3/4 shot Bailey's irish cream
3/4 shot Absolut Vodka
1 oz Chocolate syrup (Hershey's)
Coffee
Whipping cream
Measure Irish cream and Vodka into coffee mug. Add Hershey's chocolate syrup. Fill will coffee and top with Whipping cream.
5 shots Hot Damn 100
very sweet Tea
Pour Hot Damn 100 in bottom of a jar or regular glass. Fill the rest of the glass with sweet tea. Stir with spoon, straw, or better yet a cinnamon stick and leave it in.
1 part Licor 43
2 parts hot Coffee
Whipped cream
Ground Cinnamon
Pour Licor 43 and coffee into a irish coffee cup. Float whipped cream and sprinkle a little cinnamon on top.
1 cl Kahlua
1 cl Bailey's irish cream
1 1/2 Frangelico
4 cl hot Coffee
Cream
Build into a suiting glass, with no ice. Cream on top if wanted. Served directly.
4 cl Absolut Kurant
Turkish apple Tea
Sugar (if needed)
Pour Absolut Kurant into a comfortably big tea-cup. Add the not too hot(!) apple tea and, if you like, some sugar. Enjoy!
6 oz Coffee
2 oz Chambord raspberry liqueur
2 tblsp Cocoa powder
Whipped cream
pour 6 oz. of coffee in a mug or Irish coffee cup. add coca mix and chambord, mix well and top off with whipped cream.
1 Lime
Sugar
1/2 oz Kahlua
1/2 oz Anisette
1 oz Bailey's Irish cream
2-3 oz Coffee
Whipped cream
Moisten rim of coffee mug with lime and dip rim in sugar. Pour liqueurs into mug and fill with coffee. Top with whipped cream.
2 oz strong and black Coffee or espresso
1 oz Vodka
1 oz Triple sec
1/3 oz Lemon juice
Fill with Whipped cream
Start with the coffee, preferably espresso. Add in the vodka, triple sec and lemon juice (lime juice can be used instead) and stir. Top with the whipped cream.
6 oz Triple sec
6 oz sweet Tea
5 cubes Ice cubes
2 wedges Lemon
Pour in the 6 oz. of triple sec to the sweet tea and add the juice of 2 lemon wedges to it. Leave lemon wedges in drink then add 5 ice cubes. Stir gently.
2 cl Finladia Vodka
2 cl Lapponia Lakka
Coffee
Float double Cream
Pour vodka and Lapponia Lakka into an irish coffee cup. Fill with hot coffee and float fresh cream or whipped cream on top.