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Spanish Coffee

  • 3/4 oz 151-proof Rum
  • 1/2 oz Paula's Texas Orange
  • 1 1/2 oz Kahlua
  • 3 oz Freshly Brewed Coffee
  • Whipped Cream
  • Sugar
  • Lime Wedge
  • Grated Nutmeg

Moisten the rim of the glass with lime, then roll in sugar, creating a wide band. Fill glass with rum and Paula's Texas Orange, and light with a match. Hold the glass at an angle to heat the sugar with the flame until it begins to bubble and caramelize. Add Kahlua and coffee, garnish with whipped cream and grated nutmeg.

Recipe adapted from The Bar Book by Jeffrey Morgenthaler.