Combine the Kahlua, Grand Marnier, Bailey's Original Irish Cream, and Frangelico in a glass. Add the coffee and top with whipped cream. Garnish.

Spider

• 1/2 oz light creme de cacao
• 1/2 oz Amaretto
• 1/4 oz Kahlua

 Fill with coffe, top with whipped cream and dripple Creame De Menthe on top.

Swiss coffee

• 1 oz Vandermint (this is mint chocolate flavored)
• 1/4 oz dark creame de cacao

 Fill with coffee, top with whipped cream and garnish with a cherry.

 Turkish Coffee For each cup of coffee, put three ounces of water in a sauce pan and bring to a boil over low heat. For each serving, stir in 1 heaping teaspoon of espresso grind coffee (the finest grind) and 1 teaspoon of suger. When the coffee boils to a thick froth, remove the pan from the heat and stir. Repeat the boiling, frothing, and stiring again. Boil the coffee a third time and then serve. NOTES:

• An Arabian Mocha Sanani blend should be used.
• Do NOT overboil - do NOT let the water start roiling.
• Although a sauce pan may be used, the traditional method uses a ibrik , a long-handled, tapered brass or copper Turkish coffee pot.
• When serving, first spoon a small amount of coffee into each preheated cup for good luck. Then fill the cups.

Vanilla Cloud

• skim milk
• vanilla flavoring
• Equal (tm)
• cinnamon
• deep, hard bean, Colorado chilled Brazilian beans

 Begin by preparing a latte as normal, but before steaming the milk, do this: mix half skim milk and half vanilla flavoring until completely blended. Add half of a packet of Equal (tm) to this and then steam. Pour liquid into espresso and then put the thick foam on top. Garnish with a dash of cinnamon.

Viennese Coffee From Vienna's coffeehouses:

• 2 cups coffee, preferably Viennese another dark roast
• 1/2 cup heavy cream, whipped
• Ground cinnamon, nutmeg, or cloves

 Pour the coffee into 2 cups and top them off with a large dollop of whipped cream. Sprinkle with cinnamon, nutmeg, or cloves.

Bailey's Irish Cream Coffee
 This drink can sometimes have a jigger of creme de cacao and 1/4 teaspoon of Frangelico added to the glass, depending on the bartender.

• 1 12-ounce wine glass, preheated
• 10 ounces medium roast brewed coffee
• 1 1/2 jiggers Bailey's Original Irish Cream
• 1/4 cup heavy cream, whipped until stiff peaks form
• Ground cinnamon (optional)

Pour hot coffee into the heated glass. Add the Bailey's and mix well. Top with a mound of whipped cream and a few dashes of cinnamon if desired.
serves one

Cafe Brulot
 A warming and soothing drink.

• 1 large brandy snifter, preheated
• 1 1/2 jiggers cognac
• 1 teaspoon sugar
• 1 or 2 whole cloves
• 1 stick cinnamon
• 1 strip each of orange and lemon peel
• 10 ounces medium roast brewed coffee
• 1/2 jigger Grand Marnier

Put all ingredients except the coffee and the Grand Marnier in a small saucepan and warm gently over low heat for two minutes, or until the mixture becomes aromatic. Stir in the coffee. Strain into the warm brandy snifter. Stir in the Grand Marnier.
serves one

Cafe Royal
 This very intensely flavored drink is also known as Cafe Gloria.

• 1 12-ounce wine glass, preheated
• 10 ounces French Roast brewed coffee
• 1/2 teaspoon granulated sugar
• 1 cube sugar
• 1 1/2 jiggers brandy

Pour the hot coffee in the heated wine glass. Stir in the half teaspoon of sugar to dissolve. Place the cube of sugar in a small, warmed bowl and add the brandy. Ignite the brandy and immediately pour into the coffee, allowing the flames to burn off the alcohol. Stir into the hot coffee.
serves one

Frangelico Coffee

• 1 12-ounce wine glass, preheated
• 10 ounces full city roast brewed coffee
• 1 1/2 jiggers Frangelico liqueur
• 1/4 cup lightly whipped cream

Pour hot coffee in the heated wine glass and stir in the Frangelico. Top with the whipped cream.
serves one

Chocolate-Hazelnut Coffee
 A creamy blend of rich chocolate and hazelnuts . If you want to make it truly decadent, top with whipped cream and a dusting of cocoa powder.

• 1 12-ounce wine glass, preheated
• 10 ounces medium roast brewed coffee
• 1 jigger Godiva chocolate liqueur
• 1 jigger hazelnut liqueur

Pour hot coffee in the heated wine glass and stir in the two liqueurs.
serves one

Amaretto Coffee

• 1 large brandy snifter, preheated
• 10 ounces medium roast brewed coffee
• 1 1/2 jiggers Amaretto liqueur
• 1/4 cup lightly whipped coffee
• 1/2 teaspoon toasted, sliced almonds (optional)

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired.
serves one

Mexican Coffee
 This drink can also have the added punch of two tablespoons of your favorite tequila, but be prepared for the results: the drink quickly "goes to your head."

• 1 large brandy snifter, preheated
• 10 ounces medium roast brewed coffee (a Mexican or Guatemalan works well)
• 1 1/2 jiggers Kahlua liqueur
• 1/4 cup lightly whipped coffee
• dash of each of ground cinnamon and cocoa powder

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream, cinnamon and cocoa powder.
serves one

Cafe Diablo
 This showy drink combines spiced brandy, Grand Marnier, and a strong African roast such as Kenyan or Sumatran. Mason's Restaurant used to create this popular drink tableside, using a saucepan and igniting the brandy before ladling the potent drink into a demitasse cup. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly be recreated in your own home for special guests. The proportions have been changed to accommodate a coffee mug.

• 1 12-ounce coffee mug, preheated
• 2 cubes sugar
• 1 1/2 jiggers brandy
• 1/2 jigger Grand Marnier
• 5-8 whole cloves
• 1 strip orange peel
• 1 strip lemon peel
• 8 ounces Kenyan or Sumatran brewed coffee

Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not available, a saucepan. Pour the hot coffee into coffee mug. The brandy should begin to release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together.
serves one

Venetian Coffee

• 1 12-ounce wine glass, preheated
• 10 ounces French Roast brewed coffee
• 1 1/2 jigger brandy
• twist of lemon peel

Pour hot coffee in the heated wine glass and stir in the brandy and the lemon peel.
serves one

Cold Drinks

Coffee-Toffee Cooler

 Although it can certainly stand on its own, this drink benefits from the addition of the flavored syrup by adding a nice dimension to the taste. The Columbian and Mexican beans suggested in the recipe have a caramel-like flavor which compliments the toffee in the ice cream.

Place the coffee, ice cream, flavored syrup and mineral water in a blender. Process until smooth and frothy.

 Pour into a chilled, tall glass. Top with whipped cream and toasted almonds. Serves one.

Rainforest Crunch Coffee Shake

 Many of these ingredients come from the rainforest countries of South America. Not only does this drink quench your desire for coffee, it is substantial enough to qualify for a quick and filling snack.

Chill the brown sugar-espresso mixture.

 Place the chilled espresso, banana, brown sugar-espresso mixture, yogurt and cashew butter in a blender. Process until smooth and thick. Add dried mango and Brazil nuts and stir to blend.

 Pour into a tall chilled glass and top with coconut and dust with cocoa powder. Serves one.

Coffee-Mint Frappe

 A faint resemblance to the southern summer cooler, Mint Julep, because of the use of sugar syrup and mint leaves, but much tastier. Fresh mint must be used or the results will be disappointing.

Allow sugar-water mixture to chill thoroughly.

 Place coffee, sugar-water mixture, vanilla extract, heavy cream, frozen yogurt and freshly minced mint leaves in a blender. Process until the mixture is thick and creamy. Pour into a tall, chilled glass with ice and garnish with a sprig of fresh mint and top with the chocolate-coated coffee beans. Serves one.

Raspberry-Mocha Soda

 Raspberries, chocolate and coffee have been incorporated into rich desserts for years. I've taken those addictive ingredients a step farther and put them to good use in this fresh, sparkling drink. Ethiopian beans have been described as exhibiting a fruity, winy taste.

Place all ingredients except the fresh raspberries and cocoa powder in a blender and process until foamy and well-mixed.

 Pour into a chilled, tall glass and stir in the whole raspberries to disperse evenly throughout the shake. Sprinkle with the cocoa powder. Serves one.

Vanilla-Coffee Frostee

Puree all ingredients except the ground coffee beans in a blender until smooth. Pour into a tall, chilled glass and garnish with a dusting of the finely ground coffee beans. Serves one.

Coffee-Almond Fizz

Puree all ingredients except the almonds in a blender until the mixture is smooth and creamy. Pour into a chilled, tall glass or large goblet and garnish with the toasted almonds. Serves one.

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