Just to see what spirits themselves are like with no alcohol burn at all, I diluted a number of them with plain water by three to one, to cut their alcohol levels to the equivalent of a low-alcohol wine. All of them remained plenty aromatic, a couple of English gins spectacularly so. With a bit of lemon juice and sugar, they made an odd but pleasant drink: an aqua-gin.
Food nerd guru Harold McGee on diluting for more flavour.
I've never been a fan of brewed coffee but maybe that's just because the kinds of places that serve it (business hotels are the worst) use terrible beans and bad technique. I might try one next time I'm at Mecca.