April 21st has been designated by those who designate such things as National Iced Coffee Day. One of these days we’ll design a calendar with all of these holidays for reference (unless someone already has, in which case please point us in that direction). As an alternative to the usual Frapuccino, we present a couple of boozy recipes to try out during your next lazy weekend.

Guatemalan Iced Coffee
1 1/2 oz. Zacapa Rum 23
3 1/2 oz. Guatemalan coffee
1/2 oz. Demerara sugar syrup
cream (optional)

Pour coffee into a highball glass filled with ice. Add Zacapa Rum 23 and Demerara sugar syrup and stir well. Add cream if desired.

Boozy Biscotti Iced Coffee
(by Lisa Lavery at Yummly)

For the coffee:
4 1/2 oz coarsely ground coffee (about 1 3/4 cups)
3 1/2 oz cold water

For the cocktails:
2 cups cold water
8 ounces amaretto, chilled
2 ounces Pernod, chilled
ice and milk (for serving)

Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day. Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.

When ready to serve, add the water, amaretto, and Pernod to the strained coffee and stir to combine. Serve over ice, passing milk on the side.

(NOTE: This has been a staple in our household for quite some time now. We’ve tried to keep it around to see how long it will last in the fridge and still remain fresh, but it doesn’t last long enough. For the coffee, last week we used Gachatha AB from George Howell, but I’m certain any coffee of reasonable pedigree will serve the job well.)