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Admiral Spanish Coffee with Spicewalla Cardamom Sugar

Admiral Spanish Coffee with Spicewalla Cardamom Sugar

If you've ever been to Portland you’re probably familiar with the famous 130-year-old bar; Huber’s - and their Spanish coffee. If you’re not familiar with this type of coffee, have no fear! You can make one at home. Please be careful though, The dramatic fire play involves adding overproof rum and triple sec to a sugar-rimmed glass and setting it aflame.

The boozy blend is topped with hot coffee, a float of freshly whipped cream and a dash of nutmeg.

Matt Morse fell in love with the Huber's holiday tradition and had to bring it to his guests at the Admiral in West Asheville with his own twist. Including the use of a torched Spicewalla Cardamom Sugar rim that almost smells like a perfectly toasted marshmallow.

Ingredients

For the Spanish Coffee:
3/4oz old overholt rye 
1/4oz licor 43 
1oz grind espresso liquor 
1 bar spoon Spicewalla Cardamom Sugar
3oz Counter Culture coffee 
Bar whip cream 

For the Bar whip cream: 
1 cup of heavy cream
1 tbsp of powdered sugar
1 pinch of salt 

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Preparation

  1. Rim an Irish coffee mug with Spicewalla Cardamom Sugar
  2. Add the old Overholt to the glass and light.
  3. Carefully tip the glass so the fire melts the sugar on the rim 
  4. To the glass add the rest of the ingredients which will put out the fire and stir 
  5. Combine heavy cream, powdered sugar, and salt in a mason jar and shake until not runny but not thick.
  6. Float the bar whip cream on top.

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