Weekend Sips: Unique Cocktails Made with Grace Hightower + Coffees of Rwanda! #Recipes!

We all know how essential coffee is in our daily lives. However the kind of coffee you use we all know makes a huge difference. Now you can have amazing coffee and also give back when you use Grace Hightower + Coffees of Rwanda! Her four blends make astonishingly great coffee. However you can use this same fab coffee to make cocktails (see below) as well as desserts like Expresso or Mocha Cheesecake, ice cream, dessert toppings (try Robert Lambert Artisanal products for inspiration and thing to mix into) as well as many other sweets and savory things.

Grace Hightower and Coffees of Rwanda has a charitable element to the brand, seeking to help Rwandan coffee farmers be more successful. If you experience this great coffee, you will want to share the amazing gift packs for any kind of holiday or gifting need.

Signature Blend Cocktail:


2oz Jamaican Rum or dark rum (Try Diplomatico Reserva Exclusiva Rum)

2 dashes of Angostura Bitters

.75oz Orgeat syrup (Almond Syrup)

1oz Coffees of Rwanda Signature Series Blend Cold Brew

Glassware: Coup or Martini glass

Garnish: 2 Black Cherries

Prep: In a mixing glass add the 2 dashes of bitters, the Coffees of Rwanda Signature Series Blend, Orgeat Syrup, and Jamaican rum.
Add ice and shake. Strain into a martini or martini glass.
Garnish with two Black or Brandied Cherries.

Espresso Blend:


2 oz Espresso Roast Mix

1 oz Avua Prata Cachaca

1 oz Condensed Milk or heavy cream

Glassware: Rocks

Garnish: Freshly Grated Nutmeg

Prep: In a mixing glass add condensed milk or heavy cream, cachaca, and the Coffees of Rwanda Espresso Roast.
Add ice and shake. Strain into a rocks glass without any ice. Grate some Nutmeg over the top.

Medium Dark Roast Cocktail:

1 oz Cognac ( Camus Cognac would be a good fit!)

1 oz Kirschwasser (cherry brandy) (Marie Brizard is an excellent choice)

1 oz Coffees of Rwanda Medium Dark Roast

Glassware: Coup or martini glass

Cinnamon Sugar Rim

Garnish: Lemon Peel

Prep: In a mixing glass add Kirschwasser, Cognac, and Coffees of Rwanda brew. Add ice and shake.
Take a chilled coup or martini glass and rub with lemon. Dip into a mixture of sugar and cinnamon.
Strain contents in the chilled rimmed coup. Squeeze lemon peel over the top.

Medium Light Roast Cocktail:


1.5 oz Reposado Tequila (Maestro Dobel Tequila would be an awesome brand to use because it’s a blend of reposado, anejo and silver tequilas)

1/2 oz simple syrup

1/2 oz Cynar
(Cynar is an unusual liqueur that is made from artichokes. I know it sounds odd but trust me on this. If the mixologist that works with Grace Hightower says use this liqueur, there’s a great reason)

1 oz Coffees of Rwanda Medium Light Roast

1 fresh egg white

2 dashes Bittermens Xocolatl Mole Bitters

Glassware: Wine Glass or stem less glass

In a mixing glass a add an egg white, simple syrup (which is equal parts sugar and water),Cynar, reposado tequila, and Coffees of Rwanda Medium Light roast brew. Add ice and shake.
Strain into a wine glass or stem less glass. Dash two dashes of Mole Bitters of top.

Try these fabulous coffees (anything that comes direct and is from a specific country or location is great coffee! Imagine what they would be like with spirits for unique cocktails

Stevie Wilson,


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