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Refreshment Roundup: Happy National Coffee Day

Get your grind on, lean onto your French presses and break out the cream—it’s National Coffee Day!

Millions of people celebrate this holiday every day, but today they have an excuse to extra caffeinated.

The change of seasons from summer to fall brings with a demand for roastier, toastier, more robust flavors. Coffee certainly delivers on all three of those fronts.

We’ve rounded up a collection of coffee-forward RTDs to help you and your guests not only celebrate National Coffee Day but switch things up for cooler weather. We’ve also thrown in a recipe in case you want to get your Irish Coffee on today.

Cheers!

BOMANI Cold Buzz

This spiked cold brew—available in the original formulation or vanilla—is produced by a small team and launched back in March. Each sleek 11-ounce can of BOMANI Cold Buzz is just 110 calories and has zero carbs or added sugars. You can order it directly from their website or have it delivered by Drizly.

Rebel Hard Coffee

BOMANI isn’t the only spiked coffee RTD brand that launched this year. Rebel Hard Coffee hit the market last month in three year-round flavors: Cold Brew, Mocha Latte, and Vanilla Latte. They launched just in time for PSL season—grab the seasonal Pumpkin Spice Hard Latte while you can.

Pabst Blue Ribbon Hard Coffee

Smooth and easy to drink, PBR Hard Coffee doesn’t taste like beer and doesn’t punch the palate with alcohol burn. People probably don’t think of PBR when they think about coffee, but this RTD may just change that. Click here to have it delivered by Drizly.

Kahlúa

Combine Kahlúa with rum and Arabica cold brew and you get the Kahlúa Nitro Cold Brew, which features a nitrogen-filled widget that ensures a smooth, satisfying drink experience. Want it delivered by Drizly? Click here!

There’s also the Kahlúa Espresso Style Martini. Pop the top and you’ll be rewarded with a smooth, foamy Martini in a can made with Kahlúa, vodka, and Arabica coffee. The 200ml can contains two servings. Order it through Drizly here.

Cafe Agave

At 12.5% ABV, these spiked, agave-infused RTDs pack a decent wallop. Cafe Agave is made using a unique alcohol formulation: agave-infused kosher wine. Not only is there an expression for everyone—Caffe Mocha, Espresso Shot, Salted Caramel, and Vanilla Cinnamon—they can be used to make coffee-based cocktails. Hit those links for convenient Drizly delivery.

The Proper Irish Coffee

Whip two to three ounces of heavy cream to thicken it slightly (avoid making it stiff). Then combine two ounces of Proper No. Twelve Irish whiskey, four ounces of hot Fire Dept. Coffee, and three-quarters of an ounce of simple syrup in a coffee mug. Layer the whipped heavy cream onto the drink and grate nutmeg over the top. Enjoy! Order Proper No. Twelve through Drizly here.

Why did we choose the Proper Irish Coffee as our featured cocktail? It’s simple—both products provide assistance to First Responders via donations. Firefighters have been—and still are—battling huge blazes throughout the West. Fire Dept. Coffee is owned by veterans, brewed by firefighters and First Responders, and gives back via the Fire Dept. Coffee Foundation. Proper No. Twelve Irish whiskey donates up to $1 million annually to First Responders.

Hospitality Villains is a member of the Drizly Affiliate Program. Drizly offers affiliates a small commission on sales made through affiliate links. The links above are affiliate links that will help support Hospitality Villains at no additional cost to you.

Neither the author nor Hospitality Villains received compensation, monetary or otherwise, from these brands, their distributors or any other entity in exchange for this post.

Photo by Demi DeHerrera on Unsplash

David Klemt View All

I’ve been studying and writing about the hospitality industry since 2006. Like so many people, I started my journey in this business by working as a host, server and bartender. I was introduced to nightlife in Chicago, learning the ins and outs of nightclubs and after-hours hot spots.

After moving to Las Vegas nearly 20 years ago, I both co-owned a valet company and helped promote the club it serviced. That led to me taking on the role of editor for a Las Vegas hospitality industry publication.

A few short years later, I continued along my journey of hospitality industry reporting. I went from contributing to a major industry outlet to taking on the role of editor and content curator.

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