Razzmatazz – 1 oz. Black Raspberry Liqueur, ½ oz. Crème de Cassis, ½ oz. Coffee Liqueur, rest Hot Coffee. Pour liqueurs into Irish coffee glass. Add coffee. Top with whipped cream and garnish with berries in season.

Ruedesheim Kaffe – 3 cubes Sugar, 1 ½ oz. Asbach Uralt (German) Brandy, rest Hot Coffee. Place sugar cubes in heatproof coffee cup. Add brandy and set aflame. Allow to burn for a good minute, then fill with coffee. Top with whipped cream and sprinkle with grated chocolate.

Russian Coffee – ½ oz. Coffee Liqueur, ½ oz. Hazelnut Liqueur, ¼ oz. Vodka, rest Hot Coffee. Pour liqueurs and vodka into Irish coffee glass. Add coffee. Top with whipped cream.

Spanish Coffee – 1 oz. Spanish Brandy, rest Hot Coffee. Add coffee to brandy in mug and top with whipped cream.

Spanish Eyes – 1 oz. Kahlua, 1 oz. Rum, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Spiced Hazelnut Cafe - One brewed pot of Hazelnut coffee, 1 tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. cloves, 1/3 cup packed brown sugar, 1½ cups heavy cream, 1 Tbsp. brown sugar. Brew Hazelnut coffee with cinnamon, nutmeg, cloves. Stir in brown sugar. Top with heavy cream whipped with 1 Tbsp. brown sugar. Makes 12 5-ounce servings.

Thai Iced Coffee - 6 tablespoons whole rich coffee beans (ground fine), 1/4 tsp. ground coriander powder 4 or 5 whole green cardamom pods (ground). Place the coffee and spices in the filter cone of your coffee maker. Brew coffee as usual; let it cool. In a tall glass, dissolve 1 or 2 tsp. of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice). Add 5-6 ice cubes and pour coffee to within about 1" of the top of the glass. Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon. This will make the cream float on top of the coffee rather than dispersing into it right away. To be totally cool, serve with Flexi-Straws and paper umbrellas... Alternatively, this version which comes from a newspaper article of many years ago simply calls for grinding two or three fresh cardamom pods and putting them in with the coffee grounds. Make a strong coffee with a fresh dark roast, chill it, sweeten and add half-and-half to taste. Makes 1 8-cup pot of coffee

Turkish Coffee 1 - ¾ cup Water, 1 tbsp. Sugar, 1 tbsp. Pulverized Coffee, 1 Cardamom Pod. Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamom. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking.

Turkish Coffee 2 - one heaping teaspoon of very finely ground coffee (about 3oz of coffee), one heaping teaspoon of sugar. Turkish coffee is prepared using a little copper pot called raqwa. The trick of it is to heat it until it froths pour the froth into the coffee dup and heat it a second time. When it froths again, pour the rest into the cup. Use a heaping teaspoon of very finely ground coffee and, optionally, one heaping teaspoon of sugar (to taste). Add the sugar only just before boiling point. Turkish coffee without sugar is called sade, with a little sugar is "orta s,ekerli" and with lots of sugar is "c,ok s,ekerli". The grounds will settle to the bottom of the cup as you drink the coffee and towards the end, it'll start to taste bitter and the texture will be more like wet coffee grounds than a drink. As soon as this happens stop or your next sip will taste really, really bitter. Instead, turn your cup upside down on the saucer, and let someone read your fortune!

Vanilla Almond Coffee - 1/3 cup Ground coffee, 1 tsp. Vanilla extract, ½ tsp. Almond extract, ¼ tsp. Anise seeds. Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Makes eight 6 ounce servings.

Viennese Coffee - 4 oz Semisweet Chocolate, 1 tbsp. Sugar, ¼ cup Whipping Cream, 4 cup Hot Strong Coffee, Whipped Cream, Grated Orange Peel. Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, ½ cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel.

Vietnamese Iced Coffee - 2 to 4 tablespoons finely ground dark roast coffee (preferably with chicory), 2 to 4 tablespoons sweetened condensed milk (e.g., Borden Eagle Brand, not evaporated milk!), boiling water, Vietnamese coffee press, ice cubes. Place ground coffee in Vietnamese coffee press and screw lid down on the grounds. Put the sweetened condensed milk in the bottom of a coffee cup and set the coffee maker on the rim. Pour boiling water over the screw lid of the press; adjust the tension on the screw lid just till bubbles appear through the water, and the coffee drips slowly out the bottom of the press. When all water has dripped through, stir the milk and coffee together. You can drink it warm, try it over ice. If you can't find a Vietnamese coffee press, regular-strength espresso is an adequate substitute, particularly if made with French-roast beans or with a dark coffee with chicory.

White Russian Coffee - One brewed pot of French Vanilla or Crème Brulee coffee, 1 cup heavy cream, 1½ cups coffee flavored liqueur, Garnish: chocolate shavings, ground chocolate, or cocoa mixed with powdered sugar. Brew coffee, then stir into it heavy cream and liqueur. Top with garnish of ground chocolate or cocoa, or chocolate shavings. Makes 12 5-ounce servings.