Spanish Coffee

Friday, December 4, 2015

Finals are nearly here, which calls for coffee and booze in equal measure. I propose we simplify matters and put coffee in our booze–at the very least, it'll make for cheerful studying (or end-of-year meetings, or midday gift exchanges...)

Spanish Coffee

4 oz freshly brewed dark roast coffee
4 oz heavy cream
3/4 oz aged rum
3/4 oz orange liqueur

Combine heavy cream and 1/4 oz orange liqueur in a shaker; add coil of a Hawthorne strainer and shake vigorously for at least ten seconds. Cream should be aerated but still pourable. Combine coffee, Jamaican rum, and 1/2 oz orange liqueur in a mug and stir. Float heavy cream atop coffee.

Notes: Shaking heavy cream with the coil of a Hawthorne strainer is how a bartender would do it–but you can gently whip cream with a hand mixer if that's easier. Use high quality orange liqueur; this recipe isn't the place to discover that triple sec from the back of the cabinet has a strange aftertaste. Cheers!

Image by Daniel Krieger for PUNCH.


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