Coffee cocktails have gone from being a niche trend to becoming a staple of the Nordic brunch. In 2025 we are seeing an explosion of creative combinations that take the classic Espresso Martini several steps further. This is no longer about mixing instant coffee with liqueur – it is about treating coffee with the same respect we give to the distilled spirits.
Where does this trend come from? Perhaps it is a reaction to brunch having become so serious. We have spent years perfecting our avocado toasts and poached eggs, but the drinks menu has often stopped at the mimosa. Now the coffee cocktail shows us that we can have fun with coffee too – while still taking it seriously.
What Makes a Good Coffee Cocktail?
There are four elements that need to work: quality coffee (ideally fresh espresso or cold brew), spirits that complement rather than dominate, balance between sweet and bitter, and texture. The last one is often overlooked, but that little foam top or silky smooth cream makes the difference between a drink and an experience.
I have been working with coffee cocktails for several years, and what fascinates me most is how much room there is for creativity. Coffee is not just one flavour – it is an entire spectrum of aromas, from fruity light roasts to deep, chocolate-tinged dark varieties. When you combine that with spirits, a world of possibilities opens up.
1. Nordic Irish Coffee
Let us start with the classic – but with a Nordic twist. Irish Coffee has been a brunch favourite since the 1950s, but we can make it better. Swap out the Irish whiskey for a Nordic aquavit for an herbal, anise-tinged dimension. Håvaldsen Triple Cask Aquavit (40%, 70 cl) works surprisingly well here – it is barrel-aged and has a softness reminiscent of whisky, but with a character of caraway and anise that lifts the coffee.
Recipe:
- 4 cl Håvaldsen Triple Cask Aquavit
- 12 cl fresh, strong filter coffee
- 1 tsp dark muscovado sugar
- 3 cl lightly whipped cream
Warm the glass with boiling water. Pour out the water, add the sugar and aquavit. Pour in the hot coffee, stir gently. Float the cream layer on top by letting it run over the back of a spoon. The key is not to mix – the cream layer should lie like a blanket over the hot coffee.
The first time I served this to guests, there was a little scepticism. Aquavit in coffee? But after the first sip everyone was sold. The anise-tinged character gives a complexity that ordinary whisky cannot manage.
2. Cold Brew Negroni
For those who want something more unexpected: combine cold brew coffee with the Negroni structure. Bitter meets bitter in the best possible way.
Recipe:
- 3 cl gin
- 2 cl Aperol (11%, 70 cl) – yes, not Campari, we want a milder bitterness
- 2 cl red vermouth
- 4 cl cold brew coffee
- Ice and orange peel
Build in a glass filled with ice. Stir gently for 20 seconds. Squeeze the orange peel over the glass and place it in as garnish. This drink is phenomenal with savoury brunch food – it cuts through fat in a way the mimosa never can.
I discovered this combination by accident during a bartender competition. I had cold brew coffee to hand, and suddenly it struck me: what if I treated it as an ingredient in a classic cocktail? The result was magical.
3. Espresso Martini 2.0 with a Baileys Twist
Espresso Martini has become a brunch staple, but let us take it to the next level. The secret? A dash of liqueur that adds texture and depth. Baileys Original Irish Cream (17%, 50 cl) is perfect here – it provides both creaminess and sweetness without needing sugar syrup.
Recipe:
- 4 cl vodka
- 3 cl fresh espresso (cooled for 30 seconds)
- 2 cl Baileys Original Irish Cream
- 3 coffee beans for garnish
Shake hard with ice for 15 seconds – you want that iconic foam. Strain into a chilled cocktail glass. Place the coffee beans on top of the foam. This version is softer and more delicate than the classic, perfect for the dessert brunch.
The shaking technique is crucial here. You need to shake hard enough to emulsify the Baileys with the espresso, but not so long that the drink becomes watered down. Practise – it takes a few attempts to find the perfect balance.
4. Maple Bourbon Coffee Fizz
American comfort meets Nordic brunch tradition. Buffalo Trace Kentucky Straight Bourbon Whiskey (40%, 70 cl) has the perfect balance of vanilla and caramel that harmonises with both coffee and maple syrup.
Recipe:
- 4 cl Buffalo Trace Bourbon
- 6 cl cold brew coffee
- 2 cl real maple syrup
- 1 cl lemon juice
- Topped with 3 cl soda water
- Ice and a lemon slice
Shake everything except the soda water with ice. Strain over fresh ice in a highball glass. Top with soda water. The little fizz effect makes this a morning drink that actually wakes you up – while still tasting wonderful.
This is my go-to when I want something refreshing but still with depth. The combination of bourbon and maple syrup is a classic for a reason, and the coffee ties it all together in an unexpected way.
5. Fernet Coffee Digestif
For the adventurous brunch guest: a bittersweet finish that also aids digestion. Fernet Branca (39%, 50 cl) is the ultimate digestif bitters, and together with coffee it becomes almost medicinally good.
Recipe:
- 2 cl Fernet Branca
- 1 cl simple syrup
- 1 cl freshly squeezed lemon juice
- 3 cl cold brew coffee
- Ice and a mint leaf
Shake everything with ice. Strain into a coupe glass. Clap the mint between your hands to release the aromas, then place on top. This is a drink that asks something of you – it is herbal, bitter and complex. But it is also incredibly satisfying.
Fernet is not for everyone, I will be honest about that. But if you enjoy bitter, complex flavours, this is a revelation. I often serve it as the conclusion to a long brunch – it cleanses the palate and puts a full stop on things in a perfect way.
Tips for Success
Always use fresh coffee – instant simply does not work when coffee is the main ingredient. Cool hot espresso for a few seconds before shaking, otherwise you will melt all the ice. Invest in proper ice – large ice cubes melt more slowly and dilute less.
Another tip: experiment with different types of coffee. A light, fruity Ethiopian coffee gives completely different results than a dark, powerful Brazilian. I recommend starting with a medium roast that has good balance, and then adjusting from there.
And remember: coffee cocktails should be enjoyed slowly. These are not shots, these are experiences. Take your time to enjoy the complexity, let the flavours develop in your mouth.
When you are standing there with your Cold Brew Negroni in one hand and a piece of focaccia in the other, while the sun filters in through the window on a late Sunday morning – that is when you know brunch has reached its full potential. It is in these moments that we can truly appreciate how far the coffee cocktail has come. From a simple Irish Coffee to an entire universe of creative combinations.
So next time you are planning brunch, skip the boring mimosa. Make something that truly surprises. Make something that has guests asking for the recipe. Make coffee cocktails.
