It’s Fall season which means the holiday season is amongst us. And, while you may be thinking of the traditional ones, we’re looking forward to International Coffee Day on October 1st, as it is the perfect excuse to indulge in a spiked coffee. If you’re looking to spike your favorite cup of joe this season, or want something caffeinated that you can take on the go.

Grey Goose Espresso Martini

• 1 1/2 oz. Grey Goose vodka

• 1 oz. Single Origin Espresso

• 3/4 oz. Coffee Liqueur

• pinch of Salt

Shake and strain into a cocktail glass. Garnish with three coffee beans

Caramel Macchiato

• 2 oz Disaronno Velvet

• 2 oz Vanilla Vodka

• 1 oz Tia Maria Cold Brew

• 2 Scoops of Vanilla Ice Cream

• Garnish: Caramel

Add Disaronno Velvet, Tia Maria Cold Brew, and Vanilla Vodka to a blender with two scoops of vanilla ice cream. Blend together, garnish with a caramel drizzle and enjoy with a straw.

Salted Caramel Espresso Martini

• 0.75 oz. Whiskeysmith Co. Salted Caramel Flavored Whiskey

• 1 oz. Nooku Bourbon Cream

• 1 oz. Cold Brew

• 0.5 oz. Vodka

• 1 dash Angostura Bitters

• 1 Orange Peel

Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 20 seconds. Double strain into chilled coupe cocktail glass. Garnish with ground espresso.

Velvet Espresso Martini

• 1 part Disaronno Velvet

• 1/2 part Tia Maria

• 1/2 part Vodka

Mix ingredients with a shaker and ice if wanted. Pour into a glass and enjoy.

Espresso Heaven

• 1.5 oz Barbancourt Rhum 3 Star

• 1 oz fresh brewed espresso

• .25 oz vanilla simple syrup

• 1 oz Mr Black coffee liqueur

• .5 oz full fat oatly oat milk

• topped with **café batido foam & chocolate covered espresso beans.

To make the foam: mix 2 tbsp café batido instant coffee with 2 tbsp water & 1 tbsp vanilla simple syrup and blend until thick.

Recipe By: Laura Pica @boozy_bartender

Media Noche

• 1 oz Santa Teresa 1796

• 2 Parts D'USSÉ VSOP Cognac

• 1 1/2 Parts Café Bustelo Espresso (Chilled)

• 3/4 Part Simple Syrup

• 1/2 Part Half & Half

• 1/2 Part Coconut Milk

Add D'USSÉ, espresso, simple syrup, half & half and coconut milk into a shaker with ice. Shake and strain into a chilled martini cocktail glass.

Everglades by Santa Teresa 1796

• 1 oz Santa Teresa 1796

• 1.5 oz Cold Brew Coffee

• 1 oz Rosemary syrup

• 0.5 oz Fresh Lime Juice

Add all ingredients into mixing tin. Add ice and shake for 15 seconds. Strain into Hurricane glass. Add ice and garnish with dehydrated lime slice and rosemary.