Spanishtini Recipe

Name: Spanishtini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces coffee liqueur; 34 ounce Creme de Cacao; 34 ounce Cointreau liqueur; 2 12 ounces chilled black coffee; 12 ounce rum (Barcardi 151); sugar; heavy cream; cinnamon; nutmeg; chocolate

Servings: persons

1
Tools:
2
cocktail glass
3
shaker
4
strainer
5
matches
6
grater
7
In a shaker, combine 2 oz.
8
coffee liqueur, 3/4 oz.
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creme de cacao, 3/4 oz.
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Cointreau, and 2-1/2 oz.
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chilled black coffee.
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Shake vigorously and let stand.
13
Pour 1/2 oz.
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Bacardi 151 into a cocktail glass with a sugared rim.
15
S.
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Strike a match, let the sulphur burn off and carefully light the 151 on fire.
17
Rotate the glass at a 45-degree angle, letting the flames caramelize the sugared rim.
18
Sprinkle in nutmeg and cinnamon over the flames.
19
Extinguish the fire and strain the contents of the shaker into the glass.
20
Top with heavy cream and garnish with cinnamon and grated chocolate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces coffee liqueur, 34 ounce Creme de Cacao, 34 ounce Cointreau liqueur, 2 12 ounces chilled black coffee, and more.

Yes, Spanishtini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanishtini

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