Liquor Infused Coffee Drinks To Set Your Business Apart
Savvy restaurateurs and coffee stand ready to expand their range of taste bud tantalizing beverages are turning to liquor-infused coffee drinks, a quickly rising trend within the foodservice industry. Espresso service is a wise investment as consumer appreciation of a well-made coffee beverage expands. Adding a boozed-up twist can drive traffic into the doors of establishments that expand to include these boozy espresso drinks in their offerings.
Spiked Nitro Coffee
Simple and delightful, this Spiked Nitro Coffee blend tastes like a Guinness and is a cinch to make. Use an L2F Skyflo to ensure a perfectly poured drink every time. With this precision pouring instrument, it is simple to ensure consistent and profitable liquor pours with its four programmable settings. Built-in reporting tools help businesses track each pour and provide AI-driven insight in real-time, helping owners make wise choices about their business.
Streamline the process of preparing the coffee for this drink with a U-Line Nitro Infused Cold Coffee Dispenser. With two separate taps, users can quickly dispense perfectly creamy nitro brewed cold coffee from one and still cold-brewed coffee from the other. This dispenser can hold 2.5, 3, or 5-gallon coffee kegs, plus the nitrogen tank. With spare kegs on hand, this dispenser can meet the day’s demand with ease.
Method: Pour 3/4 oz of liquor (using an Irish whiskey is a great option) into the Nitro cold brew coffee. Shake gently until it foams like a carbonated beer. Serve in a chilled glass.
The espresso martini is a relatively new invention that’s quickly become a classic. Originating at Fred’s Club in London, there’s a legend that a well-known unnamed model requested something that would “wake me up and (mess) me up.” This drink certainly delivers.
Start by chilling a fresh-pulled Synesso espresso shot to prevent the ice from melting too quickly. An Ice-O-Matic machine will keep customers well supplied with nugget ice through even a bustling afternoon rush, all while using less water and energy than competitive brands.
Method: Pour 2 ounces of vodka, 1/2 oz of coffee liqueur, 1 oz of fresh-brewed espresso or cold brew concentrate, and 1/2 oz simple syrup into an ice-filled shaker. Shake until well-chilled and strain into a chilled cocktail glass.
Iced Irish Coffee
A simple classic with a little twist, a classic Irish Coffee served with Nitro cold brew over ice is a perfect boozy treat for steamy summer months. This drink does require more prep than the others, but with a Tobin Ellis Cocktail Station on deck to handle the high volume this drink will drive through the doors, the barista will have everything they need at hand to produce this elegant cocktail efficiently.
Advanced Preparation: Infuse ground espresso with Irish whiskey in a ratio of 1 tsp espresso to 2 oz whiskey per drink. Let it steep for fifteen minutes. Once steeped, strain through a coffee filter.
Method: Start with 2 oz espresso-infused whiskey in a cocktail shaker. Dissolve 2 tsp demerara sugar into 2 tsp hot water, then add to shaker alongside 3 oz cold brew. Fill with ice. Shake vigorously till well-chilled, then serve in a chilled Collins glass. Top with fresh cream.
Fabulous menus do not happen by accident; they involve equal parts tasty innovation, well-trained staff, and proper supplies. For the best results, a restaurant needs equipment that doesn’t get in the way of smooth operation, helps them deliver consistent results, and maintains the quality of the ingredients they offer.