Coffee cocktails for Cinco de Mayo

Cinco de Mayo is here, but we're calling it Coffee de Mayo and celebrating the best way we know how.

The holiday not only celebrates an important day in Mexican freedom, but it's also a great excuse to drink coffee... among other things. Make it a forgettable (yet energetic one) one with these caffeinated cocktail recipes below:

Anthora Pilsner

Leo Robitschek of New York's Eleven Madison Park channels a classic Italian drink with an espresso that has more than just a lemon twist.

What you'll need:

-1/2 ounce cane syrup (see note above)

-3/4 ounce fresh lemon juice

-3/4 ounce Joyride cold brew coffee

-1/2 ounce Krogstad aquavit

-3/4 ounce Punt e Mes

-1/4 ounce Averna

-Garnish: mint sprig and grapefruit twist

Mix cane syrup, lemon juice, our cold brew coffee, aquavit, Punt e Mes and Averna in a mixing glass and fill with ice. Stir until well chilled, about 20 seconds. Then strain into a glass filled with crushed ice. Top it with a garnish of mint sprig and a grapefruit twist. (Adapted from Seriouseats.com)

The Blind Abott

A cinnamony take on traditional ice coffee with just the right amount of spice and everything nice.

What you'll need:

-1 1/2ouncesTullamore Dew Irish whiskey

-1ounce of Joyride cold brew coffee

-3/4ounceGalliano Ristretto

-1/2 ounceCinnamon Syrup

-3dashesAngostura bitters

-Whipped cream and ground cinnamon (for serving)

Combine whiskey, Joyride cold brew, liqueur, cinnamon syrup and bitters in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into an Irish coffee glass and finish it off with whipped cream and ground cinnamon. (Adapted from BonAppetit.com)

http://www.bonappetit.com/recipe/blind-abbot
http://www.bonappetit.com/recipe/blind-abbot

Cold Brew Gin and Tonic 

It's easy and delicious, just fill a glass with ice and pour equal parts gin and Joyride cold brew and 3 parts tonic water. Voila, enjoy! (Adapted from Sprudge.com)

iced-tea-241504_12801.jpg

Blog post written by Marketing Coordinator, Nadia Sikander