People have been spiking their coffee with booze since the dawn of mankind… or something like that. Point being, throwing a shot of something into your cup of joe isn’t exactly an exciting cocktail, but hey, I’m not above it. If you feel like making things a little more interesting and showing off for your friends, try making a Spanish Coffee. Despite the name, there isn’t anything particularly “Spanish” about this cocktail. From what I can find in my own internet searches, the Spanish Coffee is just an American thing.
I recently got to hang with living-bartending-legend Jeffrey Morgenthaler. The guy is also basically the first “booze blogger,” as he’s been posting bartending tips and cocktail recipes since the early 2000’s. I met up with him at Pepe le Moko and he made several different classic cocktails for me to photograph; an Old Fashioned, a Martini, etc. Then just as we were winding down he busts out the 151 and a lighter. It definitely made for some cool images and a really delicious drink at that.
Spanish Coffee isn’t the most refined cocktail in the world but if you’re lighting a glass on fire, who really cares?! This drink is about the show, so make sure you have an audience– after you practice a bit first.
3/4 oz 151-proof rum
1/4 oz triple sec
1 1/2 oz coffee liqueur
3 oz freshly brewed coffee
Super fine sugar
Note: Lighting 151-proof rum on fire is very dangerous. Only attempt to make this drink if you have your wits about you!
Use a lemon wedge to rim a tempered glass with sugar. Add the 151-proof rum to the glass and ignite. Carefully rotate the glass until the sugar is caramelized, then smother. Add coffee liqueur & triple sec, then top with hot coffee. Float whipped cream on top and add freshly grated nutmeg.
Recipe from Huber’s Café, Portland, OR