5 GIN-credible ways to enjoy coffee liqueur

We can't get enough of the gorgeous Conker Cold Brew Coffee Liqueur this month! So we have come up with five different ways to include it in our life...

Pssssst...if you love the cold brew as much as we do, we have a special flash offer on! But be quick we're running low on stock at this unbeatable price!

1. Espresso Cake

Create a sophisticated tea-time treat with a kick with this gorgeous (grown up) coffee cake

Coffee liqueur cake

Image: Stone Cold Comfort

175 g (6oz) unsalted butter, softened, plus extra to grease
175g (6oz) golden caster sugar
3 medium eggs
175 g (6oz) self-raising flour, sifted
1 tsp baking powder
1tbsp Conker cold brew coffee liqueur
3 tbsp instant espresso coffee, dissolved in 1tbsp of boiling water



175 g (6oz) golden icing sugar, sifted
2 tsp instant espresso coffee, dissolved in 2tbsp and 1tsp boiling water
Dark chocolate-covered coffee beans



1. Preheat the oven to 190°C (170°C fan oven) mark 5. Line a 900g loaf tin with a non-stick greaseproof liner.
2. Put the butter and sugar into the bowl of a freestanding mixer and cream together until the mixture becomes pale and fluffy.
3. Beat in the eggs, one at a time, adding 1tbsp flour if the mixture looks like it's starting to curdle.
4. Sift the remaining flour and baking powder into the bowl, add the Conker coffee liqueur and fold everything together. Seperate the mixture and put one half into another bowl and mix in the coffee.
5. Spoon dollops of each mixture into the tin until an inch or so from the top of the loaf tin.
6. Shake the tin once to distribute the mixture, then swirl a skewer backwards and forwards through it three times to create a marbled effect.
7. Bake for 45-50min or until a skewer inserted in the centre comes out clean. 
Turn out on to a wire rack and leave to cool. 


1. To make the icing, put the golden icing sugar in a bowl, then add the coffee and stir together.
2. Once the cake is cooled, pour over the top and decorate with the coffee beans.

2. The 3 C's Freakshake (coffee, coconut and caramel)

Freakshake: A high-calorie, mega milkshake known as a "freakshake". Not for the fiant-hearted this one...

Coffee Freakshake

Image: Craftsy


Salted caramel ice cream
Coconut milk
Conker Cold Brew Coffee Liqueur
Chocolate sauce
Melted Chocolate
Chocolate covered coffee beans


1. Rim the glass with the melted chocolate and while stick roll in the sprinkles.
2. Allow the ice cream to soften and add to a blender along with the coconut milk and Conker coffee liqueur.
3.Coat the insides of a high ball glass with the chocolate sauce in zig zag motions.
4. Pour in the ice cream/ coconut/ liqueur mixture

Pile it on

Now the sky's the limit! Decorate with more sprinkles, chocolate covered coffee beans and to take it to the extreme add a hunk of the coffee cake (above) as a garnish! 
Sit down and enjoy the sugar rush!

3. Negroni

Coffee Liqueur Negroni

This twist on the ultimate aperitif not only taste's delicious but will give you that extra caffeine hit you need after the afternoon lull.


25ml Conker Gin
25ml Conker Cold Brew
25ml Suze Aperitif


1. Fill an Old Fashioned glass with ice and combine all ingredients.
2. Stir for between 10 and 15 seconds, to combine and allow for some dilution. Garnish with a wheel of orange.

4. Espresso Gin Flip

The better, ginnier version of the classic Espresso Martini!

espresso martini


50ml gin
15ml sugar syrup
One whole egg
1 shot of Conker Coffee Liqueur (optional)
1 shot of espresso


1. Combine alll ingredients in a shaker and shake without ice.
2. Add ice and shake again.
3. Double strain into a coupe.
4. Garnish with coffee beans.

5. Coffee Granita

Wow your party guests with this easy, light dessert and after-dinner coffee all rolled into one.

Coffee Liqueur Granita

Image: Food Network


3 cups strong, hot brewed coffee, regular or decaf (see note)
3/4 cup sugar
2 teaspoons coffee liqueur, such as Tia Maria
1 teaspoon pure vanilla extract


1. Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. 
2. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. 
3. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. 
4. Wrap well and keep frozen for a few hours, until ready to serve.
5. Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.