I first stumbled onto the Deathwish cocktail thanks to a bartender friend during one of those wild, unforgettable nights that somehow become legend among your crew. This isn’t a drink for the faint of heart – think of it as a boozy dessert with extra fireworks. If you want something with punch, but also dangerously delicious, the Deathwish delivers in spades.
The drink itself hails from the late 1980s, back when bartenders were in full mad-scientist mode, experimenting well beyond neon-hued, saccharine classics your aunt probably sipped. The Deathwish earned its ominous name for good reason: it’s seriously strong, so do yourself a favor and show it some respect (I learned this the hard way, and I still get teased for it).
Strength & Profile
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What hooked me was how unexpectedly well coffee liqueur, Irish cream, and vodka come together. The first time I tried it, I figured it’d be a sugar bomb, but the coffee flavors cut right through the creaminess, so it’s somehow both smooth and bracing – like an espresso that winks at you before knocking you sideways.
Ingredients
• 2 oz vodka (go for something decent, but don’t feel like you need to hunt down your top-shelf unicorn)
• 1 oz coffee liqueur (Kahlúa is perfect, but any favorite works)
• 1 oz Irish cream (Bailey’s is the gold standard, but honestly, use what you’ve got)
• Ice cubes
• Whipped cream (for gloriously over-the-top garnish)
• Chocolate shavings or a dusting of cocoa, if you feel fancy
How to Make a Deathwish
- Fill a cocktail shaker about halfway with ice.
- Pour in the vodka, coffee liqueur, and Irish cream.
- Shake hard – really shake, like you mean it! – for at least 15 seconds. You want it ice cold.
- Grab a rocks glass (short and wide), fill with fresh ice, and strain in your concoction.
- Finish with a big swirl of whipped cream and a scatter of chocolate shavings (or a dust of cocoa if you want to keep things grown-up).
When I make these for friends, I always put out a bowl of extra chocolate shavings so people can go wild. Weird as it sounds, this cocktail is magic with dark chocolate – the bitterness somehow deepens the drink’s velvety sweetness. And if you have a cheese board nearby, aged gouda is a revelation with Deathwish; something about the caramel in the cheese just clicks.
Got friends who skip booze? I’ve tested a mocktail version with cold brew coffee (about 2 oz), half-and-half or oat milk (1 oz), and a drizzle of chocolate syrup. Not the same wallop, obviously, but the flavors come close, and it never fails to impress.
Over the years, I’ve played with a bunch of riffs. My personal favorite: add a tiny pinch of sea salt to the shaker before mixing. It’s unexpected but makes the chocolate and coffee flavors pop. My partner swears by a version with spiced rum instead of vodka – it gives the drink a warm, almost autumnal vibe that’s perfect for chilly nights.
A couple pairing notes I wish I’d known sooner:
- Aged gouda (seriously, try it)
- Pretty much anything chocolate (no-brainer)
- Spicy nuts (the heat is great against the creamy, sweet drink)
One last word to the wise: this is not a drink to order in rounds, no matter how deceptively smooth it goes down. Trust me – I’ve been there.
And here’s a tip straight from the bartender who started my obsession: don’t skimp on the coffee liqueur. If you can spring for a really good one, it takes the Deathwish from “That’s good” to “Oh wow, what IS this?” The difference is real.
Cheers, and proceed with caution – you’ve officially been warned!
