Post #668835 by TorchGuy on Tue, Feb 26, 2013 5:56 AM

Awesome little article - thanks for posting! I've got one of those loggerheads, technically called a flip, for making the Colonial-era flips and mulled drinks, made by a local blacksmith. I haven't tried it, it just hangs on the wall.

Another fiery drink to bring up is the Spanish Coffee, invented by Huber's Restaurant in Portland, Oregon. The prep varies a bit depending on where you go, but a wine glass is rimmed with lemon juice, then sugar, dosed with a bit of 151 (I use Stroh 80, has more flavor) and ignited, and rolled around to caramelize the sugar rim. Some places (Huber's doesn't do this) then shake ground cinnamon and/or nutmeg into the open glass, turning the flames red-orange and making showers of sparks. Then add a shot or two of liqueurs - Huber's uses Kahlua, my favorite is Xtabentun and El Jimador tequila - fill with coffee, and top with whipped cream. (My bar of choice, Zig Zag in Seattle, uses hand-whipped cream and grates a whole nutmeg on top). I make these at parties; they're easy, can be tailored to suit, and look showy.