Spanish Coffee
A dramatic Portland original — overproof rum and coffee liqueur meet hot coffee under a cloud of whipped cream, finished with a flamed caramelized sugar rim.
- ¾ oz151 rum
- ¼ oztriple sec
- 1½ ozcoffee liqueur
- 4 ozhot coffee
- 1 ozwhipped cream
- 1 dashnutmeg
- 1Moisten the rim of an Irish coffee glass with a lemon wedge and dip it in granulated sugar to coat.
- 2Pour the 151-proof rum into the glass, tilt it carefully, and use a long lighter or torch to ignite the rum.
- 3Slowly rotate the glass to caramelize the sugar rim, then extinguish the flame by placing your hand over the glass.
- 4Add the triple sec and coffee liqueur to the glass.
- 5Pour in the hot coffee, leaving about an inch of space at the top.
- 6Float whipped cream gently over the back of a bar spoon so it rests on top.
- 7Finish with a grating of fresh nutmeg over the whipped cream.
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Spanish Coffee was created in the 1970s by bartender James Louie at Huber's Cafe in Portland, Oregon — one of the oldest restaurants in the city. The drink was designed as a tableside showpiece: the rim is coated in sugar and 151-proof rum is poured over the glass, then lit on fire to caramelize the sugar before the remaining ingredients are added. Huber's still serves it to this day and it has become one of Portland's most iconic cocktails.
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