Spanish Coffee


  • 1 ½ teaspoons superfine sugar
  • 1 fluid ounce 151-proof rum
  • ¾ fluid ounce triple sec (such as Bols®)
  • 2 ½ fluid ounces coffee-flavored liqueur (such as Kahlua®)
  • ½ cup freshly brewed coffee
  • Directions

  • Step 1

    Pour sugar into a shallow dish. Wet the rim of the glass and dip in sugar to coat. Add rum and triple sec. Use a long match or lighter to carefully ignite the mixture. Turn glass slowly until sugar begins to caramelize. Pour in coffee liqueur to put out the flame. Top with hot coffee.


  • Cook's Note:

    Make sure you use a tempered glass with a stem to hold onto.

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