Created by Andrew Mackey, Bartenter, at Violet Hour

2 oz Chinaco Blanco
1/2 oz Firelit Spirits Coffee Liqueur
1/8 oz Demarara
1 dash Augostara

Instructions: Stir, strain, serve on rocks
Garnish with expressed orange peel

Created by Reza Esmaili of Smuggler’s Cove.

1 ounce Clement Creole Shrubb orange liqueur
1/2 ounce Firelit coffee liqueur
1/2 ounce Stroh 160 proof or other high-proof rum
1/2 ounce fresh orange juice
3/4 ounce fresh lime juice
1/4 ounce honey syrup (equal parts honey and water)
2 dashes Regan’s No. 5 orange bitters
2 orange twists and mint sprig, for garnish

Instructions: Fill a Collins glass two-thirds full with crushed ice. Add all the ingredients, except the garnish and stir with a swizzle stick or “lele.” Top the glass with fresh crushed ice. Spiral an orange twist around an additional swizzle stick, and add, with the mint sprig, for garnish. Zest a second orange twist over the glass for additional aromatics.

1 oz. aged demerara rum (El Dorado 15)
1 oz. coffee liquer (Firelit Coffee Liqueur)
1 barspoon simple syrup
1 egg
1 dash mole bitters

Combine and shake once dry and once with ice.  Strain into coupe glass.  Garnish with freshly grated cinnamon. Flippin’ delicious.

UPDATE: These girls teach us how to make a boozier ice cream by adding gelatin. WATCH VIDEO on Gizmodo. And they should know, they wrote a book on the subject.

We made some very tasty Firelit ice cream to celebrate the last days of summer.

3/4 cup sugar
1/2 tsp. kosher salt
6 egg yolks
2 cups heavy cream
UPDATE: 10 oz of (refrigerated) Firelit Coffee Liqueur
UPDATE: 1 packet (1 tablespoon) gelatin
UPDATE: 1/ cup of water
1 tsp. vanilla extract

1. Whisk together sugar, salt, and egg yolks in a 4-qt. saucepan until smooth.
2. Stir in cream and cook over medium heat, stir constantly until the mixture thickens, about 4 minutes.
UPDATE: 3. Mix 1 packet of gelatin and 1/4 cup of water together over medium heat until it thickens and add to mixture.
4. Pour mixture through a fine strainer into a medium bowl, whisk in Firelit and vanilla, refrigerate until chilled.
5. Process in an ice cream maker according to manufacturer’s instructions. Freeze until firm, at least 4 hours.

Makes 1 quart

Rowen at Fogged In Lounge wants to make the Brunch Cocktail popular again. We’re glad we could help.

2 oz Junípero gin
1 oz medium sherry1/4 oz Firelit
2 dashes chocolate bitters

Stir with ice and strain into a chilled cocktail glass. Lemon twist.

Darren Crawford, from Bourbon and Branch, wants to wish you a good morning with his creation.

1 oz. Firelit Spirits Coffee Liqueur
1 oz. Brandy
.25 oz.  Maple Syrup
2 dashes Old Fashioned Bitters

Served on the rocks with an orange peel.

Pat Johnson just created this one at his bar, Motiv, down in Santa Cruz. We can assume by the name that it may put involuntary emotions and sensations in your mind.

1.5 oz WL Weller Special Reserve
1 oz Firelit Spirits Coffee Liqueur
.25 oz Punt ‘e’ Mes
2 drops Fee Brothers Old Fashion
Garnish with a flamed orange zest & coffee beans. Pleasant dreams.

Our friends at The Barman Cometh came up with a drink as they describe, “Caffeinated crack dipped in sugar”:

1 1/2 oz. cognac
1 oz. Firelit coffee liqueur
1 oz. sweetened condensed milk

Shake with ice and strain.  Garnish with grated coffee bean.
Mmmmm… Sahhhhh-weeet!

2 oz Firelit Coffee Liqueur
16 oz Guinness

Build a pint of Guinness.
Pour Firelit down the middle of the head.
Sláinte.

1 1/2 oz Firelit Coffee Liqueur
1/2 oz Hanger One Straight Vodka
1/2 oz St. George Absinthe Verte
1 oz half & half

Combine all ingredients in a shaker with ice, shake and strain into a rocks glass. Garnish with a mint leaf to make it classy.