Coffee Liqueur Season Is Here!

The clocks are about to go back, temperatures are dropping, some cosiness and warmth are needed as the evenings draw in. And that bottle at the back of the cupboard? It's starting to look very appealing, isn't it? You know what all of that means? It's coffee liqueur season!

Some may think it's a tough time of the year, but around here we always try to make the most of it. Here's how we're getting through it — a few cocktails, a hot drink worth staying a little bit longer for, and pudding to sweeten your heart (and your insides!)

The classics, after dark

Simply over ice

The easiest one first. A generous measure of Midnight Oil over a big cube of ice. Let it sit for a minute so it softens and opens up. That's it. Want it to linger a little longer? Top with cold milk, or a splash of soda for something lighter.

Black Russian

Just two ingredients and zero fuss. Dark, smooth and very strong.

• 50ml vodka

• 25ml Midnight Oil coffee liqueur

Stir both over ice in a rocks glass. Done!

Almond Russian

A twist on the classic White Russian — creamy, nutty and really worth a try. Courtesy of cocktail creative Lisa-Laura Verhoest.

• 45ml Midnight Oil coffee liqueur

• 45ml almond milk

• 15ml East London Liquor Co. vodka

• 5ml amaretto

• Ground cinnamon, to garnish

Add everything to a cocktail shaker, fill with ice and shake hard for about 20 seconds. Strain into a short glass over ice and finish with a dusting of cinnamon.

Midnight Oil Negroni

The bittersweet Italian classic, with a bold twist. Dangerously good.

• 10ml Midnight Oil coffee liqueur

• 30ml gin

• 20ml Campari

• 20ml sweet vermouth

• Orange twist, to garnish

Fill a rocks glass with ice and pour everything straight in. Stir for 20–30 seconds to chill and combine. Twist the orange peel over the drink to release its oils, then drop it in.

Espresso Martini

The late-night classic, and still the best way to keep the evening going.

• 50ml vodka

• 25ml Midnight Oil coffee liqueur

• 25ml freshly brewed espresso, cooled slightly (you can always swap it for our Coffee Concentrate!)

• 10ml sugar syrup (optional — taste first!)
  

Shake everything hard with plenty of ice. Double strain into a chilled coupe. Three coffee beans on top, if you're feeling traditional.

Flat White Martini

Had one too many Espresso Martinis? This is the next one on the list — your daytime coffee, ready for the night shift.

• 50ml Midnight Oil coffee liqueur

• 50ml Kyro dairy cream

• 25ml Midnight Oil Coffee Concentrate

• 15ml vodka

Add everything to a cocktail shaker, fill with ice and shake hard for about 15 seconds. Strain into a Nick & Nora glass.

Something warm

Midnight Oil Irish Coffee

A cold-weather classic, first made by Joe Sheridan in the winter of 1943. Ours uses The Baron, our best-loved beans.

• 150ml Climpson & Sons The Baron, brewed on your filter method of choice (French press, V60, Chemex)

• 2 Demerara sugar cubes

• 25ml Jameson whiskey

• 10ml Midnight Oil coffee liqueur

• 50ml whipped cream

• Freshly grated nutmeg, to garnish

Brew The Baron. Pour it into a mug with the sugar cubes and stir until they dissolve. Add the whiskey and coffee liqueur. Slowly pour the cream over the back of a spoon so it sits on top, then finish with a little grated nutmeg.

Filthy Chai

We love chai. We love dirty chai. So we gave it a Midnight Oil twist.

• 25g Prana Chai

• 35ml Midnight Oil coffee liqueur

• 150ml milk of your choice

• Sugar and nutmeg mix, to garnish

Steep the chai in just enough water to cover it for about a minute. Pour the coffee liqueur into your mug. Add the milk to the brewed chai and steam to a latte-like texture. Strain it through a sieve into the mug, over the liqueur, and top with a dusting of sugar and nutmeg.

Pudding, sorted.

Coffee liqueur affogato

The five-minute pudding. Hot, cold, sweet and boozy, all in one glass.

• 2 scoops of good vanilla ice cream

• 1 shot of freshly pulled espresso (or, once again, our Coffee Concentrate)

• 25ml Midnight Oil coffee liqueur

• Grated dark chocolate, to finish (optional)
  

Scoop the ice cream into a chilled glass or small bowl. Pour over the liqueur, then the hot espresso straight from the machine. Finish with a little grated chocolate and eat it fast, before it all melts. Tiramisu

Coffee liqueur and tiramisu were made for each other. Add a splash to the dipping coffee and the whole thing gets deeper and richer.

• 250g mascarpone

• 3 eggs, separated

• 75g caster sugar

• 200ml strong coffee, cooled

• 50ml Midnight Oil coffee liqueur

• Around 20 savoiardi (ladyfinger) biscuits

• Cocoa powder, to dust
  

Whisk the yolks and sugar until pale, then beat in the mascarpone. Whisk the whites to soft peaks and fold them through. Mix the coffee and liqueur in a shallow dish. Dip each biscuit quickly — a second each side — and layer with the cream. Repeat, finishing with cream. Chill for at least four hours, ideally overnight. Dust with cocoa just before serving.

And for the late ones

Love the taste but not the 2am ceiling-staring?

We've got you. Our Coffee Liqueur also comes in a decaf version — all the depth of the original, without keeping you up. Every recipe above works just as well with it!

Pour, shake and serve. Stay for another one. It's coffee liqueur season!