Spanish coffee!

Hi all,

Now that winter has finally arrived, I begin the seemingly endless search for a good Spanish Coffee here in Chicago. I was spoiled by a few winters in Portland, where the rain got just cold enough for nearly every bar (even the skeeziest ones!) to pull out all the stops in making this booze and caffeine junkie's dream come true, complete with fire, raw sugar rimmed glasses and fresh whipped cream.

A quick google search gives me a Gale Gand recipe that, all things considered, is blasphemous in even calling itself spanish coffee (lime? AMARETTO?)

It seems as if every place I've tried to order one from here results in a bartender busting out their Mr. Boston for a lackluster version. At this point, I'm even willing to drop some $$ on a fancy hotel bar if they can do one right.

I am not familiar with this drink. The only Spanish Coffee drink I know of is a Carajillo, which is basically an espresso with a shot of flavored brandy and a lemon twist. What you describe is much more elaborate. I am sure I have never seen it made anywhere around here.

I found the following two (very different) recipes. One uses whipped cream, the other does not. One recipe also uses triple sec and the other uses tia maria. I hope you tip the bartender well for making such a complicated (and dangerous) drink. Somehow, I don't think pouring Brandy into a flaming glass of 151 is such a good idea (like recipe #2 suggests). I think I would start with the Kaluha.

http://www.barnonedrinks.com/recipes/ho ... ffee2.html
http://www.barnonedrinks.com/recipes/ho ... ffee3.html

d4v3 wrote:One recipe also uses triple sec and the other uses tia maria. I hope you tip the bartender well for making such a complicated (and dangerous) drink. Somehow, I don't think pouring Brandy into a flaming glass of 151 is such a good idea (like recipe #2 suggests). I think I would start with the Kaluha.

As a former bartender, I tip too much anyway, but I appreciate your concern. Any flaming drink/dish request needs to be compensated for, heavily, if only to get over the shame of having ordered the Flaming Moe et al.

Those recipes are both pretty close, probably better when mixed. The way I've always had them is Tia Maria, 151, Brandy and Triple Sec with a little nutmeg and cinnamon, replete with carmelized sugar rim, good coffee and whipped cream. I'm fairly certain, after asking around today, that I can get a decent one down at McCormick and Schmick's, but I'd always prefer to give my $$ to a local institution and discover their take on a beverage rather than getting exactly what I'd get out in the PNW already.