We're not afraid to admit that coffee and alcohol are two of our favorite things in this world. Which is why we're especially obsessed with java-based cocktails.

But instead of bellying up to the nearest bar, we asked five San Francisco bartenders to create a unique bourbon and coffee-based cocktail recipe, just for 7x7 readers. Perfect as a bloody mary brunch replacement, an aperitif, or paired with a chocolatey dessert, all you have to do is get shaking.

(Photo by Kevin McCullough)

Unnamed Cocktail

Bartender: Nick Jones, formerly of Pabu Restaurant

“Chicory has been used as a coffee additive and substitute for many years. For this cocktail we used chicory root to give it a nice, earthy coffee flavor balanced with W Harper bourbon and dry vermouth. The result is a sipping cocktail that could be enjoyed any time of the day."

Recipe:

1½ oz IW Harper bourbon

¾ oz chicory syrup

½ oz dry vermouth

1 dash orange bitters

1. Stir all ingredients in a mixing glass for 10-20 seconds.

2. Strain into a small coupe.

3. Garnish with an orange twist.

The 1854

Bartender: Randy Mariani, formerly of Oro

"The 1854 was inspired by that moment when you walk out the sliding glass door in the morning and look over the backyard with a cigarette and a coffee. I took that feeling and transferred it into a drink to end your night."

Recipe:

1½ oz Evan Williams Bonded bourbon

½ oz Monkey Shoulder scotch

¼ oz cherry heering

¼ oz benedictine

¼ oz Sightless coffee

1. Mix over ice.

2. Bottle and then smoke.

Hot Chocolate with Bourbon

Bartender: Morgan Schick, formerly at Aatxe, currently at Trick Dog

“This is a traditional Spanish hot chocolate meeting an American coffee break. Spicy, rich, boozy, and you can dip a donut in it."

Recipe:

1 oz Bonded Bourbon

¾ oz Ancho Reyes

½ oz dark chocolate ganache

1½ oz espresso

1. Heat a cappuccino mug.

2. Add liquor and ganache.

3. Stir well to mix.

4. Pull espresso over mix.

5. Garnish with small donut.

The Italian Job

Bartender: Davide Diana, Bar821

“The cocktail tastes sweet and bitter, and the orange twist gives the drink an extra oily flavor. It can be enjoyed at any time, even in the morning."

Recipe:

1½ oz Bourbon Evan Williams

¼ oz espresso

½ oz Tia Maria

¼ oz Amaretto Dissaronno

¼ oz Antica Formula Vermouth

1. Shake and strain everything.

2. Served up in a Nara glass.

3. Garnish with an orange twist.

The Electric Slide

Bartender: Jonathan Borchardt, formerly of Plaj Restaurant

"We settled on coffee-infused bourbon augmented by Jelinek Fernet. Condensed milk and egg white round it out and fluff it up. The result is spicy, rich, and holiday-friendly."

Recipe:

1½ oz coffee-infused bourbon (coffee: Peet's Major Dickason; bourbon: Four Roses)

¾ oz Jelinek Fernet

½ oz sweetened condensed milk

1 egg white

1. Start with vigorous dry shake, then shake with ice.

2. Double strain into coupe or cocktail glass.

3. Garnish with 3 coffee beans.

This article was originally published in 2016.