Spirit Bear Coffee Recipes

Cold drinks for hot summer days

Nothing quite tastes like a ice cold coffee. Cold brew, iced coffee, sweet iced latte, the options seem endless. Spirit Bear Coffee is the perfect base for a cold drink on that hot summer day.

Ingredients:

  • 4 oz cold espresso or strong coffee
  • 2-3 oz chocolate syrup
  • 1.5 teaspoons vanilla flavoured syrup
  • 4 oz milk
  • 3 cups crushed ice
  • Whipped cream for garnish
  • Small pieces of chocolate for garnish

Instructions:

Place the espresso, syrups, milk, and crushed ice in a blender. Blend until the mixture is slushy. Pour into a chilled tall 12 oz glass. Garnish with mounds of whipped cream and small pieces of chocolate.

Ingredients:

  • 1 oz premium tequila-based coffee-flavoured liqueur
  • 1 oz premium vodka
  • 1 oz Irish cream liqueur
  • 6 oz vanilla ice cream
  • Whipped cream for garnish
  • Ground chocolate sprinkles for garnish
  • 1 maraschino cherry for garnish

Instructions:

Blend the alcohol with the ice cream in a blender until creamy. Serve in a chilled pilsner glass. Garnish with whipped cream, ground chocolate, sprinkles, and a cherry.

Ingredients:

  • 1/3 cup sweetened condensed milk
  • 3 tablespoons medium-grind french roast coffee
  • ¾ cup boiling water
  • 4 oz crushed ice
  • Ground cinnamon, for garnish

Instructions:

Place the condensed milk in an 8 oz tempered glass or mug. Place over the mug a cone-shaped coffee filter containing the ground coffee. Pour the boiling water onto the ground coffee and allow the brewed coffee to slowly drip into the milk. Stir up the milk from the bottom of the glass and continue stirring rapidly until well blended. Place the crushed ice in a chilled tall, slender 12-ounce highball glass. Pour the coffee mixture over the ice. Sprinkle with a touch of cinnamon, and serve.

Ingredients:

  • 1 oz premium tequila-based coffee-flavoured liqueur
  • 1 oz premium vodka
  • 1 oz Irish cream lequeur
  • 6 oz Whipped cream for garnish
  • Ground chocolate sprinkles for garnish
  • 1 maraschino cherry for garnish

Instructions:

Blend the alcohol with the ice cream in a blender until creamy. Serve in a chilled pilsner glass. Garnish with whipped cream, ground chocolate, sprinkles, and a cherry.

Ingredients:

  • 2 cups cold espresso or strong coffee
  • 2 cups coffee ice cream or sorbet
  • 1 ¼ cups milk
  • 6 cups crushed ice
  • Whipped cream, for garnish
  • Ground cinnamon, for garnish
  • Cocoa powder, for garnish

Instructions:

Place the espresso, ice cream, milk, and ice in a blender, and blend until smooth. Pour into six chilled stemmed coffee or ice cream glasses. Top with a dollop of whipped cream and sprinkle with cinnamon and cocoa powder. For a mocha cappuccino smoothie, substitute ice cream for the coffee ice cream, and chocolate milk for the regular milk. Garnish with milk and chocolate shavings.




Boozy drinks for cold winter nights

Add a little warmth to your coffee routine, shake it up a little, James Bond style. Or stir if you prefere. But really the essence we're adding is a little boozy-ness to kick it up a little. Lucky for you, we've put together some recipes we know you'll want to try.

Ingredients:

  • 2-4 oz cold espresso or fresh-pressed coffee
  • 1-2 oz vanilla flavoured vodka
  • 6-8 ice cubes
  • A dash of half and half

Instructions:

Place all the ingredients in a martini shaker. Shake vigorously for 15 seconds. Strain into a chilled martini glass. Serve, and sip slowly.

Ingredients:

  • 1 oz premium tequila-based coffee-flavoured liqueur
  • 1.5 oz Papa's Pilar Dark Rum
  • .5 oz Miami Club Cuban Coee Liqueur
  • .5 oz Licor 431 dash simple syrup
  • 2 dashes Bitter Truth chocolate bitters

Instructions:

In a shaker, add all the ingredients, shake vigorously, then pour into a rocks glass with a large ice cube.

Ingredients:

  • Sugar for garnish
  • Cocoa powder, for garnish
  • Simple sugar syrup for garnish
  • ¾ cup crushed ice
  • ¾ oz vanilla-avoured vodka
  • ¾ oz amaretto
  • ½ oz espresso syrup
  • ½ oz half and half

Instructions:

Mix together and sugar and the cocoa powder on a plate. Dip the rim of a chilled martini glass into a separate small, at dish of simple sugar syrup to form a base coat. Quickly dip the rim into the plate of the cocoa mixture, coating well. Now you have an attractive rimmed martini glass. Fill a cocktail shaker with the ice. Add all the remaining ingredients and shake well. Strain into the cocoa-decorated martini glass.

Ingredients:

  • 2 oz Tullamore D.E.W. Original
  • 1 tsp ground espresso
  • 2 tsp demerara sugar
  • 2 tsp hot water
  • 3 oz cold brew coffee
  • Fresh cream

Instructions:

Combine whiskey and espresso in a small bowl and let stand for 15 minutes. Strain through a coffee lter into a cocktail shaker. Meanwhile, stir sugar and hot water until dissolved then add to the shaker with cold brew and ice. Shake, strain, and serve up in a Collins glass. Top with cream.

Ingredients:

  • .5 shot Brandy
  • .5 shot Grand Marnier
  • .5 shot Kahlua
  • 4-5 oz hot coffee
  • 1 orange peel
  • .5 cup whipped cream
  • .5 tsp sugar

Instructions:

Put the whipped cream in either a bowl and whip with a whisk (electric or otherwise) or you can put it in the blender. Whip until soft peaks and then add sugar to taste. Take your orange peel and lightly "burn" with a lighter. This will help the oils come out and will avour the coee later. Pour the brandy, Grand Marnier, Kalua, and freshly brewed coffee in a mug. Stir with the orange peel. Spoon some whipped cream on top.

Ingredients:

  • 1.5 oz Anchor Distilling Christmas Spirit
  • .5 oz espresso
  • .25 oz Tempus Fugit Spirits Crème de Cacao
  • .25 oz Tempus Fugit Spirits Crème de Menthe
  • .5 oz heavy cream
  • 2 dashes Angostura bitters

Instructions:

Shake well and strain over new ice into rocks glass. Garnish with a mini candy cane.

Ingredients:

  • 1 oz Pierre Ferrand 1840 cognac
  • 1 oz Luxardo Cherry Liqueur
  • .25 oz Cinnamon Syrup
  • Coffee

Instructions:

Mix all ingredients and top with coffee, whipped cream, and powdered cinnamon.

Ingredients:

  • 1 oz Kahlúa
  • 1 oz Absolut Vodka
  • 1 oz cream
  • Top with Cola

Instructions:

Shake the alcohol and cream with ice. Strain into a short glass with lots of ice, but make sure not to fill it to the brim. Leave some space to top it off with cola.

Ingredients:

  • 1.5 oz Frapin 1270
  • .5 oz Grand Marnier
  • .5 oz Amaro
  • 1 oz Cold Brew
  • .5 oz Demerara Syrup

Instructions:

Combine ingredients and shake vigorously. Strain into a brandy snifter and garnish with 2-3 coffee beans.

Ingredients:

  • .25 oz rich demerara syrup
  • .75 oz Meletti
  • .75 oz 1776 Rye
  • 4 oz brewed coffee

Instructions:

In a preheated 7 oz. glass, add the Demerara syrup, Meletti, rye, and brewed coee. Stir. For a whipped topping, lightly whip cold cream and Demerara syrup in a squeeze bottle. Float ¼-inch of cream on top of the drink with a bar spoon and finish with atomized Angostura bitters.

Ingredients:

  • 1.5 parts Havana Club Añejo Clásico Rum
  • .75 part cold brew
  • .5 part Giard Banana Liqueur
  • 3 drops of ginger bitters
  • 1 drop of vanilla extract

Instructions:

Shake all ingredients together with ice and strain into a coupe glass. Garnish with a banana chip.

Ingredients:

  • 2 oz vanilla vodka
  • .5 oz cream de cocoa
  • 1 oz Kahlúa
  • 1 scoop vanilla ice cream

Instructions:

Add two ounces of vanilla vodka, half an ounce of creme de cocoa, and one ounce of Kahlúa into a shaker. Drop in about 3 ice cubes. Close the shaker and shake until the liquid is chilled. Pour mixture into a martini glass and top it o with vanilla ice cream. Serve with a spoon and enjoy.

Ingredients:

  • 2.5 cups freshly brewed coffee
  • .5 cup heavy cream
  • .5 cup Kahlúa or other coffee-flavoured liqueur, or to taste
  • .25 cup vodka, or to taste
  • Whipped heavy cream for garnish if desired

Instructions:

In a saucepan stir together the coee, the 1/2 cup cream, the Kahlúa, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.

Ingredients:

  • 2 oz spiced and buttered Captain Morgan's rum**
  • .75 oz ginger syrup
  • 1 oz half and half
  • Top with black coffee
  • Garnish with whipped cream and a ginger snap

Buttered Rum:

  • 1 bottle Captain Morgan's rum
  • 4 oz unsalted butter
  • 2 tbsp maple syrup
  • 2 tbsp granulated sugar
  • 2 tsp cinnamon
  • 10 cloves

Instructions:

Place all ingredients except rum in a pot and bring to a simmer till butter is melted. Slowly stir in rum. Pour into a casserole dish and place in the freezer for 35 minutes. Skim butter fat from surface. Pour through a fine mesh strainer.

Ingredients:

  • 2 oz sweet vermouth, preferably Italian
  • 1.5 oz amaro (preferably Averna)
  • 1.5 oz strong cold-brew coffee
  • 1 oz simple syrup
  • Club soda
  • Orange wheel (for serving)

Instructions:

Mix vermouth, amaro, coffee, and simple syrup in a tumbler. Add ice to fill and top off with club soda. Garnish with orange wheel.

Ingredients:

  • 1.5 oz Jack Daniel's Single Barrel whiskey
  • .5 oz peppermint Syrup*
  • Hot coffee
  • Lightly chipped cream

Peppermint Syrup

Crush candy cane and measure one cup, heat with one cup water until candy dissolves. Let cool and store in glass.

Instructions:

Add Jack and sugar to a warm glass. Add coffee and top with cream. Sprinkle crushed candy cane on top.

Ingredients:

  • 1 double shot espresso (about 2 oz.), room temperature
  • 1 oz bourbon or rye whiskey
  • .25 oz simple syrup
  • A dash of Peychaud's bitters
  • 1 1-inch piece of lemon peel

Instructions:

Combine espresso, bourbon, simple syrup, and bitters in a shaker and fill with ice. Stir with a bar spoon for 30 seconds and strain into a rocks glass filled with ice. Twist lemon peel over the drink and rub around the rim of the glass. Garnish with lemon peel, optional.