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Today we’re making the flaming Spanish Coffee! This drink was developed in Oregon, so it’s not exactly Spanish. However, it’s most likely a variation on the Carajillo - which did originate in Spain. What sets it apart from other spiked coffee drinks is the presentation. Fire heats the sugared rim creating a caramelized edge to the glass. It’s eye-catching, a little bit dangerous, and very tasty - what’s not to love? Enjoy, and make, this one responsibly. Cheers!
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Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
Babbel: 0:32
The History: 1:54
The Booze: 3:37
The Recipe: 5:29
The Sips & Sign Off: 7:59
THE SPANISH COFFEE RECIPE 5:35
3/4 oz. (22.5 ml) Hamilton 151 Demerara Overproof Rum
1 oz. (30 ml) St. George NOLA Coffee Liqueur
1/2 oz. (15 ml) Marie Brizard Orange Curaçao
2-3 oz. (60-90 ml) hot coffee
Top with heavy cream (lightly whipped)
Grated nutmeg & burnt sugared rim for garnish
THE TOOLS
My workhorse double jigger: amzn.to/3lmmKrK
My go-to large shaking tin: amzn.to/33vnMLJ
My go-to small cheater tin: amzn.to/3qecbe5
Bar spoon: amzn.to/3wkkDhg
Glass coffee server: amzn.to/3w0V2Kc
Zester: amzn.to/2VCLDF0
Garnish picks: amzn.to/3I6QKoV
Rubber bar mat (6"x12"): amzn.to/3h2IJER
The Georgian Irish Coffee Glass: amzn.to/3zPZ32F
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4610 N. Clark St
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Chicago IL, 60640
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