Chestnut Coffee Cocktail Recipe

I’m always on the hunt for new coffee drinks, and honestly, this Chestnut Coffee Cocktail is up there with my favorites. It’s an easy blend: rich, fresh-brewed coffee, sweet chestnut syrup, and just a splash of liqueur for a smooth, cozy treat.

I got the idea after sipping some unique cocktails in Santa Monica—there’s just something about a twist on the classics, you know? It’s a little like a Negroni, but with more warmth and comfort.

Sometimes I’ll make this after a long day, or when I want to serve something special to friends. The nutty flavor and creamy finish? Always a crowd-pleaser, or just a nice way to wind down at home.

Chestnut Coffee Cocktail Recipe

There’s something about the mix of bold coffee, chestnut sweetness, and a little citrus that just works. I stick to fresh espresso and a handful of easy-to-find ingredients.

Equipment

• Cocktail shaker
• Jigger (for measuring)
• Fine strainer or regular strainer
• Espresso machine or coffee maker
• Tall glass or rocks glass
• Small spoon
• Ice scoop
• Citrus juicer (handheld or electric)

These are the basics I reach for. A good shaker gives a light froth, and using a fine strainer keeps things smooth—no gritty bits. I swear by using a fresh shot of espresso; it really makes a difference.

Ingredients

• 1 shot fresh espresso (or strong coffee)
• 1.5 oz gin or rum
• 1 oz chestnut orgeat syrup
• 0.5 oz fresh lemon juice
• 0.5 oz Campari
• 2 oz milk (optional, for a creamy version)
• Crushed ice
• Lemon twist or grated chestnut (for garnish, optional)

Chestnut orgeat syrup brings that earthy, nutty sweetness. Gin or rum? I pick based on my mood—gin is more herbal, rum’s got that cozy warmth. Campari adds color and a little bitter kick, while lemon juice keeps things bright. Milk makes it creamy, but sometimes I skip it if I’m feeling like something lighter.

Instructions

• Fill your cocktail shaker halfway with crushed ice.
• Add espresso (or strong coffee), gin or rum, chestnut orgeat syrup, lemon juice, Campari, and milk (if you want it) into the shaker.
• Shake well for about 10–15 seconds, until the shaker feels frosty.
• Strain into a tall or rocks glass over fresh ice.
• Garnish with a lemon twist or a little grated chestnut on top.

Shaking really helps blend everything and gives it that cool, frothy finish. I usually taste it before pouring—sometimes it needs a touch more sweetness or lemon. The garnish adds a nice aroma, too.

Notes

If I’m out of espresso, I’ll use strong brewed coffee, though it’s a bit milder. For a non-alcoholic version, I just skip the gin/rum and Campari, and add extra milk or a splash more orgeat syrup.

When I want it extra creamy, I shake in more milk. Fresh lemon makes a difference, so I avoid bottled juice. Crushed ice chills it fast and doesn’t water it down as much. Honestly, playing with proportions is half the fun—just tweak until it tastes right to you.

Tasting Notes

When I take a sip of the Chestnut Coffee Cocktail, the gentle sweetness hits me first. The chestnut liqueur is definitely noticeable, but honestly, it doesn’t take over.

It kind of brings to mind those roasted nuts you’d get at a winter market—there’s something nostalgic about it.

The coffee here is smooth and mellow, which is nice. It gives the drink some warmth and keeps things balanced.

I appreciate how the coffee keeps the sweetness in check. It’s a really pleasant combo.

If you’re into drinks that lean nutty and earthy, this one’s worth a try. Honestly, it reminds me a bit of the cocktails at The Chestnut Club, if you’ve ever been.

Texture:

• Silky and smooth
• Slightly creamy mouthfeel

No heavy or oily aftertaste, which is a relief.

On the finish, there’s this hint of toasted sugar and a gentle warmth from the alcohol. Makes me think of cozy evenings, honestly.

If you want garnish, I usually go for a twist of orange or a dusting of cinnamon. It lifts the aroma and just makes the drink look a little more special, kind of like something you’d get at Chestnut Club.