Exciting International Coffee Day Recipes from Renaissance & Hilton

International Coffee Day Recipes by Renaissance Bengaluru Race Course Hotel

Filter & Flair

“Filter & Flair is my tribute to Bangalore’s timeless love affair with filter coffee. By layering the creaminess of chocolate and fresh cream with the tang of tamarind and a touch of rosemary bitters, I wanted to capture the city’s unique balance of tradition and cosmopolitan charm served in a glass.” – Shyam Kumar, Bar Manager at Rbar, Renaissance Bengaluru Race Course Hotel.

Ingredients

For the Cocktail:

• 45 ml Kuhlau (coffee liqueur)
• 30 ml freshly brewed South Indian filter coffee
• 15 ml tamarind reduction (strained)
• 20 ml fresh cream
• 10 g dark chocolate, melted
• 5 ml homemade rosemary bitters (or substitute with rosemary-infused bitters)
• Ice cubes

For Garnish:

• Cocoa powder, for dusting
• Dark chocolate shavings

Method

1. Brew filter coffee and let cool.
2. Shake liqueur, coffee, tamarind, chocolate, cream, and bitters with ice until frothy.
3. Strain into a chilled glass.
4. Dust with cocoa and garnish with chocolate shavings.

Coorg Coffee Cremeux with Hazelnut Dacquoise

“This dessert brings together the bold aroma of locally sourced Coorg coffee and the elegance of Callebaut white chocolate. Paired with the crunch of hazelnut dacquoise, it tells a story of sustainability and craft, where East meets West in a refined harmony of flavor and texture.” – Manivannan Govindachari, Executive Pastry Chef, at Lush, Renaissance Bengaluru Race Course Hotel

Ingredients

For Dacquoise:

• 250 gms blanched hazelnuts 
• 1½ cup sugar
• 3 tsp cornstarch
• 6 large egg whites
• Pinch salt

For Cremeux:

• 70 gms White Chocolate 
• 15 gms castor sugar
• 120 gms whole milk
• 40 gms coorg filter coffee
• 30 gms heavy 
• 2 large egg yolks
• Pinch salt

Method

1. Dacquoise: Whip egg whites with sugar, fold in dry mix, spread on tray, and bake at 170°C for 15–18 mins. Cool and cut.
2. Cremeux: Heat cream and milk with coffee, infuse and strain. Whisk yolks with sugar, temper with coffee cream, cook until thick. Stir in white chocolate and chill.
3. Assemble: Layer dacquoise with cremeux, garnish with nibs or hazelnuts, and smoke lightly if desired.

International Coffee Day Recipes by Hilton Bangalore Embassy Golflinks

Brew Klinx

Quote from the Mixologist:
“With Brew Klinx, I wanted to play with bold contrasts—tequila and Old Monk rum softened by coffee, vanilla, caramel, and hazelnut. It’s a spirited blend that feels both robust and comforting.”

Ingredients

For the Cocktail:

• 30 ml tequila
• 30 ml Old Monk rum
• 30 ml freshly brewed coffee
• 10 ml vanilla syrup
• 10 ml caramel syrup
• 10 ml hazelnut syrup
• Ice cubes

For Garnish:

• Coffee beans or caramel drizzle

Method

1. Combine tequila, rum, coffee, and syrups in a shaker with ice.
2. Shake well and strain into a rocks glass.
3. Garnish with coffee beans or a light caramel drizzle.

Kodagu Negroni

Quote from the Mixologist:
“This Negroni carries the earthy aroma of Kodagu coffee. Infusing the vermouth with coffee gives the classic cocktail a soulful, local twist.”

Ingredients

For the Cocktail:

• 30 ml gin
• 30 ml Campari
• 30 ml coffee-infused sweet vermouth
• Ice cubes

For Garnish:

• Orange peel

Method

1. Stir gin, Campari, and coffee vermouth with ice until chilled.
2. Strain into a rocks glass over a large ice cube.
3. Express orange peel over the drink and drop it in.

Klinx Floral

Quote from the Mixologist:
“Klinx Floral is a refreshing expression of balance—gin and cold brew lifted by lavender-honey, brightened with lemon, and finished with effervescent bubbles.”

Ingredients

For the Cocktail:

• 30 ml gin
• 30 ml cold brew coffee
• 15 ml lavender-honey syrup
• 15 ml fresh lemon juice
• Sparkling water or tonic, to top
• Ice cubes

For Garnish:

• Edible flowers or a lavender sprig

Method

1. Shake gin, cold brew, lavender-honey syrup, and lemon juice with ice.
2. Strain into a chilled glass and top with sparkling water or tonic.
3. Garnish with edible flowers or lavender.