Two fantastic cocktails using Starbucks Reserve Coffee! These coffee beans are roasted in Knob Creek whiskey barrels, which makes the delicious bourbon a perfect pair. One is warm, one is chilled, but both are absolutely delicious!
Tall, Dark, and Handsome Espresso Martini
A beautifully rich Espresso Martini featuring Starbucks Reserve Coffee!
Servings: 1 martini
Ingredients
- 2 Oz Starbucks Reserve Coffee brewed double or triple strength
- 1 Oz Knob Creek Bourbon
- .5 Oz Brown Sugar Vanilla Syrup recipe below
- 2 drops Dark Chocolate Bitters
Brown Sugar Vanilla Syrup
- 1/2 cup brown sugar
- 1/2 cup water
- 1 vanilla bean substitute 1 tsp vanilla bean pasta or pure vanilla extract
Instructions
- In an ice filled cocktail shaker, add all ingredients. Shake thoroughly to combine, and strain in to coup glass.
- For the brown sugar syrup: Combine brown sugar and water in a small saucepan set over medium heat. Allow to simmer, swirling sporadically, until sugar is dissolved. Remove from heat. Using a paring knife, slice one side of the vanilla bean (but not all the way through). Add to brown sugar syrup, allowing to steep at least 20 minutes. Transfer to a glass jar or container, keeping in the refrigerator up to one week.
Maple Morning Spiked Coffee
A delicious spiked and creamy coffee featuring Starucks Reserve coffee.
Servings: 1 drink
Ingredients
- 1 Oz Maple Knob Creek Bourbon
- 3 Oz Starbucks Reserve Coffee
- Splash of cream
- Maple Spiked Whipped Cream for topping (recipe below)
- Cinnamon for topping
Maple Spiked Whipped Cream
- 1 cup heavy cream
- 1 tsp Maple Knob Creek Bourbon
- 1-2 Tbsp powdered sugar
Instructions
- Add one ounce Maple Knob Creek Bourbon in to a coffee mug. Top with freshly brewed coffee. Add a splash of cream, or the amount you normally take in your coffee. Top with Maple Spiked Whipped Cream, and sprinkle with cinnamon.
- For the maple spiked whipped cream: Add cream, bourbon, and powdered sugar to a chilled mixing bowl. Using a handheld or standing mixer, whip the cream until stiff peaks form (about 4 minutes on high). Store in refrigerator until ready to use.