Turkish Coffee
First fill the ibrik 2/3 full with water, add sugar to taste (if you like your Turkish coffee sweet) and top it with a heaping teaspoon of finely ground coffee. The coffee seals the narrow top creating an oven effect. As the water begins to boil it will foam up through the coffee. Let it foam up three times. Stir. Pour slowly into two small demitasse cups and it's ready for savoring . Pay attention to the foaming. It is the skill part of the process. If you don't, your ibrik will become volcanic and deposit your Turkish coffee on your stove.

Irish Coffee
According to San Francisco history, this legendary drink was created in 1952 at the Buena Vista, the now landmark restaurant and bar. Apparently the owner, Jack Koeppler, read about a hot coffee and whiskey beverage that was tasted in Ireland by the travel columnist, Stanton Delaplane. Mr. Koeppler was so intent on making this drink perfectly he traveled to Ireland to confer with its creator, Shannon Airport bartender Joe Sheridan. Through the years, the Buena Vista recipe has been borrowed and slightly modified by each bartender who serves it. The following recipe is an
adaptation from the original.

1 Irish Coffee glass, preheated
3/4 cup full city roast brewed coffee
2 teaspoons sugar
1 jigger Irish whiskey (never use scotch)
1/4 cup lightly whipped cream

Pour hot coffee in the heated glass. Add sugar and stir to dissolve. Mix in the whiskey. Top with whipped cream. Serves one.

Kioki Coffee
A drink blending strong coffee with the combined kick of brandy and Kahlua.

1 12-ounce coffee mug, preheated
1 cup French Roast brewed coffee
1 jigger brandy
1 jigger Kahlua or other good quality coffee liqueur
1/4 cup lightly whipped cream

Pour hot coffee into the heated mug. Add the coffee, brandy, and Kahlua and stir well. Top with whipped cream. Serves one.

Bailey's Irish Cream Coffee
This drink can sometimes have a jigger of creme de cacao and 1/4 teaspoon of Frangelico added to the glass, depending on the bartender.

1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Bailey's Original Irish Cream
1/4 cup heavy cream, whipped until stiff peaks form
Ground cinnamon (optional)

Pour hot coffee into the heated glass. Add the Bailey's and mix well. Top with a mound of whipped cream and a few dashes of cinnamon if desired. Serves one.

Cafe Brulot
A warming and soothing drink.

1 large brandy snifter, preheated
1 1/2 jiggers cognac
1 teaspoon sugar
1 or 2 whole cloves
1 stick cinnamon
1 strip each of orange and lemon peel
10 ounces medium roast brewed coffee
1/2 jigger Grand Marnier

Put all ingredients except the coffee and the Grand Marnier in a small saucepan and warm gently over low heat for two minutes, or until the mixture becomes aromatic. Stir in the coffee. Strain into the warm brandy snifter. Stir in the Grand Marnier. Serves one.

Cafe Royal
This very intensely flavored drink is also known as Cafe Gloria. The presentation should win "oohs" and "aahs."

1 12-ounce wine glass, preheated
10 ounces French Roast brewed coffee
1/2 teaspoon granulated sugar
1 cube sugar
1 1/2 jiggers brandy

Pour the hot coffee in the heated wine glass. Stir in the half teaspoon of sugar to dissolve. Place the cube of sugar in a small, warmed bowl and add the brandy. Ignite the brandy and immediately pour into the coffee, allowing the flames to burn off the alcohol. Stir into the hot coffee. Serves one.

Frangelico Coffee

1 12-ounce wine glass, preheated
10 ounces full city roast brewed coffee
1 1/2 jiggers Frangelico liqueur
1/4 cup lightly whipped cream

Pour hot coffee in the heated wine glass and stir in the Frangelico. Top with the whipped cream.
Serves one/

Chocolate-Hazelnut Coffee
A creamy blend of rich chocolate and hazelnuts makes this drink addictive. If you want to make it truly decadent, top with whipped cream and a dusting of cocoa powder.

1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 jigger Godiva chocolate liqueur
1 jigger hazelnut liqueur

Pour hot coffee in the heated wine glass and stir in the two liqueurs. Serves one.

Amaretto Coffee

1 large brandy snifter, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Amaretto liqueur
1/4 cup lightly whipped coffee
1/2 teaspoon toasted, sliced almonds (optional)

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired. Serves one.

Mexican Coffee
This drink can also have the added punch of two tablespoons of your favorite tequila, but be prepared for the results: the drink quickly "goes to your head."

1 large brandy snifter, preheated
10 ounces medium roast brewed coffee (a Mexican or Guatemalan works well)
1 1/2 jiggers Kahlua liqueur
1/4 cup lightly whipped coffee
dash of each of ground cinnamon and cocoa powder

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream, cinnamon and cocoa powder. Serves one.

Cafe Diablo
This showy drink combines spiced brandy, Grand Marnier, and a strong African roast such as Kenyan or Sumatran. Mason's Restaurant used to create this popular drink tableside, using a saucepan and igniting the brandy before ladling the potent drink into a demitasse cup. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly be recreated in your own home for special guests. The proportions have been changed to accommodate a coffee mug.

1 12-ounce coffee mug, preheated
2 cubes sugar
1 1/2 jiggers brandy
1/2 jigger Grand Marnier
5-8 whole cloves
1 strip orange peel
1 strip lemon peel
8 ounces Kenyan or Sumatran brewed coffee

Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not available, a saucepan. Pour the hot coffee into coffee mug. The brandy should begin to release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together. Serves one.

Chocolate Mexicano (serves four)

4 C. milk
4 oz. sweetened chocolate
4 cinnamon sticks

Heat the milk to the boiling point. Place the chocolate (break it into one-oz. pieces) in a wide-mouthed pitcher, then pour the hot milk over it. Stir the milk so that the chocolate will dissolve, then use an egg-beater to froth the milk. Serve in individual cups, and place a cinnamon stick in each cup. A light dusting of cinnamon powder is optional.

Borgia Coffee (serves 2)

one cup of espresso coffee
οne cup of hot cocoa
whipped cream
orange peel

Mix in equal proportions the espresso coffee and the cocoa (very hot). Serve in coffee cups, and cover with whipped cream. Add grated orange peel.

Cafe Brulot (serves 2)

2 cl of Cognac (a little more than 1/4- cup)
2 cloves
1 stick of cinnamon
grated orange peel
grated lemon peel
2 spoonfuls of sugar
25 cl of strong coffee (2 cups full for 2/3)
whipped cream for decoration

In a copper saucepan mix cognac, cloves, cinnamon, grated orange and lemon peels, sugar. Heat it on the stove. Flambe and stir. Meanwhile, make the two cups of very strong and hot coffee. Filter the cognac, pour it on the coffee and decorate all with whipped cream, or, if preferred, the cream can be served separately.

Thai Iced Coffee

6 tblsp Fine ground whole, rich coffee beans
1/4 tsp Coriander , ground
4-5 Cardamom , pods (whole green), ground Sugar
Whipping cream
Curshed Ice

Place the coffee and spices in the filter cone of your coffee maker. Brew coffee as usual, let it cool. In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice). Add 5-6 ice cubes and pour coffee to within about 1 inch of the top of the glass. Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon. This will make the cream float on top of the coffee rather than dispersing into it right away.