There’s the cowboy method of making a coffee cocktail. You know, sloshing a slug of whiskey from a flask into a tin mug of watery, mostly burned, gritty grounds. Horse, hat, and Red Dead Redemption attitude not required. There’s the pregame method, too: Brewing a fresh pot after work and adding it to a thermos with whatever alcohol you have stocked on the bar cart (Jameson Cold Brew, if you’re lucky), then nursing it in the taxi or on the train to your final destination. There’s also the cop-out method, which is sipping one of the handful of esteemed coffee liqueurs that’ve been introduced to the spirits world over the last decade—Mr. Black and Patrón XO Cafe come to mind—over ice.