The Portland Spanish Coffee

Portland doesn’t just have the best food, weed, coffee, wine, and beer…but our cocktails are pretty fucking rad. The Spanish Coffee is served at several bars in town and are the best to kick your night right into gear…or to warm up by a fire. Originally we believe it came from the oldest bar in Portland called Hubers, they do it the best and the show and hot bartenders makes it that much cooler. There are a lot of old wives’ tales on this delicious recipe, but all I know is I love it and its strong AF! Check out the recipe and give it a try! But be careful…if catching something on fire just sounds like a bad idea at the time…do without the flames.

• 1 oz. 151-proof rum

• 1 oz. triple sec

• 1 oz. of Kahlúa

• 2-3 oz. brewed coffee (can be decaf if you are on your second or third).

• 1 lime wedge

• Sugar

• Matches

• Tempered Coffee Cocktail Glass (It is best to use the clear coffee mugs they give you at the bar…but any coffee cup can be used. The bigger the better.

• Whipped Cream

• Nutmeg and Cinnamon

Cut a lime to make it easy to juice the rim of the glass and then press the glass upside down into a plate of sugar. Add rum and triple sec and light the booze within the glass.. Once you get it lit, slowly turn the glass until the sugar has begun to caramelize. If you haven’t set your hair and eyebrows on fire…add the Kahlúa and allow the flame to go out. Once your flame has gone down pour in some hot coffee. Top with canned or freshly made whipped cream then sprinkle with nutmeg or a combo of nutmeg and cinnamon. This can also be done iced if you so choose.

You can make this drink without starting anything on fire. Still sugar the rim and pour in the booze. Toss some coffee in and top with whipped cream and nutmeg/cinnamon. If you want your Spanish Coffee to be a bit creamer, add milk or half and half then stir. Now that you have a little extra time, try to do it the OG way, if you are clumsy, let’s skip the lighting a match part.

Love, Alisha