Slightly sweet and balanced, the African Sunrise is the perfect coffee cocktail for brunch! A spin on the traditional mimosa, it tastes like grapefruit with just a touch of the coffee’s earthiness.
National Coffee Day is a thing!
Hooray for coffee!
Hooray for caffeine!
… Hooray for alcohol?
Yes! Yes! Hooray for alcohol AND coffee in the SAME drink!
National Coffee Day is next Tuesday, the 29th, so I’ve teamed up with my friend, who also happens to be a fantastic barista, Valorie to make some awesome coffee cocktails for y’all.
“Teamed up” means Valorie found these recipes, perfected them and made them. I photographed them and taste tested. She definitely did the heavy lifting here. I did the easy work… and it was delicious.
Valorie whipped up four separate coffee cocktails, and I’ll be sharing them every other Friday for the next eight weeks. It’s gonna be super fun, different and tasty.
I was unsure what coffee would taste like when incorporated into a cocktail, but Valorie chose wisely… and she invented this here drink.
The African Sunrise: Admittedly, it sounds like a weird combination, but I’m here to tell you it’s actually amazingly delicious and refreshing. The grapefruit is so fruity and light and works wonderfully when paired with the earthy African coffee. It’s sweet, but not cloyingly so. There’s a hint of the coffee, but it’s not overpowering. And Valorie says you can add more coffee without losing too much, so if you’d like more coffee in your drink, have at it.
One of the dangerous things about this cocktail is that it doesn’t taste alcoholic. It just tastes good, which translates to brunch for me.
Intrigued? Here’s how Valorie made it:
- 3 oz. Kenyan or Ethiopian coffee, hot
- 2 oz. grapefruit vodka
- 1 oz. sparkling water
- ½ oz. simple syrup
- Ice cubes (or one large ice cube) or whiskey stones
- Brew the coffee.
- Mix the vodka, sparking water and syrup, then pour the coffee into the drink warm.
- Add ice cubes to the cup, and serve.
Total time includes brewing the coffee.