Spanish Coffee

Cocktail RecipeHome Bar Basics (3rd ed)
Metric
Imperial
Rounded
Raw

Glassware

Georgian glass

Ingredients

1
oz
heavy cream
¾
oz
151 Demerara rum
¼
oz
orange liqueur
Cointreau
1 ½
oz
coffee liqueur
0.33
cup
hot coffee

Garnish

1
sprinkle
nutmeg, grated

Preparation Instructions

In a sealed jar, shake cream until thick but still pourable, then chill.
Rim the glass with lemon and sugar, then add Cointreau and 151 rum.
Using a match, carefully ignite, slowly rotating the glass to briefly caramelize the sugar.
Add coffee liqueur and coffee to douse the flame.
Top with the thickened heavy cream and grated nutmeg.
Serve warm.
Times Tasted

0

Times Listed

0

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