our web site very useful even at home. The recipes found here are professional bar tested and are known around the world. Let your imagination and budget amaze your guest at your next gathering or back yard event.

We do hope you enjoy the drink recipes found here and be sure to ask for your favorite the next time you visit us at the lounge.

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1 part Coca-Cola
1 part Gordon's Gin
2 splashes Kronenbourg Beer

Pour Gordon's Gin and Kronenbourg beer 
(it MUST be Kronenbourg) into a coffee 
cup or a glass. Add Coca-Cola until it 
acquires the right taste.

Irish Coffee Cup

ABERDEEN ANGUS

1/2 oz. Lime Juice
1/2 oz. Heather Honey
Boiling Water
2 oz. Scotch
1 oz. Drambuie®

Pur lime juice and honey into a heat-proof 
mug, add a little boiling water, and stir until 
honey is dissolved.  Add scotch.  Warm 
Drambuie in a small ladle, ignite, and pour 
blazing into mug.  Fill with boiling water 
and stir.

Irish Coffee Cup

APPLE BARREL APRES-SKI TODDY

1 1/2 oz. DeKuyper Apple Barrel Schnapps®
1 oz. Brandy
1 cup Apple Cider
1 tsp. Honey
cinnamon stick

Mix all ingredients in a saucepan and heat 
until simmering, but do not boil.  Pour into 
a mug that has been rinsed in boiling water.

Irish Coffee Cup

APPLE TODDY

1 1/2 oz. Apple Brandy
Hot Apple Cider

Pour cider over brandy & garnish with a 
cinnamon stick.

Irish Coffee Cup

BARRIER BREAKER

1 1/2 oz. Dark Rum
1/2 oz. Galliano®
2 tsp. Brown Creme de Cacao
4 oz. Coffee 
Crushed Ice

Pour all of the ingreedients into an Irish coffee 
glass filled with crushed ice.  Stir well.

Irish Coffee Cup

BLACK GOLD

4 oz. Coffee 
1/4 oz. Triple Sec 
1/4 oz. Amaretto
1/4 oz. Irish Cream
1/4 oz. hazelnut liqueur
1 dash Cinnamon Schnapps

pour all ingredients except coffee and 
cinnamon schnapps into irish coffee glass, 
add coffee and schnapps and stir, top 
with whipped cream and shaved chocolate. 
Garnish with cinnamon stick as a stirrer.

Irish Coffee Cup

BLUEBERRY TEA #2

1 oz. Amaretto
1/2 oz. Grand Marnier®
1/2 cup Black Currant Tea

Pour amaretto and grand marnier in the glass 
Add hot tea

Irish Coffee Cup

BUN WARMER

3/4 oz. Apricot Brandy
3/4 oz. Southern Comfort®
Hot Apple Cider

Add the brandy and Southern Comfort in a 
coffee mug.Fill the mug with hot cider. Garnish 
with cinnamonstick.

Irish Coffee Cup

CAFÉ AMARETTO2

1 cup Black Coffee 
1 oz. Amaretto
1/2 oz. Cognac
1 tbs. Whipped Cream

Pour amaretto into coffee and stir well. Float 
cognac on top, using the back of a spoon, 
and top with a generous portion of whipped 
cream.

Irish Coffee Cup

CAFE BOOM BOOM

0.33 oz. Frangelico
0.33 oz. Irish Cream

Pinch of Frangelico, dash of Irish creme and 
a splash of Brandy fill with strong coffee or 
cappichino

Irish Coffee Cup

CAFÉ BRÛLOT GRAND MARNIER

2 Sugar Cubes cinnamon stick
8 cloves
Outer Peel of Orange 
Outer Peel of Lemon 
Small Piece of Vanilla Bean
3 oz. Grand Marnier®
2 oz. Cognac
1 Pint Black Coffee 
2 cinnamon stick

Put all ingredients, except spirits and coffee, 
in a brûlot bowl or a chafing dish.  Moisten 
sugar cubes with a little water and mash into 
orange and lemon peels with a muddler or 
heavy spoon.  Add warmed Grand Marnier and 
cognac and mix well.  Place a small sugar 
cube in a ladle and add a tbsp. of cognac that 
has been warmed.  Ignite and pour blazing into 
bowl.  After a few seconds pour in coffee and stir.

Irish Coffee Cup

CAFE INSTABUL

1.75 cup Water
0.25 cup Sugar 
3 tbs. Coffee 

A combination of Ethiopean Harrar and Tanzanian 
Peaberry coffees are often used for this kind of 
brew - also known as Turkish Coffee.  Measure 
water into copper or brass-and-tin ibrik or saucepan. 
Add sugar and bring to boil.  Stir in coffee; bring 
to boil. Allow the beverage to boil up to 3 more 
times, removing from heat each time.  Sprinkle 
with a few drops of cold water. Serve in demitasse 
cups. 

Irish Coffee Cup

CAFÉ JEAVONS

1 tsp. Coconut Syrup
Black Coffee 
1 oz. Dark Rum
1 oz. Cognac
Orange Peel
1 Generous Tbsp. Vanilla Ice Cream
Pinch Cinnamon 

Pour coconut syrup and hot coffee into a large, 
heat-proof mug that has been rinsed with hot 
water.  Stir until syrup is dissolved.  Add rum, 
cognac, orange peel, and ice cream float. 
Sprinkle with cinnamon.

Irish Coffee Cup

CAFE ROYALE

4 tsp. Brandy
0.75 cup Coffee 
1 Sugar Cube

Pour coffee into warmed mug.  Float 2 teaspoons 
brandy on coffee. Put remaining 2 tsps brandy into 
a tblsp w/sugar cube.  Warm spoon over hot coffee. 
With a match, carefully ignite brandy in tsp. Slowly 
lower spoon into coffee to ignite floating brandy.

Irish Coffee Cup

CAFE ROYALE (2)

1 Cube Sugar 
1 To Taste Brandy
1 cup of Coffee 
1 To Taste Kahlua®

Put cube of sugar, well soaked with brandy, in 
teaspoon and hold so that it will rest in top of the 
cup of coffee and ignite. Hold until flame burns out. 
Drop contents in coffee.

Irish Coffee Cup

CAFE SONIA

3/4 oz. Metaxa 7-Star
1/2 oz. Amaretto
1/2 oz. Tia Maria®
Splash Heavy Cream
dash Vanilla Extract
4 oz. Coffee 

mix in heat proof mug

Irish Coffee Cup

CAFE THEATRE

1 fill Hot Coffee
1 Whipped Cream
0.5 oz. white creme de cacao
1 dash Dark Creme De Cacao
1 dash Frangelico
0.5 oz. Irish Cream

Pour Bailey's and white creme de cacao into 
a mug. Add coffee to nearly fill the cup and add 
the Frangelico and dark creme de cacao. Top 
with whipped cream and garnish with a cinnamon 
stick.

Irish Coffee Cup

CALYPSO COFFEE

1.5 oz. Tia Maria®
0.5 oz. Dark Rum
4 oz. Black Coffee 
2 oz. Cream

Pour all ingredients, except the Cream into an 
Irish Coffee glass.  Stir well.  Carefully float the 
Cream on top of the drink.

Irish Coffee Cup

CAMPTON PLACE CAFE SONIA

Top With Cream
2 dashes Vanilla Extract
0.75 oz. Metaxa 7-Star
0.5 oz. Amaretto
0.5 oz. Tia Maria®
1 cup Coffee 
To Taste Sugar 

Lightly beat cream with few drops vanilla. Reserve.
To warmed 7-oz. mug, add Metaxa, amaretto, and 
Tia Maria. Pour in coffee.  Taste for sweetness; 
add sugar if desired. Top with beaten cream. 

Irish Coffee Cup

CAPETOWN COFFEE

1 cup Black Coffee 
1 tbs. Coconut Cream
1 1/2 oz. Whiskey
1 tbs. Whipped Cream

In a warmed mug put hot coffee and coconut 
cream and stir until cream is dissolved.  Add 
whiskey, stir, and top with whipped cream.

Irish Coffee Cup

CAPPUCCINO SAUSALITO

1/2 oz. Amaretto
1/2 oz. Kahlua®
1/2 cups Coffee 
1/2 cups Hot Cocoa

mix in heat proof mug, garnish with whipped 
cream

Irish Coffee Cup

CARIBBEAN COFFEE

2 oz. Dark Rum
4 oz. Black Coffee 
1 tsp. Sugar
2 oz. Cream

Pour all ingredients, except the Cream into an 
Irish Coffee glass.  Stir well.  Carefully float the 
Cream on top of the drink.

Irish Coffee Cup

CHARRO

0.67 oz. strong Coffee
1.33 oz. evaporated milk
1 oz. Jose Cuervo® Tequila

Fill a mixing glass with crushed ice (about 4 oz.) 
and add all ingredients. Shake and strain into a 
glass that has been half filled with ice.

Irish Coffee Cup

CHOCOLATE BEVERAGE

6 cups Milk 
3 oz. Chocolate
1 tsp. Cinnamon 
3 Egg (beaten)

Boil milk in the top of a deep double boiler five 
minutes. Remove from fire and add chocolate, 
mixed with the cinnamon, a little at a time, 
beating with molinillo or egg beater after each 
addition. When the chocolate is thoroughly 
blended, heat to the boiling point. Place over 
bottom of double boiler and add eggs, whipping 
constantly, until they are thoroughly blended 
and the mixture is frothing. Serve in coffee mug. 
Serves eight.

Irish Coffee Cup

CHOCOLATE COFFEE KISS

3/4 oz. Coffee Liqueur
3/4 oz. Irish Cream
1 Splash Brown Creme de Cacao
1 Splash Grand Marnier®
1 1/2 oz. Chocolate Syrup
4 oz. Coffee 

pour liqueurs and syrup into irish coffee glass 
and fill with coffee, top with whipped cream 
and garnish with shaved chocolate and cherry

Irish Coffee Cup

CHOCOLATE STRAWBERRY

1 oz. Tequila Rose
1/2 oz. Chocolate Liqueur
6 oz. Hot Coffee

Blend together and server in specialty glass or 
coffee mug.  Top with a dollop of whipped cream.

Irish Coffee Cup

CHOKLAD PRINS BERTIL

1 cup Hot Cocoa
1 1/2 oz. Triple Sec 
1/2 oz. Cognac
1 Heaping Tbsp. Whipped Cream

Scald a heat-proof mug with gboiling water and 
fill with steaming hot chocolate.  Add Grand 
Marnier or tiple sec and cognac and stir well. 
Top with whipped cream.

Irish Coffee Cup

CHUMP

1.5 oz. Dark Rum
0.5 oz. Tia Maria®
1 oz. Light Cream
4 oz. Coffee 

Fill a shaker half full with ice cubes.  Pour all 
ingredients into shaker and shake well.  Fill an 
Irish Coffee glass almost full of crushed ice and 
strain drink into Irish coffee glass.

Irish Coffee Cup

CIDER

6 oz. Hot Apple Cider
2 oz. Captain Morgan's Spiced Rum®

Mix Cider and HeatAdd Spiced Rum when hot

Irish Coffee Cup

CIDERIFIC

3 cups Amber Rum
7 1/2 cups Hot Apple Cider

Bring cider to a boil, remove from heat and add 
rum. Ladle into mugs, add 1 Tsp. butter per mug, 
then add 1 cinnamon stick and 1 whole clove. 
Serves 10-12

Irish Coffee Cup

1 1/4 oz. Captain Morgan's Spiced Rum®
6 oz. Hot Apple Cider
1 oz. Irish Cream
1 oz. Goldschlager®

Rim glass with sugar and cinnamon. Add hot 
cider and rum.

Irish Coffee Cup

CLEAR ESPRESSO

2 oz. Espresso
1 oz. Grain Alcohol

Serve. 

Irish Coffee Cup

COFFEE FLING

1 oz. Scotch
fill With Coffee 
To Taste Sugar 
Lemon 

Pour liquer into cup.  Add hot coffee to fill, or 
to taste.  Stir.  Add sugar; if desired. Twist 
lemon peel over cup to release oils, then discard. 

Irish Coffee Cup

COFFEE GROG

1 tsp. Butter
1 tbs. Brown Sugar
ground Nutmeg
12 cloves
4 cinnamon stick
4 Small Slices Lemon Peel 
4 Small Slices Orange Peel
1 cup Dark Rum
Black Coffee 
Whipped Cream

Cream butter with brown sugar and several 
pinches of nutmeg and into each of 4 flameproof 
mugs add some of the butter-sugar mixture, 3 
cloves, and 1 each cinnamon stick, lemon peel, 
orange peel, and 2 oz. of rum.  Stir well and ignite 
and blaze of a few seconds.  Pour in coffee and 
stir well.  Top with whipped cream if you wish.

Irish Coffee Cup

COFFEE ROYALE

4 oz. Black Coffee 
1 tsp. Granulated Sugar
2 oz. Brandy
2 oz. Heavy Cream

Pour the coffee into an Irish coffee glass. 
Add the sugar and stir to dissolve.  Add the 
brandy and stir.  Pour the cream carefully 
over the back of a teaspoon so that it floats 
on top of the drink.

Irish Coffee Cup

COFFEE, DANISH

1 Hot Coffee
2 oz. Haagen Dazs® Cream Liqueur
Whipped Cream

Irish Coffee Cup

COFFEE, FRITZES

3/4 oz. Frangelico
3/4 oz. Irish Cream
Coffee 

Irish Coffee Cup

COFFEE, JAMOCHA

1 1/2 oz. Jamaican Rum
1/2 tsp. Sugar 
Cinnamon 
1 tbs. Whipped Cream
Hot Coffee

Pour the coffee over the rum & spices, top 
with whipped cream

Irish Coffee Cup

COMFORTABLE COFFEE COCKTAIL

1 1/2 oz. Southern Comfort®
1 oz. Kahlua®
Several Dashes Orange Bitters
Lemon Peel 
Orange Peel
Pinch Cinnamon 

In a saucepan, heat 2 oz. of water and all 
other ingredients, except cinnamon, to the 
simmering point.  Pour into a warmed, 
heat-proof mug and sprinkle with powdered 
cinnamon.

Irish Coffee Cup

CUERVO MOCHA MELT

1 oz. Jose Cuervo® Tequila
5 oz. Hot Coffee
1 Hot Cocoa Mix
1/2 oz. Coffee Brandy

Top with whipped cream.

Irish Coffee Cup

DARING DYLAN

2 oz. Jose Cuervo® Tequila
1 oz. Kahlua®
Crushed Ice
4 oz. Mexican Hot Cocoa

Let the Mexican hot chocolate cool to room 
temperature.  Pour all of the ingredients into 
an Irish coffee glass almost filled with crushed 
ice.  Stir well.

Irish Coffee Cup

DEROSIER'S 19TH HOLE

1 oz. Anejo Rum
1/2 oz. Bourbon 
2 tsp. Brown Creme de Cacao
2 tsp. Drambuie®
4 oz. Black Coffee 
2 oz. Heavy Cream

Pour the rum, bourbon, creme de cacao, 
Drambuie, and coffee into an Irish coffe glass. 
Pour the cream carefully over the back of a 
teaspoon so that it floats on top of the drink.

Irish Coffee Cup

EASY T

1.5 shots Southern Comfort®
1 tsp. Sugar 
16.0 oz. Tea 

Dissolve sugar into hot tea and add Southern 
Comfort.

Irish Coffee Cup

FIVE BEFORE FLYING

1/2 oz. Bourbon 
1/2 oz. Southern Comfort®
1/2 oz. Creme de Banana 
2 tsp. Brandy
2 tsp. Creme de Cacao 
4 oz. Coffee 
2 oz. Heavy Cream

Pour the bourbon, Southern Comfort, creme de 
bananes, brandy, creme de cacao, and coffee 
into an Irish coffee glass.  Pour the cream 
carefully over the back of a teaspoon, so that it 
floats on top of the drink.

Irish Coffee Cup

FRANZISKA

2 oz Milk 
3/4 oz Cream
3/4 oz maracuja Passion fruit juice
1/4 oz Mango syrup
1 tblsp Honey

Heat and stir until the honey is dissolved.

Irish Coffee Cup

FRAPPÉ

1/2 cup Coffee 
1/2 cup Milk 
2 tsp. Sugar 

Mix together.  Blend at highest blender speed 
for about 1 minute.  Pour into a glass and drink 
with a straw. Notes: This works best if everything 
is cold (if you make fresh coffee, mix it with the 
milk and let it sit in the fridge for 1/2 hour. If it is 
not frothy, add more milk, or even just some more 
milk powder. The froth gradually turns to liquid at 
the bottom of the glass, so you will find that you 
can sit and drink this for about 1/2 hour, with 
more iced coffee continually appearing at the 
bottom.  Very refreshing.

Irish Coffee Cup

FREAKY E

1 oz. Amaretto
5 oz. Coffee 
0.5 oz. Grain Alcohol
2 oz. Vodka

Add grain alcohol to Vodka and then amaretto to 
coffee.  Mix all ingredients together really damn 
well. Prepare to FREAK!

Irish Coffee Cup

FRENCH COFFEE

1 Cube Sugar 
1 cup of Coffee 
1 To Taste Grand Marnier®

Same procedure as Spanish coffee substituting 
Grand Marnier for Kahlua and brandy. 

Irish Coffee Cup

FUZZY ASSHOLE

1/2 Coffee 
1/2 Peach Schnapps

fill coffe mug half full of coffee.  Fill the other half 
full of  Peach Schnapps.  Stir and drink while hot.

Irish Coffee Cup

FUZZY DICK

1 Part Kahlua®
1 Part Grand Marnier®

Fill with coffee.  Top with whip cream.  Serve in 
coffee glass. Don't forget to specify if that's 
"straight up" or "on the rocks". 

Irish Coffee Cup

FUZZY NUT

1/2 oz. DeKuyper Peachtree Schnapps®
1/2 oz. Amaretto
5 oz. Hot Cocoa
Marshmallows
Pinch Cinnamon 

Combine Peachtree Schnapps, amaretto, and 
hot chocolate in a warm mug and stir.  Garnish 
with marshmallow or dollop of whipped cream 
and sprinkle ground cinnamon on top.

Irish Coffee Cup

GALLIANO HOTSHOT

2 Parts Galliano®
2 Parts Coffee 
1 Part Heavy Cream
1 Nutmeg 

Layer Galliano, then hot coffee, then cream. 
Sprinkle with a pinch  of nutmeg.

Irish Coffee Cup

GLOGG #2

1/2 Raisins
1/3 Sugar 
1/4 Almonds
12 cloves
6 Cardamon
2 cinnamon stick
2 Orange Peel
1 1/3 Water
3 Dry Red Wine
3 Tawny Port
1 1/2 Brandy

Combine all the non-alcoholic ingredients in a 
heavy enamel or stainless steel saucepan, 
bring to a boil and simmer 5 minutes. Add the
red wine and the port and bring to a boil again. 
Remove from heat and let steep, covered, for at 
least 2 hours. Then bring back to a simmer, add 
the brandy, and heat for 1 minute. If you want to 
be fancy you can put it into a warmed metal 
bowl, turn down the lights and ignite it before 
serving.

Irish Coffee Cup

GLOGG - GRANDFATHER'S

1 Red Wine
1/2 Madeira 
5 cloves
2 cinnamon stick
10 Sugar 
Raisins

Mix wine and spices, and heat it under cover 
some minutes on low heat - DO NOT BOIL. 
Add sugar, lemon peel and stir. Keep on heat 
and covered for a few more minutes. Serve 
with raisins and almonds. (You have to throw 
the almonds in boiling water for maybe a minute, 
and peel of the brown 'coating'. They should 
be white for use with glogg.)

Irish Coffee Cup

GLOGG IN THE MICROWAVE

1 Cote du Rhone (or equal)
3 Cinnamon 
8 cloves
1/2 dl. Sugar 
1/2 Lemon Juice

Mix all ingredients, except for the lemonslices, 
in a jug. Heat it (using a lid) on full power for 5-6 
minutes or, if you are using a temperature meter, 
75'C. Stir, until the sugar is dissolved. Serve in a 
small cup, with a slice of lemon for decoration.

Irish Coffee Cup

GLÜHWEIN

5 oz. Madeira 
Lemon Peel 
Orange Peel
cinnamon stick
Several cloves
Pinch Of Nutmeg 
1 tsp. Honey

Heat all ingredients in a saucepan and stir 
until honey is dissolved.  Do not boil.  Serve 
in a warmed, heat-proof mug.

Irish Coffee Cup

GODIVA IRISH COFFEE

4 oz. Coffee 
1.5 oz. Godiva® Liqueur
0.75 oz. Irish Cream

Pour in mug. Stir. Garnish with whipped cream.

Irish Coffee Cup

GOLDEN GROG

3/4 oz. Rye
3/4 oz. Bacardi Gold Reserve®
3/4 oz. Cointreau®
1 tsp. Orgeat Syrup 
Boiling Water
cinnamon stick
Lemon Slice

Put rye, rum, Cointreau, and syrup into a 
warmed, heat-proof mug, fill with boiling 
water, and stir well.  Garnish with cinnamon 
stick and lemon or orange slice.

Irish Coffee Cup

GOOD GOLLY

1 1/2 oz. Dark Rum
1/2 oz. Galliano®
2 tsp. Brown Creme de Cacao
4 oz. Black Coffee 
2 oz. Heavy Cream

Pour the rum, Galliano, creme de cacao, 
and coffee into an Irish coffee glass.  Stir well. 
Pour the cream carefully over the back of a 
teaspoon so that it floats on top of the drink.

Irish Coffee Cup

GRACIOUS ENJEE

1 1/2 oz. Bourbon 
1/2 oz. Southern Comfort®
2 tsp. Brown Creme de Cacao
4 oz. Hot Malted Milk

Pour all of the ingredients into a coffee mug. 
Stir well.

Irish Coffee Cup