• 1 shot of coffee liquor
• 1 shot of curaçau
• 1 orange skin

Put, in a small glass, the coffee liquor and the curaçau. Add some ice and shake lightly. Serve with the orange skin.

• 4 cubes of sugar
• 2 pieces of cinamon skin
• 4 cravos da índia
• 2 lemons
• 2 orange skins
• 1 small cup of strong coffee
• 1/3 jigger of brandy

Coloque o açúcar, a canela, os cravos e as cascas de limão e de laranja em uma panela pequena. Junte o café e leve ao fogo até começar a ferver     (5 min.). Amorne o brandy em outra panela. Despeje o café e flambe. Coe para xícaras de café e pronto

Café quente
Chantilly
Açúcar
Raspas de Chocolate

Coloque o café na xícara. Adoce a vontade. Cubra o café com chantilly e com as raspas de chocolate.

• 1 shot of Brazilian cachaça
• 1 shot of Kalua liquor
• 3 shots of hot coffee with sugar
• Milk cream

Pre-heat an old fashion glass in hot water. Assemble the drink carefully. First put the cachaça, then the liquor and the coffee at last. Put the cream on the top, decorate with a strawberry, a mint cookie and a mint branch. Serve hot.

• 1 shot of cocoa cream
• 1/2 shot of whisky bourbon
• 1 jigger of Sambuca liquor
• 1 cup of coffee
• 3 beans of roasted coffee
• 1 half lemon

Ponha o chantilly no fundo do copo. Sobre ele, o creme de cacau, o bourbon e o café.Com uma pinça, coloque a cumbuca de limão sobre o drink. Ponha o licor e os 3 grãos de café na cumbuca. Mergulhe no licor a colher de bar. Retire-a, ateie fogo na colher e leve-a no licor novamente. Quando pegar fogo, retire a colher e sirva. Para apagar, basta colocar um pires sobre o copo

• 1 or two teaspoons of instant coffee
• sugar, water and ice cubes
• milk

Frappe coffee is widely consumed in parts of Europe and LatinAmerica especially in summer. Originally it was made with cold espresso. Nowadays it is prepared in most places by shaking into a shaker 1-2 teaspoons of instant coffee with sugar, water and ice-cubes and it is served in a long glass with ice, milk to taste and a straw. The important thing is the thick froth on top of the glass.

• one heaping teaspoon of very finely ground coffee (about 3oz of coffee)
• one heaping teaspoon of sugar

Turkish coffee is prepared using a little copper pot called raqwa.

The trick of it is to heat it until it froths pour the froth into the coffee dup and heat it a second time. When it froths again, pour the rest into the cup.

Use a heaping teaspoon of very finely ground coffee and, optionally, one heaping teaspoon of sugar (to taste). Add the sugar only just before boiling point. Turkish coffee without sugar is called sade, with a little sugar is "orta s,ekerli" and with lots of sugar is "c,ok s,ekerli".

The grounds will settle to the bottom of the cup as you drink the coffee and towards the end, it'll start to taste bitter and the texture will be more like wet coffee grounds than a drink. As soon as this happens stop or your next sip will taste really, really bitter. Instead, turn your cup upside down on the saucer, and let someone read your fortune!

Melya

• Espresso
• Honey
• Unsweetened cocoa

Brew espresso; for this purpose, a Bialetti-style stovetop will work. In a coffee mug, place 1 teaspoon of unsweetened powdered cocoa; then cover a teaspoon with honey and drizzle it into the cup. Stir while the coffee brews; this is the fun part. The cocoa seems to coat the honey without mixing, so you get a dusty, sticky mass that looks as though it will never mix. Then all at once, presto! It looks like dark chocolate sauce. Pour hot espresso over the honey, stirring to dissolve. Serve with cream (optional). I have never served this cold but I imagine it would be interesting; I use it as a great hot drink for cold days, though, so all my memories are of gray skies, heavy sweaters, damp feet and big smiles

• 6 tablespoons whole rich coffee beans, ground fine
• 1/4 teaspoon ground coriander powder
• 4 or 5 whole green cardamom pods, ground
  

Place the coffee and spices in the filter cone of your coffee maker. Brew coffee as usual; let it cool. In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice). Add 5-6 ice cubes and pour coffee to within about 1" of the top of the glass.

Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon. This will make the cream float on top of the coffee rather than dispersing into it right away.

To be totally cool, serve with Flexi-Straws and paper umbrellas...

Alternatively, this version which comes from a newspaper article of many years ago simply calls for grinding two or three fresh cardamom pods and putting them in with the coffee grounds. Make a strong coffee with a fresh dark roast, chill it, sweeten and add half-and-half to taste.

Makes 1 8-cup pot of coffee

Vietnamese Iced Coffee

• 2 to 4 tablespoons finely ground dark roast coffee (preferably with chicory)
• 2 to 4 tablespoons sweetened condensed milk (e.g., Borden Eagle Brand, not evaporated milk!)
• Boiling water
• Vietnamese coffee press
• Ice cubes

Place ground coffee in Vietnamese coffee press and screw lid down on the grounds. Put the sweetened condensed milk in the bottom of a coffee cup and set the coffee maker on the rim. Pour boiling water over the screw lid of the press; adjust the tension on the screw lid just till bubbles appear through the water, and the coffee drips slowly out the bottom of the press.

When all water has dripped through, stir the milk and coffee together. You can drink them like this, just warm, as ca phe sua neng, but I prefer it over ice, as ca phe sua da. To serve it that way, pour the milk-coffee mixture over ice, stir, and drink as slowly as you can manage. I always gulp mine too fast. :-)

Notes

A Vietnamese coffee press looks like a stainless steel top hat. There's a "brim" that rests on the coffee cup; in the middle of that is a cylinder with tiny perforations in the bottom. Above that rises a threaded rod, to which you screw the top of the press, which is a disc with similar tiny perforations. Water trickles through these, extracts flavor from the coffee, and then trickles through the bottom perforations. It is excruciatingly slow. Loosening the top disc speeds the process, but also weakens the resulting coffee and adds sediment to the brew.

If you can't find a Vietnamese coffee press, regular-strength espresso is an adequate substitute, particularly if made with French-roast beans or with a dark coffee with chicory. I've seen the commonly available Medaglia d'Oro brand coffee cans in Vietnamese restaurants, and it works, though you'll lose some of the subtle bitterness that the chicory offers. Luzianne brand coffee comes with chicory and is usable in Vietnamese coffee, though at home I generally get French roast from my normal coffee provider. My father tells me that when he visits Vietnamese friends in Florida that Luzianne and a local blend are the coffees sold in the local Vietnamese run/shopped stores.

Of these two coffees, Vietnamese coffee should taste more or less like melted Haagen-Dasz coffee ice cream, while Thai iced coffee has a more fragrant and lighter flavor from the cardamom and half-and-half rather than the condensed milk. Both are exquisite, and not difficult to make once you've got the equipment.

As a final tip, I often use my old-fashioned on-the-stove espresso maker (the one shaped like an hourglass, where you put water in the bottom, coffee in the middle, and as it boils the coffee comes out in the top) for Thai iced coffee. The simplest way is merely to put the cardamom and sugar right in with the coffee, so that what comes out the top is ready to pour over ice and add half and half. It makes a delicious and very passable version of restaurant-style Thai iced coffee

• 3/4 cup of strong coffee
• 1 cup of sugar
• 5 egg whites
• 2 teaspoons of vanila extract
• 2 cups of milk cream

Coloque o café e o açúcar numa panela e ferva até o ponto de fio. Bata as claras em neve e despeje o café sobre elas, batendo sempre. Bata até que a mistura esteja bem fria. Adicione o extrato de baunilha. Acrescente o creme de leite, cuidadosamente, e coloque numa tigela refratária. Leve ao congelador e deixe congelar. Sirva em taças e enfeite a gosto. Dá 1 litro e meio.