Spanishtini
- 2 ounces coffee liqueur
- 34 ounce Creme de Cacao
- 34 ounce Cointreau liqueur
- 2 12 ounces chilled black coffee
- 12 ounce rum (Barcardi 151)
- sugar
- heavy cream
- cinnamon
- nutmeg
- chocolate
- Tools:
- cocktail glass
- shaker
- strainer
- matches
- grater
- In a shaker, combine 2 oz.
- coffee liqueur, 3/4 oz.
- creme de cacao, 3/4 oz.
- Cointreau, and 2-1/2 oz.
- chilled black coffee.
- Shake vigorously and let stand.
- Pour 1/2 oz.
- Bacardi 151 into a cocktail glass with a sugared rim.
- S.
- Strike a match, let the sulphur burn off and carefully light the 151 on fire.
- Rotate the glass at a 45-degree angle, letting the flames caramelize the sugared rim.
- Sprinkle in nutmeg and cinnamon over the flames.
- Extinguish the fire and strain the contents of the shaker into the glass.
- Top with heavy cream and garnish with cinnamon and grated chocolate.
coffee, cacao, liqueur, black coffee, rum, sugar, heavy cream, cinnamon, nutmeg, chocolate
Taken from www.food.com/recipe/spanishtini-287340 (may not work)