March 4, 2014 1:00 PM

Getting cordial over coffee: Java-infused drinks are becoming more popular

Coffee has long been a supporting actor in cocktails, usually by providing a warming base for sweet liqueurs and whipped cream. But the bean is increasingly taking a star turn at local bars, where it’s mixed with everything from bourbon and rum to Madeira, absinthe and Benedictine in drinks both shaken and stirred.

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