Improved Iced Coffee

Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia created this delicious bourbon-spiked iced coffee.

Bittersweet Amaro- and Whiskey-Spiked Coffee

Bourbon-spiked coffee gets a bittersweet flavor from caramelly Amaro Averna and herbal, citrusy Gran Classico.

Upgraded Grasshopper

The Grasshopper is the original green monster drink, but this sweet and creamy dessert cocktail is reawakened with fresh mint.

Upgraded Mind Eraser

Despite the name, the classic Mind Eraser is really just a watered down Black Russian. This version subs in mighty 151-proof rum to give it a little more kick. It's worth seeking out Lemon Hart 151 for its rich, bold flavor.

Upgraded Harvey Wallbanger

I upgraded the old-school Harvey Wallbanger by swapping out the orange juice with orange tea.

Just-Do-Ya (Hazelnut-Spiked Irish Coffee With Chocolate Whipped Cream)

Chocolate, hazelnut, and coffee all pair up beautifully. For the alcohol, that means Frangelico, a hazelnut-infused liqueur; for the whipped cream, a good dose of Dutch-process cocoa powder.

Caffè Shakerato (Italian-Style Shaken Iced Coffee)

A piece of bar gear turns your iced coffee into a velvety, foam-capped treat.

Architects and Kings

Bartender Josh Relkin developed this recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner.

Irish Coffee Caramel Ice Cream with Shaved Dark Chocolate and Candied Pecans

It has buttery, smoky caramel, a dash of coffee grinds, and a generous helping of whisky for good measure. It's a bracing combination, but oh does it work. First you taste the coffee, roasted and rich, with the pleasant bitterness of an actual cup of joe. Then comes the caramel to sweeten things up just a tad, melting to sweet buttery goodness. Then the whisky: the more ice cream you eat, the more you taste it.

Petit Cafe

H. Joseph Ehrmann of Elixir in San Francisco created this cocktail for the 2006 Chartreuse Cocktail Competition, marrying the sweet, herbal notes of Green Chartreuse with coffee liqueur and a little cream.