This month from our coffee drink recipes, we present the Warm & Toasty.
In my travels, I had the utmost privilege of living in Cannon Beach, Oregon. I’ll never forget the Pacific Ocean crashing onto the beach where Neahkahnie Mountain rested so close to the shoreline. What a treat to be able to spend my days hiking the amazing trails that led to unmatched vistas of scenes I could have never dreamed of.
When Winter approached, the days turned into foggy nights with freezing rain and blistering wind. There was no better place to seek shelter than one of the many wonderful bars in town. There was one in particular where our tight-knit group of friends would always meet for some great laughs over a good game of pool and my coffee drink of choice, the “Spanish Coffee.”
As a bartender myself, I would make at least ten of these a night. The server tickets flying in especially after that first order went out with it’s scents and crackles of fire-roasted nutmeg & cinnamon mesmerizing the entire restaurant. Not just a visual treat, this Oregon-based hot coffee cocktail is sweet with hints of chocolate and spice. But don’t be fooled my friends—it packs quite a punch! The fire effect comes from about half an ounce of Bacardi 151. Trust me, if it lights on fire, it’s sure to light yours!
At The Fifth, I created my rendition of this Oregon classic. A little more of this and a little less of that. For certain, a whole lot of warmth in the belly and happy in the noggin. The process is half the fun so gather your flame-starting device, the following ingredients and don’t forget your friends! Here’s to Wintertime memories past & present with many more to come!!
Coffee Drink Recipes – The Warm & Toasty
- ¼ oz Bacardi 151
- ¾ oz Captain Morgans
- ¾ oz Crème de Cacao
- ¾ oz Kahlua
- Super Fine Sugar
- Whipped Cream
- Glass: Irish Coffee Mug
Moisten the rim of the mug with a lemon wedge. Dip the rim into the superfine sugar to create a coat over the top of the mug (where you will sip from). Pour 151 into the mug. Light the 151 so it is aflame. Turn the mug in your hands so the flame rotates hitting the entire sugared rim. This process caramelizes the sugar. As you do this step, take a moment to put the mug down (still on fire) and sprinkle the nutmeg and cinnamon directly into the glass about 6 inches above the flame. This toasts the spices. **Don’t go too long as the glass will become extremely hot and unmanageable! Pour in the booze and then the coffee. The flame will extinguish immediately. Top with whipped cream and a dash of the spices. Enjoy!!
Fifth Season bartender Kevin Gallagher preparing one of our Coffee Drink Recipes – The Warm & Toasty
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