Bar Minty: Drinks with Jumping Goat Coffee Liqueur
I recently received a bottle of Jumping Goat coffee liqueur and naturally the first thing I thought about was a coffee martini. Then I thought about whiskey and coffee. But actually, the first drink I made was with mezcal and Jumping Goat.
Jumping Goat reminds me of really good Vietnamese coffee with condensed milk. Strong coffee flavor and rich creamy sweetness.
I called my creation a Kiwi coffee since Jumping Goat is from New Zealand.
- 2 oz mezcal (I used El Silencio espadin)
- 1 oz Jumping Goat coffee liqueur
- .50 oz Grand Marnier
- Heavy cream
Add all ingredients except cream to a mixing glass with ice. Stir until chilled and diluted, about 30-40 seconds. Strain into a cocktail glass and float heavy cream on top (I put some in the cute Jumping Goat espresso cups to add at the table).
As for the drink shown above, that is a Revolver. I hadn’t heard of it before but my pal The Whiskey Jug posted his experiment with different coffee liqueurs and I knew I had to make it. And then Way of the Wong made one as well which sealed the deal. The pandemic changed how I drink – for months, I couldn’t gather with friends at a bar. And so it’s been fun drinking with them virtually. And sharing the same drink does add something to the experience when we can’t be together in person.
- 2 oz bourbon (I used Woodford Reserve – Seven Grand barrel pick)
- .50 oz Jumping Goat coffee liqueur
- Orange bitters (I use Regan’s)
- Orange twist
Add all ingredients except orange twist to a mixing glass with ice. Stir until chilled and diluted (about 30-40 seconds). Strain into a cocktail glass. I like 2-3 dashes of bitters and then garnish with an orange twist.
I’m looking forward to experimenting more with Jumping Goat. I am thinking about trying it with something cinnamon.
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