|Photo: Stuart Mullenberg|
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Sunday, December 01, 2013
3/4 oz. 151-proof rum
1/2 oz. triple sec
2 oz. Kahlúa
3 oz. fresh-brewed coffee
Tools: lighter or matches
Glass: sugar-rimmed red wine or Irish coffee glass (make sure it's tempered)
Garnish: lightly whipped cream and sprinkling of ground nutmeg
Add the rum and the triple sec to the sugar-rimmed glass and carefully ignite. Add Kahlúa (the flame should go out at this point) and top with hot coffee. Garnish.
Huber’s Café, Portland, Oregon