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Spirited Coffees

by Rosemary Furfaro

In a previous article, I touched upon the historical use of various flavorings that were designed to enhance the coffee-drinking experience. Spirits have also been used to this same end. History has it that Frederick the Great imbibed by adding champagne to his coffee, but not without first adding a touch of mustard! Sounds pretty awful to me but it certainly must have made him happy.

Adding alcohol to a cup of hot coffee can provide a soothing yet intoxicating warmth while heightening the effects and flavors from the coffee. Brandy is a good example of this. Add a few splashes of it to your cup of joe and suddenly your taste buds explode with the heady intensity of the aromatic alcohol and steaming coffee. Fortifying a demitasse of espresso with alcohol can also have delightful and highly potent results. Add a dash of anisette to your steaming espresso and sit back and enjoy the scent as it tickles your nose and lights fireworks on your palate and in your throat. In either case, adding spirits to coffee usually requires minimal familiarity with bartending skills but sometimes does rely upon a bit of theatrics, particularly when making the more complicated flaming drinks.

When making a fortified coffee drink, one must keep in mind that the beverage will only be as tasty as the quality of ingredients used. Most of my bartending friends agreed that specialty coffee beans are the best approach to composing a coffee drink with alcohol: a medium-bodied roast to complement the delicate Grand Marnier and spices in a Cafe Brulot, a full-city roast (a slightly darker roast than medium) to stand up to the whiskey in a glass of Irish Coffee, or a French roast (darker still) that will add punch to a cup of Cafe Royal. The fresher the brew the better flavor and robustness of your drink. Don't make the mistake of using the old coffee that has been sitting on the burner for the last two hours: you'll add a nasty tasting bitterness to your otherwise pleasant beverage.

The combinations of coffee and spirits are limitless, based upon your particular taste in coffees and alcohol. Among the most popular are drinks using rum or whiskey. Liqueurs such as brandy and cognac follow closely behind. After these, what I refer to as the more exotic liqueurs, are used: the almond-flavored amaretto, creme de cacao, anisette, the apple-flavored brandy called Calvados, grappa, the coffee-based liqueurs such as Kahlua and Tia Maria (which will obviously give you a double whammy when combined with coffee), the orange-flavored Cointreau and Grand Marnier, and the hazelnut-flavored Frangelico.

Since we don't have room to cover the countless fortified coffee drinks that are registered in the official bartender's manual, I thought I'd include recipes of the most popular ones served in most bars and restaurants across the world. I enlisted the aid of James Simpson, a ten year veteran bartender in the Mason's Restaurant located at the well- known San Francisco Fairmont Hotel. I have also included some of my favorites to compliment Simpson's list.

According to Mr. Simpson, fortified coffee drinks are usually requested as an after dinner drink and most often during the chillier, damper winter months. He can serve up to 20 spirited coffees a night. The most popular coffee and alcohol drink at Mason's is Irish Coffee. Kioki Coffee takes second place and Bailey's Irish Creme Coffee follows in a close third.

The following recipes reflect the use of hot, brewed coffee. Most of these recipes use whipped cream to soften and balance the strong flavors of alcohol and coffee. I have not included any recipes using espresso, although there are many selections from which to choose.

Experiment on your own. Just remember to use the finest quality, freshest ingredients, preheat your coffee cups or glasses with very hot water, and, above all, proceed boldly. You may get lucky and create some of your own delicious libations.

Irish Coffee

According to San Francisco history, this legendary drink was created in 1952 at the Buena Vista, the now landmark restaurant and bar. Apparently the owner, Jack Koeppler, read about a hot coffee and whiskey beverage that was tasted in Ireland by the travel columnist, Stanton Delaplane. Mr. Koeppler was so intent on making this drink perfectly he traveled to Ireland to confer with it's creator, Shannon Airport bartender Joe Sheridan. Through the years, the Buena Vista recipe has been borrowed and slightly modified by each bartender who serves it. The following recipe is an adaptation from the original.

1 Irish Coffee glass, preheated
3/4 cup full city roast brewed coffee
2 teaspoons sugar
1 jigger Irish whiskey (never use scotch)
1/4 cup lightly whipped cream

Pour hot coffee in the heated glass. Add sugar and stir to dissolve. Mix in the whiskey. Top with whipped cream.

Kioki Coffee
serves one
A drink blending strong coffee with the combined kick of brandy and Kahlua.

1 12-ounce coffee mug, preheated
1 cup French Roast brewed coffee
1 jigger brandy
1 jigger Kahlua or other good quality coffee liqueur
1/4 cup lightly whipped cream

Pour hot coffee into the heated mug. Add the coffee, brandy, and Kahlua and stir well. Top with whipped cream.

Bailey's Irish Cream Coffee
serves one
This drink can sometimes have a jigger of creme de cacao and 1/4 teaspoon of Frangelico added to the glass, depending on the bartender.

1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Bailey's Original Irish Cream
1/4 cup heavy cream, whipped until stiff peaks form
Ground cinnamon (optional)

Pour hot coffee into the heated glass. Add the Bailey's and mix well. Top with a mound of whipped cream and a few dashes of cinnamon if desired.

Cafe Brulot
serves one
A warming and soothing drink.

1 large brandy snifter, preheated
1 1/2 jiggers cognac
1 teaspoon sugar
1 or 2 whole cloves
1 stick cinnamon
1 strip each of orange and lemon peel
10 ounces medium roast brewed coffee
1/2 jigger Grand Marnier

Put all ingredients except the coffee and the Grand Marnier in a small saucepan and warm gently over low heat for two minutes, or until the mixture becomes aromatic. Stir in the coffee. Strain into the warm brandy snifter. Stir in the Grand Marnier.

Cafe Royal
serves one
This very intensely flavored drink is also known as Cafe Gloria. The presentation should win "oohs" and "aahs."

1 12-ounce wine glass, preheated
10 ounces French Roast brewed coffee
1/2 teaspoon granulated sugar
1 cube sugar
1 1/2 jiggers brandy

Pour the hot coffee in the heated wine glass. Stir in the half teaspoon of sugar to dissolve. Place the cube of sugar in a small, warmed bowl and add the brandy. Ignite the brandy and immediately pour into the coffee, allowing the flames to burn off the alcohol. Stir into the hot coffee.

Frangelico Coffee
serves one

1 12-ounce wine glass, preheated
10 ounces full city roast brewed coffee
1 1/2 jiggers Frangelico liqueur
1/4 cup lightly whipped cream

Pour hot coffee in the heated wine glass and stir in the Frangelico. Top with the whipped cream.

Chocolate-Hazelnut Coffee
serves one
A creamy blend of rich chocolate and hazelnuts makes this drink addictive. If you want to make it truly decadent, top with whipped cream and a dusting of cocoa powder.

1 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 jigger Godiva chocolate liqueur
1 jigger hazelnut liqueur

Pour hot coffee in the heated wine glass and stir in the two liqueurs.

Amaretto Coffee
serves one

1 large brandy snifter, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Amaretto liqueur
1/4 cup lightly whipped coffee
1/2 teaspoon toasted, sliced almonds (optional)

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired.

Mexican Coffee
serves one
This drink can also have the added punch of two tablespoons of your favorite tequila, but be prepared for the results: the drink quickly "goes to your head."

1 large brandy snifter, preheated
10 ounces medium roast brewed coffee (a Mexican or Guatemalan works well)
1 1/2 jiggers Kahlua liqueur
1/4 cup lightly whipped coffee
dash of each of ground cinnamon and cocoa powder

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream, cinnamon and cocoa powder.

Cafe Diablo
serves one
This showy drink combines spiced brandy, Grand Marnier, and a strong African roast such as Kenyan or Sumatran. Mason's Restaurant used to create this popular drink tableside, using a saucepan and igniting the brandy before ladling the potent drink into a demitasse cup. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly be recreated in your own home for special guests. The proportions have been changed to accommodate a coffee mug.

1 12-ounce coffee mug, preheated
2 cubes sugar
1 1/2 jiggers brandy
1/2 jigger Grand Marnier
5-8 whole cloves
1 strip orange peel
1 strip lemon peel
8 ounces Kenyan or Sumatran brewed coffee

Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not available, a saucepan. Pour the hot coffee into coffee mug. The brandy should begin to release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together.

Venetian Coffee
serves one

1 12-ounce wine glass, preheated
10 ounces French Roast brewed coffee
1 1/2 jigger brandy
twist of lemon peel

Pour hot coffee in the heated wine glass and stir in the brandy and the lemon peel.



Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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