Petit Cafe Recipe

A cuppa joe. Java. The elixir of life. The humble coffee bean has many names, but one thing's for sure: a lot of us consider it the best part of waking up or the only way to get through a long day. But coffee isn't just for the a.m. hours. Its savory-chocolaty-fruit-and-nut flavor blends well with a variety of spirits, from grappa to whiskey, rum and more.

Coffee lends itself to creativity, and doesn't necessarily require a high-brow bean to taste great with everything from Chartreuse to sherry. We asked a slew of bartenders from around the country about their favorite ways to use coffee in cocktails. After testing them all, we must weigh in: These drinks are gutsy, creative, and most of all, delicious. 

Try them all!  This caffeinated drink has amaro to complement the bitter notes. This twist on whiskey-spiked coffee includes herbal maraschino liqueur, and this citrus espresso is served at Eleven Madison Park.

H. Joseph Ehrmann of Elixir in San Francisco created this deceptively simple combination for the 2006 Chartreuse Cocktail Competition. An unexpected blend of Chartreuse, coffee liqueur (he uses Galliano Ristretto), and cream, this drink is sweet but herbal with a smooth, rich texture.

Ehrmann calls this drink, which is layered with botanicals and complementary flavors, a "smaller, colder, bolder" version of the classic Irish Coffee. If you've never thought to mix Chartreuse with coffee, get right to exploring this match: The flavors are surprising and bright.