Spanish Coffee
ClassicA flamed, sugar-rimmed coffee with rum and Kahlúa.
Warm, sweet, and boozy. Caramelised sugar and high-proof rum give it a toasted edge, coffee liqueur and hot coffee bring roast and depth, and cream softens the whole thing. A grown-up flamed coffee, richer than an Irish and twice the show.
Ingredients
- 1 oz Overproof Rum
- 0.5 oz Triple Sec
- 1 oz Coffee Liqueur
- 3 oz Coffee
- 1 oz Heavy Cream
- 1 pinch Nutmeg
- Nutmeg · optional garnish
Method
- 1
Rim a heatproof glass with sugar.
- 2
Add the overproof rum and triple sec, then carefully ignite and swirl to caramelise the sugar rim. Keep clear of anything flammable.
- 3
Pour in the coffee liqueur and hot coffee to extinguish the flame.
- 4
Float lightly whipped cream over the top and grate nutmeg to finish.
The Story
Spanish Coffee is tableside theatre made famous in the United States by Portland's Huber's Café, where it is built and flamed in front of the guest — overproof rum set alight to caramelise a sugar rim before coffee and cream go in. Despite the name it is an American bar ritual, and one of the great flaming after-dinner drinks. Handle the fire with care.
Recipe card
The whole recipe in one shareable image.
