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

1. Tools:
2. cocktail glass
3. shaker
4. strainer
5. matches
6. grater
7. In a shaker, combine 2 oz.
8. coffee liqueur, 3/4 oz.
9. creme de cacao, 3/4 oz.
10. Cointreau, and 2-1/2 oz.
11. chilled black coffee.
12. Shake vigorously and let stand.
13. Pour 1/2 oz.
14. Bacardi 151 into a cocktail glass with a sugared rim.
15. S.
16. Strike a match, let the sulphur burn off and carefully light the 151 on fire.
17. Rotate the glass at a 45-degree angle, letting the flames caramelize the sugared rim.
18. Sprinkle in nutmeg and cinnamon over the flames.
19. Extinguish the fire and strain the contents of the shaker into the glass.
20. 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)