Without a doubt, the most popular coffee cocktail I made behind the bar was the Keoke Coffee Cocktail. The only downside was using coffee that would rarely qualify as "freshly brewed," or waiting for what seemed like an eternity for a fresh pot to brew.
This is when an instant coffee comes to the rescue. At home it only takes a few minutes to boil the small quantity of water you need, and in a restaurant there's often a pot of hot water ready for those tea drinkers.
Make sure the coffee is of high quality and rich; I prefer the dark roasts for use in any cocktail recipes.
1 ounce coffee liqueur
1/2 ounce creme de cacao
1/2 ounce brandy
8 ounces VIA Italian Dark Roast coffee
Directions Pour a packet of VIA into a large coffee cup and add 8 ounces of boiling water. Pour the coffee liqueur, creme de cacao, and brandy into the coffee and stir well. Top with fresh whipped creme.
Why VIA? Read here.