Celebrate International Coffee Day with Hilton and Renaissance Bengaluru’s creative recipes blending tradition, flavour, and innovation.
Coffee has become a cultural phenomenon that has brewed its way into almost every corner of our lives. Beyond the comforting cup to kickstart the day, coffee finds itself infused into decadent desserts, creamy ice creams, energising smoothies, and even bold cocktails that light up evenings. Its rich aroma and versatile flavour profile make it a flavorful canvas for culinary creativity, blending seamlessly with chocolate, caramel, spices, and even spirits.
International Coffee Day was a good pivot point to celebrate flavours of caffeine-filled marvels. This year, Hilton Bangalore Embassy Golflinks and Renaissance Bengaluru Race Course Hotel have brewed up something truly special: curated recipes that blend creativity, tradition, and the unmistakable charm of coffee. Each recipe has been designed as an ode to the city’s spirit, offering coffee lovers this International Coffee Day a chance to savour the beverage in refreshing and unexpected ways, whether in a silky dessert, a decadent sip, or a spirited concoction.
Recipe from Hilton Bangalore Embassy Golflinks on International Coffee Day
Brew Klinx
With Brew Klinx, I wanted to play with bold contrasts—tequila and Old Monk rum softened by coffee, vanilla, caramel, and hazelnut,” shares the mixologist from Hilton. The drink brings together strength and smoothness, creating 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
“This Negroni carries the earthy aroma of Kodagu coffee,” says the mixologist from Hilton Banglore Embassy Golflinks. By infusing vermouth with local coffee, the cocktail lends a soulful Indian twist to the Italian classic — elegant, aromatic, and deeply evocative of Karnataka’s coffee trails.
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
“Klinx Floral is a refreshing expression of balance—gin and cold brew lifted by lavender-honey, brightened with lemon, and finished with effervescent bubbles,” notes the mixologist from Hilton. This refined concoction is a gentle harmony of floral sweetness and crisp zest.
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.
Recipes from Renaissance Bengaluru Race Course Hotel on International Coffee Day
Filter & Flair
“Filter & Flair is my tribute to Bangalore’s timeless love affair with filter coffee,” says Shyam Kumar, Bar Manager at Rbar, Renaissance Bengaluru Race Course Hotel. By layering chocolate, cream, tamarind, and rosemary bitters, he captures the city’s essence — a perfect mix of tradition and cosmopolitan flair.
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,” explains Chef Manivannan Govindachari of Lush. Paired with hazelnut dacquoise, it’s a fine balance of texture and flavour — where East meets West in every bite, Says 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.
Read More: Food Voyager
