A liqueur coffee, as its name suggests, is a coffee brew with a 25 ml shot of liqueur. This brew is usually served in a clear, clean, pre-heated, liqueur coffee glass with the coffee and cream separated for good visual and taste effect. The liqueur of choice is added first with a teaspoon of raw cane sugar mixed in. The glass is then filled to within an inch of the top with good, strong, fresh filter coffee. Fresh, chilled, additive free, slightly whipped cream is then poured carefully over the back of a cold teaspoon, so that it floats on top of the coffee and liqueur mixture. The sugar is required in the coffee mixture to help the cream float.

Gaelic coffee (Drambuie or Glayva)

Irish Coffee (Whiskey)

Brandy Coffee (Brandy)

Keoke Coffee (Brandy and Kahlúa)

English Coffee (Gin)

Calypso Coffee (Tia Maria or Kahlúa and Rum)

Jamaican Coffee (Tia Maria & Rum)

Shin Shin Coffee (Rum)

Baileys Irish Cream Coffee

Monk's Coffee (Bénédictine)

Seville Coffee (Cointreau)

Witch's Coffee (Strega)

Russian Coffee (Vodka)

Priest Coffee (Brennivín)

Corfu Coffee (Koum Quat liquor)

Kaffee Fertig (coffee with Swiss prune schnapps)

Caffè corretto (that is an Italian beverage, consists of a shot of espresso "corrected" with a shot of liquor, usually grappa, brandy or sambuca.)

Coffee liqueurs (ex. Kahlúa, Kamora).