Spanish Coffee
Rum, orange liqueur and coffee liqueur in hot coffee. Portland's flaming favourite, served safely.
Served hot · Heatproof glass · Medium · about 4 minutes · about 9% ABV
Ingredients
- 20 ml Dark rum
- 15 ml Triple sec / Cointreau
- 15 ml Coffee liqueur
- 120 ml Hot coffee
- 30 ml Thickened cream
- Grated nutmeg (garnish)
Method
- Sugar the rim
- Warm the glass
- Pour 20 ml dark rum into the glass
- Pour 15 ml Triple sec / Cointreau into the glass
- Pour 15 ml coffee liqueur into the glass
- Pour 120 ml hot coffee into the glass
- Float 30 ml thickened cream on top
- Garnish
About the Spanish Coffee
The coffee family. Coffee and spirits have long been paired across Europe, from the Spanish carajillo to the Italian caffè corretto. Irish Coffee was created at Foynes in Ireland in the early 1940s, and the Espresso Martini in London in the 1980s. These drinks belong to the after-dinner tradition.
Spanish Coffee FAQ
What's in a Spanish Coffee?
20 ml dark rum, 15 ml triple sec / cointreau, 15 ml coffee liqueur, 120 ml hot coffee, 30 ml thickened cream, garnished with grated nutmeg.
How strong is a Spanish Coffee?
About 9% ABV once mixed with ice, which is 1.3 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Spanish Coffee?
Neither. Build it in a warm glass and stir until any sugar dissolves.
What glass do you serve a Spanish Coffee in?
A heatproof glass, about 250 ml. Warm the glass first. No heatproof glass? Use a coffee mug.
