Kobrick Coffee Company. has been roasting beans since 1920, originally in Lower Manhattan and now New Jersey. This year it opened its first retail shop, a quaint Italian-style cafe in the meatpacking district.

But that’s not the only thing novel about this old-timey cafe. Besides the usual coffee drinks like macchiatos and cortados, the cafe serves what it calls “coffee cocktails,” alcoholic drinks with a zing of caffeine.

Top sellers include the Mexican Jumping Bean, a frothy concoction of reposado tequila, a ristretto espresso shot and flavored liqueurs, and the Three Hour Kyoto Negroni, made with a mix of gin, campari and vermouth that is then slow-dripped over a Kenyan coffee through a long, cylindrical tube.

“There’s a lot of synergies between coffee preparation and cocktail preparation,” said Scott Kobrick, 30, the boyish fourth-generation member of the family business who spearheaded the idea for a cafe. “In many European countries, a barista is a bartender, as a literal translation, and coffee is used as an ingredient in their bar program, and the bartenders use similar tools, too.”